Wow! The season has come to an end for the Leap-Frogger’s–Hope you enjoyed it and loved all the produce you got this year. It was an interesting year with the severe heat at the start of the season…but God is good...some plants did not prosper as in year’s past, but others shined! He never leaves us empty-handed…
Stay tuned for the opening of the Fall Fridays in November where we will have potatoes, carrots, onions, winter squash, and hopefully some Brussels sprouts for sale. Place your order once the price list is posted, and then pick them up Friday at Bee Healthy. We are planning on Buyer’s Group in January through May again for 2017–maybe with some changes and more recipe helps. 🙂
This last share included a specialty item: Celeriac. A print-out was included to help you know how to use this unique veggie. If you can’t find it, email me at craftterri@rtconnect.net and I’ll send you a digital copy–
Celeriac or Celery Root is raised for our buyer ‘up North’– It is obviously in the celery family…more root, less leaf, packed with as much, or more, celery flavor. I don’t know if you noticed, but Parsley also has the leaves of ‘the family’… All are aromatic and very healthy. (Parsley is a ‘cure’ for halitosis–)
Celeriac is a great substitute for celery in the winter. Winter celery is puny and usually comes out of Mexico. It has been off the plant for a while and is lacking the strong flavor and crunchy substance— Celeriac, on the other hand, stores well in a cool place for several months and can be used throughout the colder months, especially in soups–your recipes will show you how to shred it for salads, steam it for mashed, and cook it into special recipes.
For your health and that of our community!–The Farmer’s Wife
Posted by ellen sue blakey on September 30, 2016 at 9:47 pm
Celery leaf dries with a very nice strong flavor for winter soups and stews; I think the Celeriac will also; the leaves look and smell much the same.