JUDI’S RECIPES – WEEK 24 – CELERY ROOT ANNA

November 14, 2017

Hello Everyone!

Here we are at the end of the season. It’s been a lovely time, and we hope everyone will be attending the potluck on Tuesday, November 28 at Bonnie Webber’s apartment. Please stop at the front table when you come to the site, to get more information and RSVP.

Today’s recipe is a new take on Potatoes Anna, a classic dish. It is made with celeriac instead of potatoes, but you can always substitute potatoes in the recipe.

CELERY ROOT ANNA

Ingredients

4 bacon slices (about 1/4 pound)

1TBS unsalted butter

1 1/2-lbs celery root (celeriac) or 1 1/2 lbs potatoes

6 TBS freshly grated Parmesan

1 TBS chopped fresh thyme leaves

1 TBS chopped drained Kalamata or other brine-cured black olives

 

Preparation

1. Preheat oven to 400° F.

2. Cook the bacon until it is crisp and then crumble it.

3. Melt the butter and lightly brush over the bottom and sides of a well-seasoned cast-iron or non-stick 10-inch skillet.

4. With a sharp knife, peel celery root and, using a mandoline or other manual slicer, cut it crosswise into very thin (1/16-inch-thick) slices.

5. Arrange 1 slice in the center of the skillet and arrange one layer of slices around the center slice in a concentric circle, overlapping them slightly. Lightly brush the layer with some of the melted butter (being careful not to move the slices).

6. Sprinkle with one third of the bacon, 1 1/2 tablespoons Parmesan, 3/4 teaspoon thyme, 1 teaspoon olives, and salt and pepper to taste. Repeat procedure twice more but reverse the direction of slices each time so that the layers are even.

7. Add one more layer of celery root. Brush the top with any remaining butter and sprinkle with remaining 1 1/2 tablespoons Parmesan and remaining thyme.

8. Cover the top of the skillet tightly with foil and bake in the middle of the oven for 20 minutes. Remove the foil and bake 20 to 25 minutes more, or until celery root is tender and top and edges are golden brown.

9. Transfer celery root Anna with 2 large spatulas to a cutting board and cut into wedges.

That’s it! Wishing you a warm coy winter, and looking forward to seeing you again in the spring.

Have a delicious week!

Best,

Judi

 

 

Week# 19 — Note from Farmer, Mizuna, Mustard Green, Arugula Salad Recipe, Celeriac Recipes, Kale Recipes, Seed Oils

Dear CSA Member,

The weather has been unpredictable these past few weeks. It has gone from 80 degrees one week to frost the next. We are now heading back into another warm trend! The fall leaves are at a standstill and are still mostly green. This week was the first harvest of Sweet Potatoes! They look beautiful but haven’t been washed to help keep for members. (read below) We also harvested Pop Corn this week! The PopCorn is harvested and is put in the greenhouse to dry. It takes a few weeks before the popcorn is ready to POP! It will be ready for your share in a few weeks!

Sweet Potatoes: The sweet potatoes WILL need to be washed. They were harvested right from the fields and packed for your share. The sweet potatoes will keep a little longer if they do not get wet.
The Sweet Potatoes have a very thin skin that you are able to eat when cooked (you do not have to peel them). Whipped Sweet Potatoes taste great with a drizzle of Butternut Squash or Roasted Pumpkin seed oil on top.

Celeriac: Celeriac will be in your shares this week. A CSA member from the New Rochelle CSA shared on Instagram Celeriac Mash. (Looked Delicious! Thank you for posting!) Check out this link for TEN (YES, 10) THINGS TO DO WITH CELERY ROOT Click Here

Curly Kale and Beets: Curly Kale aka. Winter Bor / Starbor Kale will be in your share this week as well. Our favorite kale recipe here on the farm is Roasted Beet and Kale Salad With Maple Candied Walnuts This is a beautiful and tasty salad. This salad calls for Maple Syrup and Honey that are available through the online marketplace.
For more Kale recipes Click Here

Greens: Arugula, Mizuna and Mustard
SALAD OF FIELD GREENS, GORGONZOLA, PEAR & TOASTED WALNUT

5 ounces pre-washed salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 cup toasted walnut halves
4 ounces gorgonzola or other blue cheese, crumbled or shaved

Vinaigrette (makes 1/2 cup)
3 Tbsp pumpkin seed oil
3 Tbsp extra virgin olive oil
1/2 teaspoon Dijon mustard
1 Tbsp + 2 Teaspoons lemon juice
1/4 teaspoon salt
Pepper to taste

Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add lemon juice until combined. Season with salt and pepper. Set aside.

