Vegetable Feature: Celeriac

By Chef Andrea

     Celeriac, or celery root as it is also known, can be a bit intimidating if you’re encountering it for the first time. However, as with all vegetables, there’s really no need to be intimidated…it’s just a vegetable and it can be conquered and embraced. Celeriac is in the same family as celery. The difference is that celeriac is grown for its root and celery is grown for its stalks. The stalks on celeriac resemble celery and have a lot of delicious flavor in them. You will find they are more tough and fibrous than celery, thus they are not eaten like celery. Don’t throw them away though! Their flavor can add depth to a pot of stock or soup. If you aren’t going to use them all now, put them in the freezer and use them later this fall or winter.

     Now for the root bulb. First, scrub the exterior of the root the best you can. Next, thinly slice away the top and bottom of the root so there is a flat side on the top and the bottom. You’ll probably need to take a little more off the bottom to get past the majority of the roots and get into the more usable bulb portion of the root. At this point I usually cut the root in half or into quarters so it is easier to handle. Using a paring knife, carefully trim away the outer skin. Once you’ve removed the outer skin, rinse the remaining pieces of celeriac and clean your cutting board if there’s any residual dirt. Now you’re ready to use this gem!
     Celeriac has a subtle celery flavor that provides a background to soups, stews and root mashes. It also makes a delicious soup or gratin on its own or combined with potatoes or other root vegetables. It can also be eaten raw in salads and slaws paired with other fall fruits and vegetables and a simple creamy dressing.
     Celeriac stores quite well. Keep it in your refrigerator loosely wrapped in plastic or in the crisper drawer until you’re ready to use it. Enjoy!

Maple-Bacon Roasted Apples & Celeriac

Yield: 4 Servings

1 large celeriac, peeled and cut into 1-inch pieces

2 tsp extra-virgin olive oil

½ tsp freshly ground pepper

¼ tsp salt

2 apples, cut into 1-inch pieces

2 slices bacon, chopped

¼ cup pure maple syrup

1 tsp chopped fresh thyme or rosemary or ¼ tsp dried

1. Preheat oven to 450 °F.

2. Toss celeriac with oil, pepper and salt and spread on a rimmed baking sheet. Roast until starting to brown, 10 to 12 minutes. Add apples, toss gently and continue roasting until the apples and celeriac are tender, 6 to 10 minutes more.

3. Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until just crispy. Remove to a paper-towel-lined plate with a slotted spoon; discard all but 2 tsp of the bacon fat. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme (or rosemary). When the celeriac and apples are tender, gently toss them with the maple-bacon glaze and roast for about 5 minutes more. 

Recipe borrowed from EatingWell.com.

Thanksgiving Dinner...Time to Plan the Menu!

by Andrea Yoder

Apple Cranberry Pie-recipe in this week's fruit newsletter

I’ve always enjoyed Thanksgiving, even going back to my childhood.  We used to spend Thanksgiving day at home and then celebrated with my mother’s family the weekend after Thanksgiving.  I liked this arrangement as it meant we got to enjoy not one but two Thanksgiving dinners!  As soon as I was able to start cooking on my own, I wanted to contribute to the meal.  By the time I reached junior high I was making the whole meal by myself.  I’d line up my recipes a week in advance in anticipation of the big day.  We enjoyed some traditional favorites—turkey, mashed potatoes & gravy, molded cranberry jelly, etc.  Like many families, we had a few specialty dishes that our family always had on the table.  My mother was known for her delicious yeast rolls as well as her runny blueberry pie and Grandma B always had to have at least one Jello salad and prune dressing (trust me…it’s actually really good).  Grandma Yoder always made her famous squash pie and turkey & noodles.  There were some formative years as I was learning to cook when I decided to experiment with my skills a bit….and not every dish turned out to be what I imagined it might be.  There was the year I decided I would try a new recipe for a pumpkin pie…all by myself.  Needless to say I hadn’t yet mastered the art of pie crust.  I made a pie crust that was so hard we had to cut it with a chisel….literally!  The filling was delicious, so the pie wasn’t a total loss and we all got a good laugh.

Beauty Heart Radish

As I grew up and left home, the holidays changed and there were years when I had to work on Thanksgiving or was too far from home.  I often spent the holiday celebrating with friends and was exposed to others’ traditions, family dishes, etc.  This was a whole new perspective for me and reminded me that it’s not so much the dishes on the table, but the people you spend it with and the memories you make.  One memorable Thanksgiving I spent the day with a group of college students.  Our mentor, Theresa, invited us to her home for Thanksgiving dinner and we all brought something to contribute.  I’ll be honest with you, I can’t remember what we ate because the lasting memory from that meal is that we laughed so hard our stomachs were sore and we accidentally set the table decorations on fire while passing the dishes family style!

Orange Kuri Squash

While I continue to hold onto some of those lasting traditions, new ideas have crept into the mix from time to time.  Inspired by vegetables or ideas from other people, I’ve learned that Thanksgiving is a celebration of a bountiful harvest and the possibilities for your menu are endless!  Whether you decide to stick to the old traditions, alter them with some updates, or go totally off the deep end and change things up completely, I’d encourage you to have fun along the way.  Embrace the bounty we have to enjoy….14 vegetables in this week’s box alone!  There are so many different things you can make….and that’s what makes the meal interesting and fun to cook in the company of friends and family.

This week's abundant CSA box!

With less than a week remaining to plan your culinary creations for the holiday, we thought it might be fun to highlight a few of our favorite recipes from our own archives utilizing the vegetables and fruits in your shares this week.  Maybe you’ll find some inspiration from these recipes or will give one of them a try this year.  I’ve cited the newsletter where the recipe was originally printed (all were from vegetable newsletters unless otherwise noted).  They can all be found on our website in our newsletter archives or in our searchable recipe database.  We’d love to see what you decide to cook for your Thanksgiving dinner.  If you have a minute to send us your menu, recipes or a picture of your creation, we’d love to have a glimpse into your holiday.
Happy Thanksgiving from all of us at HVF!



Creamy Gratin of Celeriac, Parsnip & Potato (December 20, 2008)
Parsnips with Brown Butter, Pecans & Maple Syrup (April 24, 2014)
Cranberry Maple Butter (November 22, 2014—fruit newsletter)
Cranberry Sauce with Dates & Orange (December 20, 2014—fruit newsletter)
Beauty Heart Radishes with Sour Cream Dressing & Poppy Seeds (January 12, 2013)
Grandma Yoder’s Squash Pie (September 29, 2007)
Ginger-Coconut Sweet Potatoes (November 9, 2013)
Brussels Sprouts with Ginger & Cranberries (October 31, 2014)
Crushed Potatoes with Cream & Garlic (July 18, 2015)
Creamy Horseradish Beets (November 17, 2007)
Celeriac & Apple Salad (September 1, 2007)

Late Summer Farm Update

by Captain Jack de Wilde, The Dog

Angel showing off an abundant broccoli harvest!

Hello Everyone!  I’ve been rather quiet recently as we’ve had some other very important topics to discuss in the newsletters this summer.  However, our Harvest Party is coming up in just a few weeks on Sunday, September 27 and you know I can’t keep quiet about a farm party!  Second to winter, fall is one of my favorite times of the year, so I’m happy that the changing of the seasons is upon us. While we’ve had a fairly cool summer with temperatures barely hitting 90°F, we’ve had some hot & steamy days recently.  We’ve had to run the air conditioning in the office so the ladies can stay comfortable and get their work done.  On these hot days I usually only work a half day and stay in the office during the heat of the day.  If you have seen the amount of fur I have, you understand why.

So I thought this would be a good week to fill you in on where we are with things on the farm as summer is winding down and fall is beginning.  With the cool summer we’ve had, many of our fall crops have been growing nicely and are actually coming in ahead of schedule.  We have four fall broccoli plantings that normally mature in late September and all of October.  Well, they’ve already started making heads and the first part of this week the crew cut over 1,200# of broccoli!

Picking Tomatoes

Our long tomato season is soon to come to an end.  Last week we picked over 12,000# of tomatoes! We’re trying to make the most of it before they’re all ripe and gone.  Dad still hasn’t gotten tired of BLT sandwiches and he’s eaten them every week for about 4-5 weeks now!  Benji’s crew said it’s time to stop harvesting melons.  We still have one more watermelon harvest, but after that we can officially say good-bye to watermelons & melons.  Cucumbers and zucchini are also coming to a close.  The peppers are still ripening and we hope to continue picking them until we see the first frost.  I hope you’ve been enjoying the mini-sweet peppers.  These are a special little pepper and we are happy to share them with you this year.

As soon as we finish harvesting a field towards the end of the summer, Dad gets antsy to chop the remaining plants, spread compost on the field, and then plant a soil-improving cover crop mix.  This is very important so we can ensure there are nutrients going back into the soil for next year’s crop. When you come to the farm for the party, I can show you some cool fields with different cover crops on them.

Butternut Squash Harvest

While summer crops are winding down, more fall crops are coming.  Last week we finished digging all the potatoes and also started harvesting the winter squash. We’re getting them in as fast as we can because they are ripe and ready to go.  One problem we have right now is that we still have a lot of onions in the greenhouse where we also need to store the squash!  We’re trying very hard to finish trimming the onions and put them in the cooler so we have more room for all the beautiful winter squash. Just a few more weeks and it will be time to dig sweet potatoes!

The fist burdock root harvest

Around here, fall means serious root crop harvesting.  When it’s time to harvest root crops for winter storage, you’d better stay out of the way.  Nothing holds my Dad or Rafael back!  Last weekend we started harvesting burdock root, which is not something we usually include in CSA boxes, but it’s a very important crop for our farm.  Later this week we’re going to start digging sunchokes and next week’s box will definitely reflect the transition from summer to fall.  Celery root, leeks, potatoes….time to make soup!

We have many more tasty vegetables to harvest for you though before we get into the heavy root crops.  Jicama, lemongrass, celery, Portuguese kale and I almost forgot the fall cabbages!  Dad loves creamed cabbage and creamy cole slaw.  I don’t care for these dishes, but we usually have these things with cheeseburgers…which I do like!

Well, I know I forgot some things, but you get the jist that there’s a lot happening around here!  Dad and I have been checking the pumpkins, which should be ready just in time for the party.  Have I mentioned we’re having a party?  Just a reminder that I’m a dog and will need help at the party to get my pumpkin out of the field and onto the wagon.  Usually there are plenty of children who are willing to help, but I thought I’d be proactive and ask in advance so you can put this event on your calendar and make plans to attend.  It’s going to be a fun day and we hope you’ll join us!

Winter is Here!

by Andrea Yoder

Winter sets in to the valley surrounding Harmony Valley Farm

The onset of winter came a bit early this year and I must say I’m still adjusting to this change of season. Before the cold set in, we scrambled to harvest what we could and managed to bring in tons of root vegetables (literally), as well as the last of our greens. We stretched the greens season as far as we could and the collards and baby bok choi in this week’s box will be the last of the fresh greens. It’s official…we have transitioned to our winter diet.

