Winter Share Eleven April 20th 2023

Important information:

• There is one more biweekly share May 4^th.
• Please return all boxes.
• It’s not too late for a summer share!

Farm News from Jane
Does anyone else have their snow scraper and a “bag” chair in their hatch/trunk? It seems like an odd combination of things but it is WNY! I wasn’t convinced to take the scraper out this weekend when I went to tuck in an outdoor chair for an event. And although the snow was visible on the cows and the porch for a few hours Tuesday morning it did not last. Snow on Mother’s Day has happened more than once in my lifetime so I guess that the scraper will stay for a while longer. I don’t mind if I leave it in; If I have it, I won’t need it but if I don’t have it, I will definitely need it! Or so the saying goes. I have really enjoyed the spring “popping” this past week. I was glad to have time on the weekend to be outside in the yard just soaking up all the beauty of the forsythia, daffodils and beautiful beds of Glory of the Snow and Siberian squill while raking and picking up sticks. I took pictures to send to family members out of state and to the daughters who had planted those beautiful blue flowers a decade or more ago. It takes quite a while to get those large beds established and patience of course while you wait over those years. Maple syrup season is a memory now for this year, although washing buckets is still on the job sheet.
The high tunnel beds are being renovated and refilled very quickly. Last week with such nice weather conditions it was actually tank top time! Lettuces, kale, red beets, Napa cabbage and Bok choy have been tucked in and watered nicely in the high tunnels. They are hardy plants that can withstand the cooler temperatures that this week has brought. The celery in the shares has gotten very tall in the last weeks and we hope to share it one more time if it holds up that long. It is one of the biennial species which produces seed in its second season. Because we planted this bed last October it will eventually produce seed stalk this spring just like some of the spinach varieties are doing. It will need to come out soon as the tomatoes will be ready to take their place when the temperatures are consistently above forty degrees or more. That’s right, summer tomatoes are growing quickly in the greenhouses and nothing speaks as much about summer as regional tomatoes. You can always purchase cucumbers and there’s frozen corn that’s not bad but tomatoes are quite a different story. The terroir gives them flavor only one can get from the soil we have here. The pepper plants are small but are growing nicely. The peppers and tomatoes that will be cultivated out in the field will be seeded next week in the heated greenhouse. The current ones are destined for high tunnel cultivation which produces an earlier and longer season of tomato harvest. So, if you don’t have a summer share yet, now is the time before it’s too late. Spring was/is here with a taste of summer to come. One more winter share and then a short break before the summer shares begin. Enjoy all the fresh greens and colorful roots and cabbage and the beauty of springtime as well as the exercise the spring growth brings! There’s no or at least it’s a new moon tonight so the sky will be lit up with stars if it stays clear. Enjoy it all, Jane

Produce:   Salad greens   Spinach   green Kale   Celery   Keuka Gold potatoes
Orange carrots   red Cabbage   Chioggia beets   Celeriac   Parsnips

Produce tips:
– Celery is a biennial plant that is primarily grown for its thick stalk. It belongs to the Apiaceae family, which also includes parsley, carrots, and fennel. Celery contains vitamin C, beta carotene, and flavonoids, but there are at least 12 additional kinds of antioxidant nutrients found in a single stalk. It’s also a wonderful source of phytonutrients, which have been shown to reduce instances of inflammation in the digestive tract, cells, blood vessels, and organs. The fiber in celery can benefit the digestive and cardiovascular systems. Celery also contains antioxidants that may play a role in preventing disease.
– Parsnips are sweet and tasty and cook up quicker than the carrots. They are most noted for mineral content and are particularly high in potassium. They top their nutritious cousin the carrot for vitamin C content, and rival the ever-popular potato for carbohydrate and vegetable protein.
– Kale and celery should be bagged before refrigerating.

Recipes
SESAME KALE SALAD
1# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Serves 4-6. Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.