In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.
http://www.wholeheartedfoods.com/squash-oil-recipes.htm

Check out our Online Marketplace! The Stoneledge Farm online Marketplace offers honey, maple syrup, coffee, seed oils, mushrooms, fruit, and vegetables in bulk. Click Here to login to your account to place your order.

Enjoy!
-Candice for Everyone at Stoneledge Farm

Week #22 — Note from the Farmer

Dear CSA Member

Our season is quickly drawing to a close. There will be two more deliveries after this week. November 18 will be the last delivery. The mornings are really cold and wet and you can feel winter getting ready to move in.  

New this week is Celeriac.  A knobby looking vegetable, Celeriac is wonderful added to any soup or stew.  It will add a subtle flavor of celery. There is also a recipe for Celeriac Slaw on the farm website, Recipe link.  Peel the rough skin before use.

Brussels Sprouts on the stalk will also be in your share. Our Brussels Sprouts are never very large but they are delicious. Cut the sprout from the stalk. Clean, rinse and steam. You will see that the stalk is really tough, almost like a tree branch.

The last of the fall Lettuce. We had a frost the other night but the lettuce seemed to shrug it off.  

If you would like to order Maple, Coffee or Chocolate from the online CSA Marketplace for gifts or to stock up for the winter, please order early. Last year a member ordered a Maple Syrup pint jugs and attached a recipe for Pancakes as a gift for her children’s teachers. Another ordered coffee and paired it with a mug as gifts for friends that they worked with. I thought they were such a nice ideas.  

Enjoy the Harvest.
Deborah for everyone at Stoneledge Farm

Week #23 — Farmer’s Note

Dear CSA Member,

Boy is it cold. There was even snow this afternoon although it was short lived. There is one more delivery after this week in the 2013 CSA season. As our delivery season comes to an end we are already working on the 2014 season. Seeds will be ordered, fertilizer, potting soil, the list goes on and on. We are very busy right into the heart of winter. There is a list of winter chores that grows each day.

I hope to have the registration open during the next couple of weeks. The programmers have been upgrading the system to make improvements and all of the testing should be completed soon. I will send an e-mail message once registration is opened for the 2014 season.

New this week is Celeriac. A root crop that has a rough exterior but a delicious interior. Peel the skin and use as you would celery in soups and stews. The Celeriac will impart a wonderful celery like flavor. There are also salad recipes using Celeriac on the farm website Recipe section.

If you would like to stock up for the winter there are potatoes, beets and carrots available in bulk through the online Marketplace. There is still a good supply of coffee through the Marketplace as well.

Make a big pot of soup and keep warm!
Deborah for everyone at Stoneledge Farm

What’s in the Bag — Week 19

Dear CSA Member

This is the 19th CSA week. Hearty vegetables are filling the share. It has been very cold with a killing frost during the evening. The hale and hearty remain. Many of the leafy greens that survive frosts actually taste even better after a cold snap.

Carrots, beets and celeriac are pulled from the ground. Washed, cubed and sprinkled with a little olive oil, the trio make great roasted root vegetables. Cover with a bit of tin foil if you would like to cut down on the roasting time a bit. Remove the foil near the end of the baking.

Garlic again this week. Pulled from the ground in July, hung to cure in the barn and now perfect.

Butternut Winter Squash, probably one of the best tasting Winter Squash varieties. The Butternut will keep if you can not use it right away. Butternut is perfect with a touch of honey or maple from the farm.

If you would like to order Honey, Maple, Coffee from the online Market Place, just log into your account from the farm website home page. Click on Market under the center photo and place the order. Your order will be delivered with the CSA shares. The weeks are slipping by and some sizes are getting in short supply.

The Face Book page was updated late last week and will be updated this Sunday. Take a look.

Enjoy the beautiful fall and the vegetables.
Deborah
for everyone at Stoneledge Farm