This Week's Delivery Saturday March 6, 2010

"Find the shortest, simplest way between the earth, the hands, and the mouth."

-Lanza Del Vasto

Amazing already. Thanks for being a part of this and for posting comments here on the blog about how you've found creative ways to use your food! We've included meat and cheese options below. Let us know what else you want. Local wine? Organic/biodynamic wine? We have it!

Here's what your bags have this week:

Store in the Fridge:
Celery Root - Tuscarora Co-Op
Red Beets - Greenbriar Farm
Pink Lady Apples - Papa's Orchard
Rainbow Carrots - Path Valley Farms

Store In A Cool Dry Place:
Red Onions - Tuscarora Co-Op
Russet Potatoes - Windy Knolls Farm


Also Available:

Local Meat:

Roseda Grass Fed Beef Stew Meat from MD
$4.49/#

Amish Chickens from PA, Path Valley Growers
$3.99/#

Local Cheese:
Cherry Glen Goat Cheese

Monacacy Silver
$7.99 each

Fresh Goat Cheese
$12.99/#

Some Info:

Celeriac
This homely vegetable, also called celery root or celery knob, has a crisp texture with notes of licorice, lemon, and, of course, celery—but without the fibrous texture. Not commonly used in the United States, this warty wonder is found in abundance on Parisian menus and is the best known for its role in the cold French salad céleri rémoulade. Related to anise, parsley, fennel, and carrot, celeriac grows year-round, though its peak season is from November through April. Serve it mashed, fried, or as part of a gratin, and look for orbs that are the size of a baseball; they are more tender and have a less woody character

Recipes:

Hearty Full Belly Soup

3 medium leeks
1 medium-sized celery root, cleaned, peeled and diced
2 T butter
1 1/2 pounds potatoes, diced
2 t salt (or to taste)
3 small cayenne peppers
3T lemon juice
1 quart of chicken stock or vegetable stock
7 oz creme fraiche (optional), you can also use sour cream

Trim off the roots and tougher green parts of the leeks. To remove sand in the layers you can soak the leeks in a bowl of cold water. Lift them out of the water, drain and slice. Melt the butter in a 6 to 8 quart heavy pot over low heat. Add the leeks and saute until softened (not browned).

Cut the caps off the cayenne peppers, shake out the seeds (only use the seeds if you like a lot of spice), and chop the peppers fine. Add the broth, cayenne peppers, celery root, potatoes and salt to the soup pot. Note that this soup is more rustic than refined because you are not peeling the potatoes. Add the lemon juice and additional water to cover all of the vegetables. Simmer, covered, until the roots are very tender and soft -- 30 or 40 minutes.

When the soup is ready, you can cool it down a bit before you puree it. I have an immersion blender which makes this step easier than if you blend it in batches in a blender. Add water to adjust the consistency and adjust the salt if needed. Stir in the creme fraiche and you're ready to serve!

Roasted Beet Salad with Sherry Vinegar

4 medium beets, scrubbed with roots and all but 1 inch of stems removed
1 TBSP sherry vinegar
2 TBSP extra virgin olive oil
salt & freshly ground pepper, to taste

Preheat oven to 400 degrees.
Wrap beets in foil and place in the oven. Roast until fork-tender, about 60-90 minutes. Remove from the oven, open foil, allow to cool slightly. Discard foil. Use paper towels to hold beets and rub gently to remove skins. Slice into 1/4 inch rounds. Arrange on a platter. Drizzle with vinegar, then oil. Sprinkle with salt and pepper. Serve warm or at room temperature.

Side note:

Beets are delicious on their own, or with nuts, citrus segments and many soft cheeses.