When choosing to support local food systems and eat locally, by default you also choose to eat seasonally. With four distinct seasons to eat through, seasonal eating in the Midwest keeps things interesting and can be a lot of fun. As the seasons change, our bodies crave the foods it needs to nourish it at that time of year. On the flip side, nature provides us with what we need at that time as well. In the spring we can’t get enough of the early season fresh greens and other light, cleansing foods to bring our bodies out of winter mode. During the summer we eat light, refreshing foods to cool our bodies...cucumbers, watermelon, tomatoes, etc. Fall is the time of bounty when summer and winter vegetables collide and we have a window of time when both summer and winter crops are available. Peppers make it into dishes alongside winter squash. Greens that were once topped with summer veggies are now served with apples and pears. Finally, winter sets in and we transition completely to a diet based on storage crops. We work very hard to grow and harvest winter squash, cabbage, root vegetables, onions, garlic, and other crops to put into storage. These foods are meant to be stored and will last throughout the winter. They are rich in nutrients and will nourish us during a time when we aren’t able to harvest vegetables from our fields. These foods, along with anything that was preserved during the summer, frozen meat, dried beans, etc will sustain us until spring breaks through. Each season brings its own set of ingredients and an abundance of opportunities to explore endless ways to prepare them.

Storage vegetables offer seasonal cooking options through the winter

For those who may not have as much experience with seasonal cooking & eating during the winter, a box of storage vegetables might be a bit intimidating. “What am I supposed to do with all of this food? I’ll never be able to eat all of this!” Don’t worry…you’ll be able to eat it all, but you aren’t supposed to eat it all in one week. Most of the items in your box this week and the ones we’ll be delivering in December and January are meant to be stored and eaten over time. If stored properly, you should be able to get the full value out of the vegetables in your share. Refer to the storage tips in the back of your CSA calendar, as well as the information we include in our weekly newsletters, to help you determine how to store each vegetable.

“How will I prepare all of these vegetables?” First of all, don’t ever let a vegetable intimidate you…it’s just a vegetable! Most storage vegetables can be cooked in a variety of ways and in today’s world of technology there are endless resources to guide you along the way. If you’re worried about getting bored with eating roots, cabbages, squash and sweet potatoes for the next several months, I would encourage you to approach this time of year with a different set of eyes. People all around the world eat some of the same vegetables we’re eating. Take a little time and look to some other cultures for recipe ideas to keep cooking interesting and fun. For example, there are some great curry dishes that include squash, sweet potatoes, and root vegetables. Stir-fry is a dish that can be made any time of year based on the vegetables you have available. Choose your favorite stir-fry sauce and meat if you wish. Stir-fry carrots, onions, garlic, ginger, beauty heart radishes, cabbage and even turnips. Put the veggies, meat and sauce together and you have dinner!

Roasted root vegetables, soups, stews and gratins are also warm favorites for this time of year. You can keep these dishes varied and exciting by experimenting with different spice combinations and different ingredients as garnishes. For example, treat yourself to a nice bottle of flavored nut oil, such as hazelnut or walnut. Add just a drizzle to a bowl of butternut squash soup or roasted root vegetables to add something a little different. Aged cheeses, toasted nuts and seeds, flavored vinegar, dried mushrooms, dried fruit and dried chiles are just a few things you can experiment with as garnishes to finish a dish and add an element of interest.

Finally, if you get stuck and can’t think of anything to make for dinner, use your resources. Fairshare CSA coalition’s cookbook,  Farm-Fresh and Fast is a great resource to guide you through a Midwestern winter. Don’t forget about Local Thyme, an online menu planning service for CSA. As a Harmony Valley Farm CSA member, you have free access to the Local Thyme website. You can search for recipes, get further information about specific vegetables and create your own menu plan with a shopping list. There is more information about this resource in this week’s “What’s In the Box” email. Finally, use your community. There are other people in your neighborhood who may have some of the same vegetables in their refrigerator as well. Have a potluck and inspire each other! Every December there is a group of Madison CSA members that get together to celebrate root vegetables with their annual Root Party. It’s a lot of fun, the food is always great, and it gives you ideas of other ways to use your vegetables.Our online recipe database can give you ideas for using some of those root veggies lurking in the back of your refrigerator.

We are grateful for the opportunity to have grown vegetables for you this year. We hope your Thanksgiving tables reflect the bounty of our fall harvest next week and your winter is full of nourishing, warm meals to share with family and friends.