KALE SALAD WITH APPLES & CHEDDAR
4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water), 2 tablespoons coarsely chopped toasted almonds, 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, cored and cut in 1/4-inch dice, 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice, 2 tablespoons fresh lemon juice,  Salt to taste, 1 very small garlic clove, puréed, 5 tablespoons extra Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Tip: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. Recipe from Martha Rose Shulman

AROMATIC WILTED GREENS WITH COCONUT MILK
2 T coconut oil, 4 garlic cloves, lightly crushed, 2 small shallots, 1 red chili (such as Fresno) thinly sliced, 1” piece of ginger, peeled, thinly sliced into matchsticks, 1 bunch scallions, thinly sliced, divided, kosher salt, 1 small bunch kale, ribs and stems removed and leaves torn, 1 small bunch collard greens, ribs and stems removed, leaves sliced 1 “thick, ½ C coconut milk. Divided, lime wedges (for serving)
Heat oil in a large skillet over medium. Cook garlic, stirring, until golden brown, about 3 minutes. Add shallots, chili, ginger, and two thirds of scallions. Season with salt; cook, stirring often, until softened, about 5 minutes. Add kale and collard greens a handful at a time, letting them wilt slightly before adding more. Cook, tossing occasionally, until greens are crisp tender, about 6-8 minutes. Add half of coconut milk and toss to coat. Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges. Recipe form Bonappetit

CREAMY POTATO KALE SOUP
5 T butter, 1 large yellow onion, roughly chopped, 3 large potatoes, peeled and roughly chopped, 8 C chicken or vegetable broth, 2-3 C chopped kale, stems removed, 2 cups milk, salt and pepper to taste
Heat the butter in a large pot over medium high heat. Add the onions and potatoes and sauté until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green. Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.
Notes: This recipe is very adaptable – add more herbs, use more potatoes, more kale, more broth, etc. Also note: the more kale you add, the more bright green your soup will be! Also, the longer you cook the onions and potatoes the more it “dulls” the flavor. You want them to be sautéed and golden, but not totally mushy.

SUNNY-SIDE-UP EGGS ON MUSTARD-CREAMED SPINACH WITH CRISPY CRUMBS
1/4 cup coarse fresh breadcrumbs made from crustless country-style bread; 5 teaspoons Dijon mustard, divided; 2 teaspoons plus 1 tablespoon olive oil; 1/4 teaspoon mustard seeds; 1 9-ounce package fresh spinach leaves; 3 tablespoons half and half; 1 teaspoon chopped fresh thyme; 2 large eggs; Fresh thyme sprigs (for garnish)
Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes. Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve. Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumps, and thyme sprigs. 2 Servings

MEATBALL SOUP
1 beaten egg white, ½ C soft bread crumbs, ¼ C finely chopped onion, 1/8 t. garlic powder, 1/8 t. black pepper, 8 oz. lean ground beef, non-stick cooking spray, 2 14 oz. cans beef broth, 1 14/2-oz. can diced tomatoes with Italian herbs, undrained, 15 oz. can garbanzo beans, (chickpeas), rinsed and drained, 1 C sliced fresh mushrooms, ½ C water, ½ C dried small bow tie pasta, 3 cups torn fresh spinach or ½ of a 10 oz. pkg. frozen chopped spinach, thawed and well drained
In a medium bowl combine egg white, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape into thirty-six ¾ in. meatballs. Lightly coat a large skillet with cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Set meatballs aside. Meanwhile, in a large saucepan stir together broth, undrained tomatoes, garbanzo beans, mushrooms, and water. Bring to boiling; add past. Return to boiling; reduce heat. Simmer, covered, for 10-12 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1 to 1 minutes more or just until fresh spinach wilts or frozen spinach is heated through. Recipe from Better Homes & Gardens Cookbook

ROSY COLESLAW WITH APPLE AND ONION
4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper
Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 Servings; Recipe from MACSAC

