Don’t know what celery root (a.k.a. celeriac) is? It’s that really ugly, knobby looking white ball in
your CSA box. You can also find it in the grocery store right now. If you’re looking to clean out
your farm share box or just want to try something new, here’s an easy, tasty, healthy soup recipe to
try this weekend. It works equally well with kohlrabi, another ugly veggie no one seems to know
what to do with!
This is a “veganized” version of a basic bisque recipe. When “veganizing”, I swap out the higher-fat
animal ingredients like whipped cream & butter for healthier vegetarian ingredients, liked almond
milk & coconut oil. My kids & husband all loved this soup, and it was gone by the end of the day!
Ingredients for soup:
2 tbsp coconut oil
1 cup chopped celery
1/2 cup coarsely chopped shallots or white onion
2 pounds of celery root (about 1.5 bulbs), peeled and cubed in 1 inch pieces (or same amount of
1 medium potato, peeled and cubed into one inch pieces
5 cups low-sodium veggie broth
1.5 tsp fresh minced thyme (or 3/4 tsp dried)
1/4 cup almond milk (more if you like a thinner pureed soup)
salt and pepper to taste ( I used about 1/2 tsp salt and 1/4 tsp pepper)
For croutons: 2 pieces of “oldish” whole grain bread, cut into 1 inch cubes
olive oil (preferably in a spray bottle or mister)
To prepare: In a large soup pot, melt coconut oil over medium heat. Add celery and cook until
softened (about 3 minutes). Add shallots or onion, and cook about 3 more minutes. Then add
cubed potato and celery root, broth and thyme. Bring to a boil, reduce heat, and simmer about 30
minutes, or until veggies are very soft.
Meanwhile, preheat oven to 350F. Spread bread cubes on a baking sheet and spray lightly with
olive oil. You can sprinkle them with garlic powder or toss in a crushed garlic clove and a little olive
oil if you don’t have a spray bottle. Toast in the oven until brown (it doesn’t take long so keep
Once veggies are soft, add almond milk and puree soup with a hand blender in pot or in batches in
a countertop blender. Add salt and pepper to taste.
Find Wendy at simple-balance.ca
We didn't have any maple syrup available through add ons until recently, and Hutchinson's who does the maple syrup also does 5 flavours of infused maple syrup. We have the gastrique, which is subtly infused with apple cider vinegar and ginger. It's great as a salad dressing, and goes excellent in cabbage salads. It is not meant to be used for cooking, more like a final sauce or dressing (I know this because I tried to use it to cook veggies in and was a bit disappointed. Then I did my glazed carrot & parsnip recipe as normal and added the gastrique as a final touch, and was more impressed!).
Leanne at Hutchinson's called yesterday to share this recipe with us, so here it is:
This is a new recipe from Dave Smart from Front and Central restaurant using gastrique in a granola. I loved it.
1 cup walnuts- crushed with the flat of a knife and chopped into small pieces
1/2 cup slivered almonds
3 cups of rolled oats
1/4 cup sunflower seeds
1/2 cup PURE gastrique
1/3 cup canola oil
1 cup apricots diced- I used Terra Beata dried cranberries from Lunenburg
1/4 cup fresh ginger grated
1/2 tsp salt
Pre heat oven to 325 degrees. Mix ingredients together in a large bowl. spread mixture onto a baking sheet, spreading mixture in an even layer. Bake, stirring and re- spreading mixture into an even layer very 5 minutes, until granola is light golden brown, about 15 minutes. When granola is cooked turn onto another baking sheet to stop cooking. Cool to room temperature. Break up granola and store in an air tight container.
I have to admit that I am no expert when it comes to fermentation... In the past, I have bought delicious kimchi and sauerkraut at the farmer's market (From Mercedes Brian, Pickled Pink Traditional Food and Drink), rather than making it myself. However, inspired by multiple sources telling me how simple it is, my New Year's resolution this year is to start making my own ferments.
It's hugely centered on health for me. I'm not the biggest fan of sauerkraut or kimchi, but I LOVE the way they make me feel when I consume them regularly. I can save $60 spent on a bottle of probiotics, and keep my gut flora healthy with the cabbage that comes in my CSA share. So, I figure... Why not?
January is greeted by many of us with health resolutions, so much that we in the produce world actually see spikes in demand for things like kale, beets, carrots, et cetera due to a large number of people starting juice fasts or cleanses. Unfortunately, January in Nova Scotia is not the most abundant time of year to be putting copious amounts of green veggies through the juicer... Fresh greens like kale and spinach can be pretty hard to come by. Cabbage, however, is definitely still abundant, and especially healthy when traditionally fermented to make it packed with probiotics. (and don't get me wrong, juicing is great... I just don't have a juicer, and I have more interest in kraut and kimchi for the moment!)
For now I've been starting to delve into the process, and have made one batch of kimchi that is not ready yet, but starting to smell pretty darn good last night when I checked it! Next I may invest in some equipment to make things easier. Amy got this crock on the left for Christmas and I am jealous!
This is the link to the recipe I used for batch #1: Simple Kimchi from The Kitchn
A member passed along this one, that I am going to attempt Sunday:
K. Black – March 2013
Ingredients (for 1 large Napa cabbage)
1 head Napa cabbage (large)
Coarse sea salt
2 T fish sauce
2-3 green onions, chopped
1 small white onion, minced
3 cloves garlic, minced or pressed
2-3 T white sugar
1 T ground ginger
6-8 T Korean chile powder (vary this depending on how hot you want it)
Plastic gloves (disposable or dish gloves set aside for this purpose)
1. Cut the cabbage in quarters lengthwise. Remove any wilted leaves from the outer layer and trim the ends. Place on a tray or in a large bowl and generously sprinkle coarse sea salt onto the cut faces of the cabbage. Use your hands to rub the salt in to the leaves (and spaces between the leaves). Leave the cabbage to sit at room temperature for about 6 hours.
2. Rinse the salt from the cabbage leaves, drain, and squeeze out any excess liquid. Cut the cabbage quarters into 2 inch sections and place them in a large bowl (e.g. plastic or stainless steel, but not aluminum). Some people use an airtight container, but I don’t. I prefer to use a large bowl and then cover with plastic wrap so that the wrap touches the cabbage. I then put a weight on the top to help seal out air (sort of borrowed from older sauerkraut recipes).
3. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger.
4. Put on the plastic gloves (do not skip this as your hands sting like crazy if you don’t). Sprinkle the Korean chile powder over the cabbage. Use your hands to rub the chile powder into the cabbage leaves until evenly coated. Vary the amount to suit your taste; my mix usually ends up quite red in color and is quite spicy.
5. Seal the bowl/container and set in a cool dry place. Leave undisturbed for 4 days. This can’t go in the fridge, but somewhere a bit cooler is good.
6. Refrigerate before serving. Usually at this point packing into glass jars is a good idea to make storage easier. The kimchi will last about a month refrigerated. As it gets older, it may taste less fresh when eaten as is, but is still great for stir-fry or soups.
I would LOVE if you have recipes to share (email@example.com). Amy's photo above is the batch she has on the go, and the ingredients. In the absence of daikon radish, she uses kohlrabi, because it's readily available at the moment. She did like I did, and subbed dried cayenne peppers for the Korean chile powder.
We'll have lots of Napa Cabbage this week at the Hammonds Plains Farmer's Market, on special this week for $0.99/lb!