Greetings! We are so excited here on the farms! Yesterday we had a pleasant day with a TV reporter from Dothan, Al. She was awesome and did a great upcoming piece about the CSA program and the expansion of the program to the Dothan area with Wiregrass Fresh! I will keep you updated with air times. So a lot is going on with our growing CSA. We are delivering three days a week from Tallahassee to Albany and from Thomasville now to Dothan. Your box is being put together on the mornings of the day of your pickup. We collect majority of the vegetables daily from McClellan Organics and here at Harvest Moon we pick 3 days a week. In order to get your produce to you the freshest possible! So as the week is now spreading out there will be small variations from let's say Wed. boxes till Fri. boxes. So this is a challenge for me to inform you all, week from week, what is exactly in each of your boxes. I will do my very best to inform you each week, but please realize your box may differ slightly. Most likely what may not be there this week will be there next week. So with that, here is our list of fruit and veggies: Butternut, acorn and spaghetti squash (one or more of these), kale or collards, apples, pears, sweet potatoes or red potatoes, cherry tomatoes and peppers. Yummy! You know we love to introduce you and ourselves to new and different produce. This week you will be getting celery root in your boxes. No do not plant it! Eat it! Read about it below with an awesome recipe to try and please email us back with your thoughts! Love to see if this is as popular as the bok choy!
I also wanted to inform all of you of some slight changes on our sign-up sheet (which I have sent as an attachment) NO WE HAVE NOT INCREASED THE PRICES OF OUR BOXES! But, we have been informed that we must tax them according to the same tax rate you pay at the grocery store for produce. I know bummer! So you AND I have to pay the tax. I changed the signup form to reflect the changes and encourage you to pay by check through the mail to help keep your cost down. Also (with the 1.5% service charge for using credit/debit) we are splitting that cost with you as well. Harvest Moon wants to make this wonderful decision of yours to eat healthier as easy (convenience wise and price wise) as we can. We firmly believe in the healthy choice of eating local and organic. By eating organic you are doing better for your body on the inside and helping our environment on the outside!
Celery root, also called celeriac, is an edible root vegetable in the celery family. The stalks and leaves strongly resemble celery, although they are not very good to eat. The root itself is a lumpy tuber of unprepossessing appearance, although it packs an excellent taste and is used throughout European cuisine, especially in France. Celery root is beginning to be popular in the United States, with more cooks discovering its myriad of uses. When picking out celery root to eat, cooks should look for firm tubers without fleshy spots or discolorations. Smaller roots will taste better, while larger roots are woodier and more suitable for roasting or long stewing. In flavor, the root resembles a concentrated version of celery, with a spicy hint of parsley. Celery root can be used in any recipe that calls for celery, and a variety of others as well. It can be stored in the fridge in a brown paper bag with stems trimmed for approximately one week before use.
Celery root is superb roasted, added to gratins, or added to soups and stews. It can also be eaten raw in thin slices on salads and appetizers, and it adds a zesty crunch. If cooks can obtain the root during the summer, it makes a great chilled summer soup puree. Some cooks also mash roasted winter root vegetables together for an updated version of mashed potatoes with more flavor and zest.
Apple-and-Root Vegetable Hash
Coarse salt and freshly ground pepper
3/4 pound celery root, peeled and cut into 1/2inch pieces (2 cups)
3/4 pound Yukon Gold potatoes, peeled and cut into 1/2inch pieces (2 cups)
3/4 pound sweet potatoes, peeled and cut into 1/2inch pieces (2 cups)
1/4 cup extravirgin olive oil,
divided 1 onion,
diced 2 small firm, sweet apples, peeled and cut into 1/2inch pieces (2 1/2 cups)
1/4 cup roughly chopped fresh sage leaves
DIRECTIONS 1. Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes. 2. Heat 2 tablespoons oil in a large (preferably castiron) skillet over mediumhigh heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.
Harvest Moon Market, LLC
3103 Thomasville Road
Bainbridge, Georgia 39817
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