RED CABBAGE AND APPLE CASSEROLE
1 1/2 pounds red cabbage; 3 onions, chopped; 2 fennel bulbs, roughly chopped; 2 tbsp caraway seeds; 3 large, tart eating apples or 1 large cooking apple; 11/4 cups plain yogurt; 1 tbsp creamed horseradish; salt and freshly ground black pepper; crusty rye bread, to serve
Preheat the oven to 300°F. Shred the cabbage finely, discarding any tough stalks. Mix with the onions, fennel and caraway seeds in a large bowl. Peel, core and chop the apples, then stir them into the cabbage mixture. Transfer the mixture to a casserole dish. Mix the yogurt with the creamed horseradish. Stir the yogurt and horseradish mixture into the casserole, season with salt and pepper and cover tightly.  Bake for 1 1/2 hours, stirring once or twice during cooking. Serve hot, with rye bread. Serves 6

RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING
1/4 cup dried currants; 3 tablespoons balsamic vinegar; 6 cups thinly sliced red cabbage; 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped; 1 tablespoon finely chopped shallot; 1 tablespoon extra-virgin olive oil; 1/2 cup whole almonds, toasted, coarsely chopped; 1/4 cup chopped fresh Italian parsley
Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes. Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant vinegar mixture and olive oil. Season with salt and freshly ground black pepper. Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend. 6 Servings

GERMAN-STYLE SWEET AND SOUR RED CABBAGE SOUP
1 tablespoon extra-virgin olive oil, 6 slices good quality smoky bacon, chopped or very thinly sliced across,
1 large onion, finely chopped, 1 large carrot, peeled and finely chopped, 1 1/2 teaspoons caraway or cumin seed, 1 Braeburn, Northern Spy apple or other firm slightly tart variety, finely chopped, 1 small red cabbage, quartered, cored and very thinly sliced (about 1 1/2 pounds), Freshly ground black pepper, Freshly grated nutmeg, Cheesecloth or loose tea teabag filled with: 6 juniper berries, 3 to 4 whole cloves, 2 fresh bay leaves, Curl orange rind, 1 small cinnamon stick, 1/4 cup cider vinegar or wine vinegar, 2 rounded tablespoons dark brown sugar, 6 cups chicken stock, Kosher salt
Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot. Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste. Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches. Recipe courtesy of Rachael Ray

LIGHT CREAM OF CELERY SOUP
1 large potato, diced; 2 cups chopped celery; 1 ½ cups of water; ¾ tsp salt, plus ¼ tsp; ½ cup onion, finely minced; ½ cup celery, finely minced (use innermost stalks); ½ tsp celery seed; ½ cup milk, warmed; white pepper to taste; 2 -3 tbsp sour cream, half and half or heavy cream; freshly minced celery leaves for garnish
Place potato, 2 cups celery, water and ¾ tsp salt in a medium sized saucepan. Bring to a boil, turn heat down and simmer, covered, for about 15 minutes – until everything is soft. Puree and transfer to a larger saucepan. Melt butter in a small skillet. Add onion, finely minced celery, celery seed and ¼ tsp salt. Sauté about 8 to 10 minutes – until the vegetables are just tender. Add to puree. Stir in the remaining ingredients, except garnish. Heat gently (don’t cook or boil) and serve topped with garnish.   Serves 3 to 4

SUCCOTASH CHOWDER
½ medium potato, diced; ½ tbsp butter; 1 cup chopped onion; 2 cloves garlic, minced; 2 stalks celery, minced; ¾ tsp salt; 1 tsp basil; ¼ tsp thyme; 1 ½ cups corn; 1 cup cooked lima beans; 2 cups milk; pepper to taste
Cook the diced potato in boiling water until just tender. Drain well and set aside. Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, garlic, celery, salt and herbs. Sauté over medium heat for about 10 minutes, or until the onion and celery are tender. Stir in the corn and sauté for another 10 minutes. Add the cooked lima beans. Add potato and milk. Season to taste with pepper and salt. Serve hot with minced fresh herbs. Serves 3

