1 bok choy
2 onions (I think we were supposed to only get one, but when Avery and I went through our respective halves, we each grabbed one)
1/2 pound sweet peppers
1 celeriac (celery root) (we grabbed an extra from the sharing table)
1 winter squash
3/4 pound swiss chard and/or collards and/or kale (we chose kale and swiss chard)
2 pounds sweet and/or red potatoes
3 leeks
1 pint strawberries (yes! strawberries! still!) (pick your own)
1 bunch thyme (pick your own)
1 bunch oregano (pick your own)
1 bunch basil
1 bunch cilantro
1 bunch dill
And, here is the awful photograph we took late tonight. After football practice, after dinner, after finishing homework. Not very pretty photos this week, but still:
Check out the celery root, yoh:
5 comments:
Fresh strawberries still??? You are one LUCKAY DUCKAY!
I've never used celery root before. What are you going to make with it?
double yoh! i love celery root! what are you going to do with it? i've had it cooked, cut in strips, & tossed with peas & dressing. Sooo Goood!
what does one do with a celery root?
Jeff, Tricia from Blooming Glen said that they've had a ton of success with this "ever-bearing" variety of strawberries. We've received nine pints this season! Well, we've received more, as Avery eats about a half pint every time we go out to pick them ;)
So, celery root: I use it mostly in soups and stews (using barley as the grain), and usually paired with other root vegetables like parsnips, carrots and rutabaga. It's great raw or cooked (Vicki's raw recipe sounds fab!). Once it's washed and peeled, you can juliienne or shred it for stir frys. Celery root (and all root veggies) are a great alkalinizing food (my primary reason for using it) and is also high in potassium. When I use this one, I'll try to do so in a picturesque manner so that I can blog about it :)
Mikaela
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