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Florida Organic Produce Buying Club – October, 22-26, 2012

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Welcome back, Florida Growing Season!     

                          Thomcord Seedless Grape

Thomcord Seedless Grape

Thomcord is a sweet, seedless table grape. The best of both worlds. This incomparable grape combines the deep lushness of Concord with the light sweetness of Thompson. You can taste both in each delicious bite. The plump, juicy Thomcord is very flavorful, fragrant, and attractive.

 Produce List for the week of October, 22-26 2012:

* Lettuce Romaine Green
* Greens-Kale Green
* Carrots Bunny Juice
* Squash Spaghetti
* Radish Red w/top
* Celery Root
* Cauliflower Yellow
* Squash Zucchini (Fl) 
* Cucumber (Fl)
* Pepper Green
* Ginger Yellow
* Celery
* Lemon
* Grape Thomcord
* Pear Concorde
* Bananas
* Navel Oranges (Fl) 



Celery Root

celery root

Celery Root is good for the health, being rich in iron, potassium, and vitamins A, B1, B2, C, and D, and it is said to have a number of medicinal benefits. An anti-cancer fighter in Celery Root Juice is coumarin, which stops free-radicals from destroying cells and specifically helps guard against stomach and colon cancers. Studies prove that celery juice benefits include lowering blood pressure.Warm  celery juice is traditionally used to cure jaundice and low fever. It is a diuretic and may be used to promote healthy urination, as well as to replace electrolytes when a person is dehydrated. Celery Root has distinctive flavor :think celery and parsley—is too good to ignore, and we hope this collection of recipes will inspire you to eat it up.

How to cook Celery Root

— Refrigerate whole celeriac in a plastic bag for it will keep for days/weeks.
— Before using celery root, peel and soak it briefly in water with a little vinegar or lemon juice to prevent cut surfaces from   darkening.
— Although cooked celery root is excellent in soups, stew, and other hot dishes, it can also be enjoyed raw, especially grated and tossed in salads. Raw celery root has an intense flavor that tends to dominate salads, so pair it with other strongly flavored fruits and vegetables, such as carrots, beets, and apples.

Potato and Celery-Root Gratin with Smoked Haddock

Potato and Celery-Root Gratin with Smoked Haddock

·                    2 medium onions, halved lengthwise, thenthinly sliced lengthwise
·                     2 tablespoons unsalted butter
·                     1/2 lb smoked haddock fillet (finnan haddie), thawed if frozen, shredded with your fingers into 1/2-inch pieces, discarding any tough parts
·                     2 tablespoons chopped fresh parsley
·                     1 1/2 lb celery root (sometimes called celeriac), peeled with a knife
·                     2 lb large potatoes (preferably russet or Yukon Gold), peeled
·                     2 cups heavy cream
·                     1/2 cup whole milk
·                     1 teaspoon salt
·                     1/4 teaspoon black pepper
·                                 Special equipment: a Japanese Benriner* or other adjustable-blade slicer; a 13- by 9- by 2-inch or other shallow (2 1/2- to 3-quart) glass or ceramic baking dish
Preheat oven to 375°F.
Cook onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and just beginning to brown, 7 to 8 minutes. Remove skillet from heat and stir in haddock, 1 tablespoon parsley, and salt and pepper to taste.
Halve or quarter celery root to fit slicer. Thinly slice potatoes and celery root (about 1/8-inch thick) with slicer. Layer one third of potatoes and celery root in buttered baking dish. Spread half of haddock mixture on top, then repeat layering with half of remaining vegetables, all of remaining haddock mixture, and then remaining vegetables. Stir together cream, milk, salt, and pepper and pour on top of gratin, then cover dish tightly with buttered foil.
Bake gratin in middle of oven until vegetables are just tender, about 1 hour. Uncover and bake, basting 2 or 3 times with pan juices, until top is golden, about 30 minutes more. Let stand 10 minutes, then sprinkle with remaining tablespoon parsley.
* Available at Asian cookware shops.

Celery-Root Purée with Truffle Butter

Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious.

Celery-Root Purée with Truffle Butter

–                                 3 lb celery root (sometimes called celeriac; 2 large), peeled with a   knife and cut into 1/2-inch pieces (8 cups)
·                                 1 3/4 lb boiling potatoes (3 large), peeled and cut into 1/2-inch pieces
·                                 1 cup heavy cream
·                                 4 oz black truffle butter* or 1 stick (1/2 cup) unsalted butter
·                                 1 teaspoon salt
·                                 1/4 teaspoon black pepper
Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes.
While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.
Drain vegetables in a colander and transfer to a food processor. Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.)

Double Celery Root and Potato Soup

·                     2 tablespoons (1/4 stick) butter
·                     1 tablespoon olive oil
·                     2 large leeks (white and pale green parts only), thinly sliced (about 2 cups)
·                     1 large onion, chopped
·                     2 medium-size Yukon Gold potatoes (about 12 ounces), peeled, cut into 1-inch cubes
·                     2 medium celery roots (celeriac; about 1 1/2 pounds total), peeled, cut into 1/2-inch cubes
·                     2 large fresh thyme sprigs
·                     1 bay leaf
·                     8 cups low-salt chicken broth
·                     5 celery stalks with leaves, stalks thinly sliced, leaves reserved
1/3 cup whipping cream
Melt butter with oil in heavy large pot over medium heat. Add leeks and onion and sauté until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender, about 12 minutes longer. Cool slightly.
Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill celery leaves. Cool soup slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm soup over medium heat before serving.) Ladle soup into bowls. Garnish with reserved celery leaves and serve.