BRAISED CELERY HEARTS
1 bunch celery; 1 cup chicken stock; 1 tbsp whole wheat flour; 1 tbsp water; salt to taste; 1/8 tsp pepper; 2 tbsp dry whole grain bread crumbs; 1 tbsp unhulled sesame seeds
Remove some of the tops and leaves. Cut remaining hearts in half lengthwise. Put into a skillet, add the stock, cover tightly and cook until celery is tender (approximately 20 minutes). Preheat oven to 350°F. Take out the celery and place in a buttered shallow baking dish. Make paste of flour and water and stir into the juices in the skillet. Add salt and pepper and cook until sauce is slightly thick. Pour sauce over celery in the casserole, top with crumbs and sesame seeds and bake in preheated oven for 15 minutes. Yield: 4 servings

SAVORY WALNUT CHICKEN SALAD
2 C shredded or chopped chicken; 1/4 cup finely diced celery; 1/4 cup chopped walnuts; 2 Tablespoons minced savory; 2/3 cup mayonnaise; 1/4 teaspoon lemon juice
Combine all ingredients and serve with fruit on a lettuce-lined plate. Serves 2.

MOROCCAN GRATED CARROT AND BEET SALAD RECIPE

2 cups of grated carrots (from about 3 carrots), 1 cup of grated fresh beets (from about 1 medium sized peeled beet), 1/2 cup golden raisins, 1/2 teaspoon paprika (sweet, not hot), 1/4 teaspoon ground cumin, 1/4 teaspoon cinnamon, small pinch of salt, small pinch of cayenne, 2 Tbsp lemon juice, 2 teaspoons honey, 2 Tbsp sliced fresh mint leaves
Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red.  Pat dry with a paper towel. Then add to the bowl with the carrots.  Add the raisins.  Stir to gently combine. In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth. Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated.  Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets. Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint. Recipe from simplyrecipes.com

GOLDEN HARVEST POTATO BAKE
5 pounds Yukon Gold potatoes, peeled and cubed, 2 medium sweet potatoes, peeled and cubed, 5 large carrots, cut into 2-inch pieces, 3 garlic cloves, minced, 1 teaspoon dried tarragon, 1 cup shredded cheddar cheese, divided, 1/2 cup whole milk, 2 large eggs, 2 tablespoons cider vinegar, 1 tablespoon butter, 1 teaspoon salt, 1 teaspoon dried parsley flakes, 1/2 to 1 teaspoon pepper
Place the potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a large bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended. Transfer to a greased 13×9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325° for 25-30 minutes or until a thermometer reads 160°.

BAKED HORSERADISH CARROTS
2 medium carrots, cut into 3-inch julienne strips, 2 T mayonnaise, 2 tsp grated onion, 2 tsp prepared horseradish, 1/8 tsp salt, dash pepper, 2 T crushed butter-flavored crackers, 1 tsp butter, melted, dash paprika
Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish. In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs, butter and paprika; sprinkle over top. Bake, uncovered, at 375° for 10-12 minutes or until heated through.  Recipe form Tasteofhome.com

BEET CARPACCIO

For salad: 1 lb. beets (preferably Chioggia), trimmed and peeled, 1/4 cup lemon juice, 1 small red onion, thinly sliced; 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled; 1/4 cup greens

For dressing: 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper

Thinly slice the beets with a mandolined slicer.  Place the slices into a bowl and toss with 1/4 cup lemon juice.  Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended.  Slowly add the olive oil, while whisking constantly.  (This creates an emulsion).  Add salt and white pepper to taste.  Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray.  If you like, add salt and a splash of lemon juice to the water.  Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly).  Cover and steam for 5-6 minutes, or until tender yet firm.  Briefly shock the beets in an ice bath, then drain.  Layer the beets and onions on four small plates.  Sprinkle with pistachios and feta cheese crumbles.  Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens. Recipe from Restaurant Widow; Serves 4

