In your farm share this week: Tomatoes, Eggplants/Peppers, Arugula/ Kale/ Chard, Celeriac/ Leeks/ Celery, Mini Romaine, Broccoli/ Brussel Sprouts/ Cabbage, Garlic, Cilantro, U-pick Cherry Tomatoes

This week we have celeriac (pictured above) for the first time this season! It’s celery’s creamier cousin and can be used in a variety of ways. You can grate it to use in your soups and roasts or you can eat it raw, cut it up into slivers and dip in your favorite dressing. Check out the Celeriac Apple Slaw recipe below. We also share some links for brussel sprout recipes to try below as well. Enjoy!

Celeriac Apple Slaw

  • 1 medium-small celeriac
  • 2 medium crisp, sweet red apples
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 tsp lemon juice

For the Apple Cider Vinaigrette:

  • 1 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 4 Tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp cracked black pepper

Grate or julienne the celeriac until you have approximately 2 cups worth. Wash the apples well and core them, leaving the skins on. Cut them into 1/4 inch cubes. Toss the apples in the lemon juice, mixing to coat them (this prevents them from browning). In a medium serving bowl, combine the apples, celeriac, and the finely chopped parsley. In a small jar, combine all the vinaigrette ingredients and then shake vigorously until combined. Pour over the salad and toss well. Taste before serving and add more salt or pepper if necessary. Optional add-ons are a bit of blue cheese & chopped walnuts, which are delicious crumbled on top.

Additional Recipes This Week:

Brussel Sprouts Gratin (NY Times)
Maple Roasted Brussel Spouts with Bacon (All Recipes)