I apologize that I have not been as diligent with the blogs. It has just been very busy recently with all of the harvest. It is hard to complain about having so many vegetables to pick and clean and eat. Hooray for eating. I have been cooking up a storm. My husband told me the other day that I was "on a roll". I immediately responded with "aren't I always on a roll." Ha Ha. During the hours of weeding I spend dreaming of dinner and the possibilities. The vegetables are my blank canvas because I am not much of a painter. And it is so wonderful to be able to share the artwork with others. It enriches their mouthes and their bellies. Pies, I am inspired by the fruits. Peach pies, Raspberry Kanten pies. Butter crusts, Graham Cracker crusts. Ummmm.
And with the veggies: Tomato soup, Nut Terrine, Eggplant Raviolis, Corn Fritters. I am so thankful for summer.
As things are beginning to slow at the farm we are able to catch up with the weeds, finish our planting, and plan for the fall. We are wrapping our brains around finishing our walk-in cooler and building our greenhouse. No small feat but we are so excited, it is like spring all over again. (I am not ready for it to end).
Pictured above: Scallions, Celeriac, and Scarlett our pet Garden Orb Spider. As you can see Scarlett is also reaping the benefits of a healthy summer garden. A "gentle" spider, she is not only beautiful she is helpful at the same time. We look forward to seeing her new webs every morning.
As for some cooking ideas:
Celeriac (AKA Celery Root)
It is actually the cultivated root of celery. Bred for the root and not the stalk. Although, the stalk is edible it will not give you the same celery flavor and texture when eaten raw. Used in soups however, it will add a nice mild celery flavor. Which is similarly said for Celeriac. This root will store (without greens) for up to 6 months. It is amazing to have a fresh celery taste (not from California) in December for soup. My favorite Celeriac preparation is to peel it, (it should always be peeled the outer skin is very tough), slice very thin, place in a roasting pan with onions, salt, pepper, and butter. Bake at 400 degrees until tender (about 25 minutes). Or for an even better treat bake for 45 minutes until crispy (Celery chips).
Celeriac is wonderful added to potatoes au gratin or scalloped potatoes.
Celeriac is also wonderful when eaten raw. Shredded with carrots, and apples this makes a wonderful salad. You won't need to add dressing but it is nice with a bit of apple cider vinegar and olive oil. This recipe is always a big hit at potlucks.
Have a great cooking week and please feel free to share your own culinary artworks with us.
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