Sunday, October 6, 2013

October 8th and 11th: Fall Fun

We had a BLAST...

Riding on the wagon...

Feeding apples to the pigs and turkeys...

Playing tomato baseball...

Gathering pumpkins...

Celebrating big pumpkins...

and playing Pin the Tire on the Tractor!
ThAnk YoU to all who came and made the day
full of life and laughter!
This week's bounty:

How to Use Celery Root

Celery root needs to be peeled - and be aggressive when you do it. Remove all of the slightly hairy brown exterior to reveal the creamy, solid flesh inside. Celery root is most classically and commonly used shredded and cooked in a simple Celery Root Salad. It is also delicious added to soups and stews. Try this Pork and Celery Root or, one of my favorites, use it in this Moroccan Vegetable Stew in place of the potatoes. Add celery root to mashed potatoes for a great twist.
Like all root vegetables, celery root is quite flexible, taking well to roasting, braising, or simmering. See 10 Ways to Use Root Vegetables for more ideas.

How to Use Sorrel

Sorrel is also a half-way point in terms of how to use it. More than anything else I can think of, it falls straight between herbs and greens. Use it as a leafy herb - like parsley or basil or mint - chopping it up to use in marinades and dressings or stirring it into soups (like this Sorrel Leek Soup) or casseroles for a bit of fresh flavor. Or, use it as a green, ripping the tender leaves into salads and stir-fries.
The tart and bright flavor of sorrel makes it particularly good at adding some life to potatoes, eggs, and whole grains. It is also delicious with smoked or oily fish like salmon or mackerel. Sorrel is classically paired with cream, sour cream, or yogurt - adding a vibrant green color and tartness to these plain items as their fatty creaminess tames the sharp flavor of the sorrel.
Sorrel is also a great addition to other cooked greens. Add a handful or two when you cook spinach, chard, or kale for a lovely sour kick.

No comments:

Post a Comment