In This Week’s Box: Red Potatoes, Sugar Loaf Radicchio, Celeriac, Leeks, Watermelon Radishes, Radicchio Tardivo, Belgian Endive, Kale, Shallots, Pea Shoots, Carrots and Savoy Cabbage
In the early days of farming winter was the slow time, we took long walks, drove down to California to remember what the sun was like, and slept in. These days winter feels as busy as summer, and if it weren’t for the shorter day length we would be working just as much. I have to say, I miss it, but working through the winter also has some major benefits; we eat so well all year. Just look at that pile of produce!
The pea shoots are back again and we have been really enjoying them in our salads along with thin ribbons of all the many types of radicchio. They add a little green sweetness to all of the bitters, which makes for a lovely salad. One of my favorite vegetables for a winter salad is celeriac. Also great sautéed, roasted, or in soups, I like the way its flavor really has a chance to shine when served raw in a salad. Recipe follows.
The Calliope Crew
Celeriac and Apple Salad
1 or 2 small celeriac, peeled, trimmed and cut into matchsticks (about 2 cups)
1 tart apple, cut into matchsticks (about 2 cups)
1/4 cup apple cider
2 teaspoons dijon mustard
1 teaspoon sugar
Combine everything and let stand, stirring occasionally, for 30 minutes to an hour, allowing the flavors to mingle.