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Bridge Shares: Week 5
December 11th, 2014
Second Fall Bridge Share
We make Local EASY!
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LotFotL in the Quick! At least read this part. Below is a list of important CSA information that you should know.
A bag or a tote? Indoor pick up sites will have veggies already bagged. Please take 1 bag from the bin. Outdoor sites will get their food delivered in a tote. Please leave your tote behind for us to retrieve.
Always check the roster: Before you take anything, please check the roster sheet, find your name, and only take what is listed after it. Call us if you have questions, but please ... only take what is listed.
Recipes: Don't forget to click the green items in your contents list to find more recipes.
NOTE: As always please remember that unclaimed food at the end of the day is donated. If you missed your pickup you may wish to check in with your site host to see if the food has been removed yet from the site. The farm, however, is not in a position to replace unclaimed food.
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What's in the Box?
Blue = click for storage tips
Bridge:
Remember: Click the green veggies above to find a recipe link; click the blue veggies for storage tips!
Note: An asterisk (*) indicates that vegetable is not certified organic, but was grown using organic practices.
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Celeriac
I discovered this delicious root years ago when I was first introduced to CSA, while working at Good Harvest Market in Waukesha. In a short amount of time, I fell in love with it. Celeriac is definitely natures way of articulating the famous saying, "Don't judge a book by it's cover", or "It's what's on the inside that counts". Martha Stewart, seems to have a fondness for this winter wonder as well. Her Blog states the following:
Celeriac, more commonly referred to as celery root, is a variety of celery that's grown especially for its crisp, white-fleshed, knobby root, rather than for its stalks and leaves. Many people view its crude, rough exterior with suspicion and may never give it a try, which makes celeriac a truly underrated vegetable. However, once the peel is removed, you'll find flesh that's nutty, sweet, and full of a delicate celery flavor. And like other winter-root vegetables, celeriac is hearty and versatile, and can be prepared in so many different ways. It can be boiled, braised, steamed, roasted, or eaten raw. Potatoes take on a new character when boiled and mashed with celeriac. It's delicious simmered in soups and stews, or baked in gratins. And it's wonderful roasted with meats, or shredded for salads and slaws.
Celeriac Potato Soup with Apple
- 1 tablespoon extra virgin olive oil
- 2 leeks, white and light green part only, halved lengthwise, cleaned and sliced or choppe
- 2 pounds celeriac, peeled and diced (retain tops for bouquet garni and garnish)
- 1 large russet potato (about 3/4 pound), peeled and diced
- 2 granny smith or braeburn apples, cored, peeled and diced
- 2 quarts water, chicken stock, or vegetable stock
- A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, and a stem or two of the celery from the celery root, if still attached
- Freshly ground pepper to taste
- Slivered celery leaves for garnish
1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
2. Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.
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Contact Us:
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LotFotL Community Farm, W7036 Quinney Rd, Elkhorn, WI 53121 2629510794
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