BEET HUMMUS RECIPE

1/2-pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*, 2 Tbsp tahini sesame seed paste, 5 Tbsp lemon juice, 1 small clove garlic, chopped, 1 Tbsp ground cumin, 1 Tbsp lemon zest (zest from approx. 2 lemons), Generous pinch of sea salt or Kosher salt, Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint. Makes 2 cups. Simply Recipes

 

RAW BEET AND APPLE SALAD

For the Salad:1 bunch of Chioggia beets, 2 medium size apples, 1 handful of mixed salad leaves, ⅓ c. fresh basil, zest of 1 lime

For the Dressing: ½ c. goat cheese, 1 tbsp. fresh lime juice, 2 tbsp. milk, 1 tbsp. olive oil, 1 tsp. honey
For the dressing: Zest your lime and reserve it for the salad. Blitz all of the salad dressing ingredients in a mini food processor (you can also do this by hand with a whisk and room temperature goat cheese). Season with salt and pepper to taste. The flavor should be tangy with a hint of sweetness. For the salad: Get yourself a large bowl. Trim and peel your beets with a vegetable peeler. If the tops look good, wash them and save for stir frys and salads. Thinly slice beets with a mandolin. Thinly slice your apples and keep them stacked. Cut vertically into matchsticks. Add the beets and apples to the bowl. Add a little dressing and season with salt and pepper. Let it sit for 10 minutes or so to soften. Tear up the basil leaves. Add the basil and salad leaves to the bowl. Give it a good toss and taste to see if it needs more seasoning or dressing. Evenly sprinkle the lime zest on top. Serve straight away.

Notes: The key to this dish is to slice everything as thin as possible and let it marinate in the bowl for a bit. Using a mandolin is perfect for this. The acidity from the dressing softens the beets, kind of like coleslaw. If it’s too chunky, it’s going to be too crunchy.
* Refrigerate any extra goat cheese dressing in an airtight container. It will keep for about a week.
Recipe from the Clevercarrot.com

MARINATED CARROT CELERIAC SPIRALIZED SALAD {VEGAN, PALEO}
A Vegan and Paleo friendly spiralized salad tossed in a light olive oil mustard dressing. SEE NOTES for options if you don’t have a spiralizer.
2 large carrots (peeled), 1 medium celery root/celeriac bulb (peeled), 2 tbsp Dijon mustard, 2 tbsp olive oil, 1 tbsp apple cider vinegar (or red wine vinegar), 1 tsp honey or agave nectar (maple syrup is fine too. It’s just for a sweetener) – omit for whole 30, 1/2 of a lime (juiced), 1/2 tsp black pepper, 1/2 tsp sea salt, 3 tbsp or more or roasted pumpkin seeds, 2–3 tbsp chopped parsley, First clean your vegetables. Cut off the tops to both carrot and the celeriac. Peel with a peeler. Place in spiralizer and spiral all your vegetables. If you don’t have a spiralizer, you can just use a grater or julienne cut. Place noodles in bowl and add in all your ingredients minus the parsley and seeds. Toss the noodles with the marinade and let it sit in the fridge for 20-30 minutes. Once it’s marinated in fridge, remove and add your parsley and pumpkin seeds. Serve immediately or keep in fridge for later. Don’t have spiralizer? Simply julienne cut the vegetables.

CELERIAC SALAD
½ celeriac, juice ½ lemon, 1 Granny Smith apple, 5 T mayonnaise, 1 T Dijon mustard, handful chopped parsley
Use a vegetable peeler or sharp knife to remove the skin from the halved celeriac. (Rub a little lemon juice over the cut side of the other half before storing it, or it will turn brown.) Cut into thin slices, then cut into long matchstick strips as thin as you can. Do the same with the apple, discarding the core.
Mix together the mayonnaise, mustard, lemon juice and parsley, then toss through the celeriac and apple. Recipe from: https://www.bbcgoodfood.com/

CELERIAC OVEN FRIES WITH SMOKED PAPARIKA
1 celeriac (about 20 oz), peeled and cut into ½ sticks, 2 tbsp olive oil, 2 tsp smoked paprika, coarse sea salt, freshly ground pepper
Set the oven to 425° F and line a baking tray with a piece of baking paper. In a large bowl toss celeriac, with oil, paprika and salt, and pepper. Place the celeriac on the baking tray in a single layer and bake, turning occasionally, until brown and crisp on all sides, about 25 minutes. Sprinkle with more salt and serve immediately. Recipe from Rodalesorganiclife.com

ROASTED CELERIAC, POATATO AND MUSHROOM SOUP
3 ½ cups celery root (2 medium-size roots), trimmed, peeled and cut into 1/4-inch cubes, 2 large baking potatoes, peeled and cut into 1/4-inch dice, 4 teaspoons salt, freshly ground pepper to taste, Olive oil spray, 5 Portobello mushrooms, stemmed and thinly sliced, 25 shiitake, mushrooms, stemmed and thinly sliced, 4 cups chicken broth), 3 teaspoons minced Italian parsley
Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes. Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and sauté until browned and softened, about 5 minutes. Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately. Recipe from cookingnytimes.com

CELERIAC-AND-MUSHROOM SOUP
1 oz. porcini mushrooms, 2 T. olive oil, divided, 1 T. unsalted butter, 1 medium onion, diced; 1 cup, 2 ribs celeriac or celeriac leaves, celery, diced (3/4 cup), 2 small celeriac peeled and cubed, (about 3 cups), ½ C lentils, 2 sprigs thyme, 6 C chicken or vegetable stock. Salt and pepper, to taste, 8 oz. fresh mushrooms, (such as hen of the woods), celeriac, celery, flatleaf parsley leaves or thyme
Place dried mushrooms in a heatproof liquid measuring cup and pour over enough boiling water to fill 2 cup mark. Let sit until softened, 10-15 minutes. Remove mushrooms, rinse, rinse, and chop. Reserve liquid. In a wide 4 qt. saucepan over medium heat, heat 1 T oil and the butter. Add onion and celeriac ribs; cook, stirring frequently, until very soft, 10-12 minutes. Add celeriac roots, prepared mushrooms, lentils, thyme sprigs, add stock. Pour in mushroom liquid, being careful to leave any grit or sand behind. Bring to a boil, reduce heat, and simmer, partially covered, until lentils and celeriac root are tender, about 30 minutes. Remove thyme. Season with salt and pepper. Meanwhile, heat a large skillet over medium high-heat until very hot and add remaining oil. Sear fresh mushrooms until browned and crisp, about 8 minutes, stirring occasionally. Season with salt and pepper. Ladle soup into serving bowls and top with browned mushrooms. Serve garnishes with leaves.
Recipe from Rodalesorganiclife.com

SALTED CELERIAC CHIPS
1 medium celeriac, peeled and thinly sliced 1/16″ thick1/4–1/2 teaspoon kosher salt, cooking spray
Preheat the oven to 375°F and coat 2 baking sheets with cooking spray. Blot dry, then proceed and lay the slices in a single layer on the baking sheets, coat with cooking spray, and sprinkle with the salt to taste and desired seasonings. Bake, rotating the sheets and swapping positions halfway through, until the edges begin to brown and dry out, 8 to 10 minutes for yucca, 15 to 20 minutes for the others. To test crispiness, let a chip cool on the counter for 30 seconds and taste. Let cool for 10 minutes before serving. Store the cooled chips in an airtight container at room temperature for up to 1 week. Prep time: 5 minutes Total time: 25 minutes
Makes 1 serving; recipe from womean’shealthmag.com

