What’s in the box this week?
Standard Shares include
Oranges - Oranges thrive best where the trees are chilled somewhat by occasional light frosts in winter. The trees are semi-dormant at that season, and temperatures just below freezing will not harm trees or fruit unless frost occurs early, before the trees have finished their annual growth.
Celeriac - Try it raw - 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.
Dino Kale - The leaves are so sturdy that you don't need to be nearly as careful to avoid bruising and crushing as with other greens. There's no need to beat them up, but also no need to treat them tenderly. One of the advantages of this hearty green is its ability to take a bit of handling without damaging results.
Scarlet Queen Turnips - Dice these up and throw ‘em in your next big root roast - yum :)
Leeks - The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Celeriac, Potato, Leek, and Apple Soup (Makes 8 bowls) This sweet and savory mixture of ingredients include two items from this week’s box! Warm up with this lovely wintertime soup from The New York Times.
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
2 pounds celeriac, peeled and diced (retain tops for bouquet garni and garnish)
1 large russet potato (about 3/4 pound), peeled and diced
2 granny smith or braeburn apples, cored, peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, and a stem or two of the celery from the celery root, if still attached
Freshly ground pepper to taste
Slivered celery leaves for garnish
Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.
Advance preparation: You can make this a day or two ahead and reheat. The soup can be frozen, but you will need to blend it again when you thaw it.
Pic of the Week: