Posts tagged Salad - Sides

Have you seen this veggie showing up at the farmers market - celeriac, or celery root? Two Gander Farm has had a bumper crop this year. 


Admittedly, it's a bit gnarly looking, but it has an oh, so mellow celery flavor, and is a perfect addition to soups, salads and as a stand-alone side dish.  Taming the beast - easy - cut off the top and bottom with a sturdy knife, then peel the exterior with a knife - a veggie peeler just can't get the job done!

This is a fall crop - a root crop. It is relatively low in calories at about 60 per cup, and high in fiber and potassium. My family's favorite Thanksgiving recipe is mashed potatoes and celery root with mascarpone - you can substitute cream cheese or cream fraiche for the sour cream to keep it more economical. Today, I'm offering up a far lighter use of celery root - Celeriac Slaw - from Martha Stewart. It's dressed with a light buttermilk dressing scented with tarragon and capers. The recipe calls for blanched celery root ribbons and celery.

I added some fennel as well since I had it on hand from Down to Earth Farm. Fennel has the texture and bite of celery, but with a lovely anise flavor. Super low in calories and high in fiber - it can add lots of flavor and texture to many dishes. For the slaw, I just thinly sliced it like the celery.  


The buttermilk dressing was a quick whirl in the blender of buttermilk, olive oil, tarragon and salt and pepper. Toss with the prepped veggies, it made a perfect side to my fish entree. 




Recipes for the Week!

We're featuring 2 great recipes at the market tomorrow:  

Asian Pear Slaw

Stuffed Acorn Squash

They pair nicely together. The Asian Pear Slaw is full of juicy, sweet, crispness from the Asian pears and celery, dressed with a lime ginger vinaigrette, and a touch of heat from the addition of a chile. More on Asian pears tomorrow!  

The Stuffed Acorn Squash is a vegetarian recipe full of main dish protein from the quinoa and white beans. This is a very versatile recipe - any winter squash will do, you can substitute any grain for the quinoa, change up the bean and nut, or add some meat. I think the cinnamon clove sausage from Wyebrook farm or the white wine sausage from Cantor Hill would be a great addition. I added golden raisins to mine version for a little sweetness. 

I used carnival squash! Yummy flavor! Roast the squash, stuff, bake, enjoy!

I used carnival squash! Yummy flavor! Roast the squash, stuff, bake, enjoy!

Jen from Cantor Hill Farm passed along this recipe this week: 

With the sudden cold weather, our thoughts shift to cozy, warm dinners, and nothing combines simple prep with fantastic winter fare like braising.  Try an economical lamb cut like shanks or neck by seasoning with salt and pepper, pan searing for a light golden sear on each side and then placing the meat in a covered pot in the oven at 400 degrees with equal parts of white wine and Canter Hill chicken stock (enough to cover 50% of the meat, leaving the remaining 50% above the liquid).  Cook for 2 hours, turning the meat once so that the uncovered meat goes into the liquid.  Throw in some carrots, celery, onions, butternut squash, potatoes or zucchini (add these after the first hour), and you have a one-pot meal.