OVEN FRIED POTATOES
8 potatoes; 1 stick butter; 1/2 lb. chopped bacon (fried); Parmesan cheese; 1/2 lb. Longhorn Cheddar (grated); garlic; salt Cut potatoes into 8 sections. Melt 1/2 stick margarine on 2 cookie sheets in oven. Coat potatoes (with skins) with margarine. Sprinkle with garlic salt, Parmesan cheese and bacon. Bake at 4250 for 25 minutes. Pour off extra grease. Sprinkle Cheddar over potatoes and place in oven until melted. Serve with Ranch dressing. Recipe from Terri Noble

WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 pounds Yukon Gold or large fingerling potatoes, scrubbed; 2 tablespoons apple cider vinegar or white wine vinegar; 1 tablespoon prepared hot mustard; 3/4 cup chopped onion; salt and pepper to taste; 1/2 cup apple cider or chicken stock; 3/4-pound pork sausage links; 3 tablespoons olive oil; 3 tablespoons coarsely chopped fresh parsley
Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt and pepper. Makes 6 servings. Recipe from MACSAC

SMASHED YUKON GOLD POTATOES WITH BLUE CHEESE AND TOASTED NUTS
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2-pound blue cheese, crumbled; 1/4-pound (about 1 cup) nuts
Cook potatoes and place in large bowl. Add butter, milk, and a pinch of salt and pepper (or to taste). Smash with fork, leaving some large pieces. Lightly toss in blue cheese. Sprinkle with nuts. Makes 6 servings.

SLOW-FRIED FRENCH FRIES
Peel 2 lb. potatoes; cut into french-fry sticks. Rinse; shake off water. Transfer potatoes to a large deep heavy pot, spreading potatoes so they’re no more than 2 layers deep. Pour in safflower or vegetable oil to cover potatoes by 1″. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25–30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously). Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt; four servings
*The slow-frying method is revolutionary. Try this French fry recipe and you’ll never “fast” fry your potatoes again! Recipe by Adam Rapoport Recipe from Bonappetit

POTATO CHOWDER SOUP 
2 cups peeled and diced potatoes, 1/2 cup diced carrots, 1/2 cup diced celery, 1/4 cup chopped onion, 1 teaspoon salt, 1/4 cup butter, 2 cups milk, 1/4 cup all-purpose flour, 2 (15 ounce) cans whole kernel corn, drained, 2 1/2 cups shredded Cheddar cheese
Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve. Recipe from allrecipes.com

TWICE BAKED CELERIAC POTATOES
6 medium russet (baking) potatoes, 1 lb. celery root, 1/2 c. milk, 4 T butter, 3/4 tsp. salt, 1/4 tsp. ground black pepper, 1/2 c. freshly grated Parmesan cheese, chopped parsley for garnish
Preheat oven to 450 degrees F. Place potatoes in oven, directly on rack, and bake 45 to 50 minutes or until tender when pierced with knife. Remove potatoes from oven and set aside until cool enough to handle. Reset oven temperature to 400 degrees F. Meanwhile, in 3-quart saucepan, place celery root and enough water to cover; heat to boiling on high. Reduce heat to low; cover and simmer 15 minutes or until celery root is tender. Drain. In food processor with knife blade attached, blend celery root with milk, margarine, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper until pureed. Transfer puree to large bowl. When potatoes are cool enough to handle, cut 1/4-inch slice from both of the narrow ends of each potato, then cut each potato crosswise in half. Stand potatoes on narrow ends. With spoon, scoop potato from skins into bowl with celery root puree, leaving about 1/4 inch of potato with skin and being careful not to break through bottom of potato. Reserve potato-skin cups. With potato masher, mash potato with celery root until almost smooth. Stir in Parmesan. Spray 15 1/2″ by 10 1/2″ jelly-roll pan with nonstick cooking spray. Spoon potato mixture into potato-skin cups, mounding slightly. Place cups in prepared pan. Bake 25 minutes or until heated through and lightly browned. (If not baking right away, cover and refrigerate filled potatoes overnight; bake 35 to 40 minutes.) Sprinkle with parsley to serve. Recipe form GoodHousekeeping.com