Valley Bounty, March 22, 2014: Celeriac
Celeriac looks just as you’d imagine a root vegetable would: bulbous and hairy. But peel off its rough skin and medusa-like roots to reveal a smooth, firm interior. Once prepped, celeriac can be grated raw to top a salad, roasted, or cooked and pureed. Crunchy or creamy, it offers a lovely celery flavor—good with local greens, other root vegetables, apples, and more.
Greenfield blogger Meggin Thwing Eastman has a good collection of celeriac recipes here. In some cases, celeriac is a supporting ingredient, and in others, it’s the star. Such recipes that are included on her site are: Nuoc Cham, Root Vegetable Hash, Soup and more!
The Huffington Post did a round-up of recipe in which celeriac plays a major role, here. The link includes Purees, Roasted Veggies, Mashes, Hummus, Salads and more!
Be sure to buy your Celeriac from a locally-grown source!
- Riverland Farm Sunderland
- Atlas Farm South Deerfield
- Enterprise Farm Whately
- The Kitchen Garden Sunderland
- Natural Roots Conway
- Simple Gifts Amherst
- Stone Soup Farm Hadley
- Many Hands Farm Corps Amherst
- Good Bunch Farm Ashfield
- Amethyst Farm Amherst
- Next Barn Over Farm Hadley
- K & L Organic Growers Colrain
- Brookfield Farm Amherst
- Ravenwold Greenhouses Florence
- Upinngil Gill
- Flying Colors Farm Florence
- Crabapple Farm Chesterfield
- Coyote Hill Farm Bernardston
- Intervale Farm Westhampton
- Mountain View Farm Easthampton
- Lyonsville Farm Colrain
- Farmacy Gardens Belchertown
- Sawyer Farm Worthington
- Red Fire Farm Granby
- Yellow Stonehouse Farm Westfield