Celery Root and Apple Salad with Toasted Walnuts 

serves 4 to 62 medium celery roots, peeled and cut into matchsticks
2 medium red delicious apples, cored and cut into matchsticks
2 tablespoons fresh lemon juice
3 green onions, thinly sliced
1 bunch watercress leavesdressing:
2 tablespoons red wine vinegar
1 tablespoon mustard seed
1 tablespoon mustard
1 tablespoon honey
1/2 cup vegetable oil
salt and pepper
1 cup walnut halves, toasted
Combine the celery root and apple in a bowl and sprinkle with lemon juice. Toss with the green onion and watercress. Whisk the vinegar, mustard seed, mustard, honey and oil until well combined. Toss with the celery root mixture. Taste for salt and pepper and garnish with walnuts.

Celeriac (Celery Root) Slaw 
1 celery root, peeled and cut into julienne (or grated if you don’t have a mandolin, some of you may be able to julienne with a sharp knife)

1 egg
1 cup oil
1 Tablespoon capers, chopped
2 Tablespoons lemon juice
salt and pepper to taste
2-4 Tablespoons chopped parsley (or cilantro, or other fresh herb)
Boil a pot of water. Add the thin slices of celeriac for one minute, just to blanch them. Drain and set aside. In a blender mix the egg, lemon juice, salt & pepper. While that is mixing, slowly add in the oil. Spoon the sauce over the celery root, add the capers and the parsley, then toss. (Julia’s note: I’ve successfully skipped the blanching part)

Potato-Celery Root Cakes 

1 pound potatoes, peeled
1 pound celery root, peeled
3-4 Tablespoons oil
Salt & Pepper
Grate the potatoes and celeriac, mix together. In a heavy skillet heat half the oil over med. heat. Add half the potatoes-celery root mixture, making a layer about 1/2 inch thick. Season, then cover with the other half of the mixture. Press down on the cake and neaten the edges. Reduce heat to low and cook until the bottom is golden, about 10-15 minutes. Turn the cake out onto a plate, add the remaining oil, slide the cake back into the pan and cook the other side until golden.
Storage: Wrap celery root in plastic and refrigerate for up to one week.
Spices that go nicely with celery root:
Nutmeg, garlic, cinnamon, cloves, allspice.
1 small celery root, sliced = 2 cups
Nutritional Value: Celery Root is Rich in phosphorous and potassium; 40 calories per cup
A very basic cooking method:
Peel and cube celery root and cook in boiling salted water about 10 minutes. Serve with butter or lemon juice.

A Celery Root Idea 

Fine dice celeriac, carrots, onions, shallot, garlic, button mushrooms, yukon gold or yellow finn potatoes, and a little prosciutto.
Cook some French lentils (the small green ones) until done with some thyme and garlic. Reserve some of the cooking liquid.
Saute the vegetables in the prosciutto renderings and, if you’ve got it- duck fat, otherwise use a neutral oil. Start with the alliums, add the mushrooms, then the carrots and celeriac. If they seem to be taking too long, add a splash of sherry or stock and cover for a couple minutes. Add the potatoes and cook until tender, adding liquid and covering if necessary as well. Fold in the lentils and cook to warm through, using the reserved lentil cooking liquid if needed to lubricate the lentils. Season with S&P and a splash of sherry. I served this with salmon with a chanterelle crust, celeriac mashed potatoes, asparagus, and a red wine mushroom stock reduction. The mushrooms were dried chanterelles as were the mushrooms in the crust on the salmon.

 Steamed Mussels with Pernod, Celery Root and Saffron Aïoli

For aioli
·                                 1 tablespoon hot water
·                                 Pinch of saffron threads, crumbled
·                                 2/3 cup low-fat mayonnaise
·                                 2 garlic cloves, minced
For mussels
·                                 2 tablespoons olive oil
·                                 1 large celery root, peeled, finely chopped (about 2 1/2 cups)
·                                 1 large leek (white and pale green parts only), thinly sliced
·                                 2 carrots, peeled, finely chopped
·                                 2 celery stalks, finely chopped
·                                 6 tablespoons finely chopped fresh parsley
·                                 4 garlic cloves, minced
·                                 4 1/2 pounds mussels, scrubbed, debearded
·                                 1 1/2 cups dry white wine
·                                 1/3 cup Pernod or other anise-flavored liqueur
Make aioli:
Combine 1 tablespoon hot water and saffron in medium bowl. Let stand 5 minutes. Whisk in mayonnaise and garlic. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate.)
Make mussels:
Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add celery root, leek, carrots, chopped celery and 4 tablespoons parsley. Stir to coat. Cover pot and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add garlic and sauté 1 minute. Add mussels, wine and Pernod. Increase heat to high. Cover and cook until mussels open, stirring occasionally, about 6 minutes (discard any mussels that do not open). Remove from heat. Season cooking liquid to taste with salt and pepper.
Whisk 1/2 cup cooking liquid into aioli to make thin sauce. Ladle mussels and remaining cooking liquid into 6 bowls. Drizzle each serving with some aioli. Sprinkle with remaining 2 tablespoons parsley. Serve mussels, passing remaining aioli separately.
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