THE LOVELY CRAZY

One of my most favorite root veggie has arrived in the farm share…Celeriac, also know as celery root and nothing has made me happier (with like food stuff)!. I know a lot of people do not know the deliciousness of the root and that makes me a little sad for them, but hopefully this simple little recipe inspires you to go get some and try it. Yeah sure it looks a little crazy, a little gnarly, but what do looks got to do with t? Celeriac taste like the best celery/apple/potato all mixed together but only better. And when it is roasted it gets nice a soft and just so freaking tasty. When I pick up my share, I make sure to get enough celeriac to eat a whole bulb a day.

So now that we all know how amazing celeriac is, we can roast it with some other amazing stuff. Squash, apples, and onions. All tossed together. All roasted til tender. All super delicious on their own but maybe even better together. A easy little dish that is perfect to make for a quiet evening at home, a mid day snack, breakfast, or to place on the table at any holiday meal. It is that versatile and really, you don’t need to have a specific reason to make it, just do. You won’t be sorry.

Now to all the roasted things!

The stuff. A large celeriac bulb, a small kobocha squash, a couple apples, a couple onions, apple cider vinegar, and salt and pepper.

First thing is to cut everything up. Cube the squash, celeriac, and apple to about the same size and the onion just cut into rings.

Toss all the cut up stuff onto a lightly oiled sheet pan, toss with a tablespoon or so vinegar and sprinkle a pinch of salt and pepper and place in the oven. Roast for about 1/2 hour, but flipping and drizzling another tablespoon or so of vinegar all over about 20 minutes in.

Roasted and done. Taste and season with more salt and pepper if needed.

Now scoop it all into big bowl and serve it or just eat it all to your very own face like I did. No shade in that.

-C

Roasted Celeriac and Squash with Apples and Onions

1 large bulb (softball sized) of celeriac
a small winter squash (can use any variety. I used kabocha)
2 medium apples (I used Macs)
2 onions. Red, yellow, or one of each
salt and pepper
A couple tablespoons of apple cider vinegar

Preheat oven to 425

Grab squash and cut in half. Remove seeds then cut into cubes about 1/2 and inch thick. Grab celeriac and peel it if you want (I do not peel it) then cut into cubes the same size ad the squash. Now the apples. Cut in half, remove seeds, and cube. And lastly grab onions and slice into 1/2 thick rings.

Toss together all the cut up stuff and place onto a lightly oiled baking sheet and sprinkle with a couple tablespoons of vinegar and a pinch of salt and pepper. Stick the pan into the hot oven and roast for around 20 minutes, removing to give everything a flip and drizzle on another tablespoon of vinegar, then place back in oven for about another 10 minutes or so or until everything is lightly browned and fork tender.

Remove form oven and transfer into a big bowl. Serve right away or at room temperature or heck, it taste freaking awesome cold too.

I probabaly have already told you, but August is for sure my favorite month of the year (well,one of my favorites)

There is bounties of bounties of fresh, sweet and colorful, oh so juicy, crispy crisp, just so f ing amazing, produce exploding all over the place. I have probably gained like 75 thousand pounds in the past month due to all of the fruits and veggies that I have been consuming. I am starting to consider it a full time job just to keep up with the eating.

Another reason why I love August so much is becauuse the days are still nice and warm, but the nights are starting to cool which means I get to make so much soup!!!!!.

This soup is the freshest freshy soup yet. Everything is from the farm and or the garden (except the salt pepper, vinegar and oil), some picked within hours of me making this.

. I am a lucky/spolied veggie brat.

Anyways. This soup. The fresh tomato base gives it a sweet, slightly acidic kick. So super creamy due to the lovely earthy stocks of the chard. Slightly spicy and earthy from the arugula* and chard green green. This soup... it just tastes so fresh and clean, yet hearty and satisfying. A perfect soup for a mid August night, eating outside, watching the sun slide behind the mountains and the temperature dropping just enough that you might want a light sweater. Or you can just eat it from the pot in the kitchen while watching TV. It's good eating anyway you want.

*Here in America, it's called arugula. Else where , it's called rocket. I wish we all called it rocket, although I do like the name arugula, but for like my first born child or maybe a pet goldfish. Anyway, rocket is arugula, or vice versa.

Soup time!.

The stuff. Some big fresh tomatoes, a few stalks of chard, and a few handfuls of arugaula (aka rocket). A couple carrots, an onion, some garlic, salt and pepper and a bit of olive oil.. Oh, and I added some balsamic vinegar, which for some reason didn't make it into the picture (sorry vinegar)

Start by removing the chard leaves from the stalks. Set aside leave with the arugula. Chop up the carrot, chard stems, onion and garlic and toss into a big pot with a drizzle of olive oil, a splash of water, and a sprinkle of salt and pepper. Stir around and stick o nthe stove on medium heat for about 10 minutes until the veggies start to soften up.

All cooked up

Now chop up the tomatoes into chunks and toss those right into the pot with the other stuff. Add in a few cups water and a few glugs of balazmic vinegar. Bring everything to a boil and then turn heat to medium low and place a lid on pot and let cook at medium heat for another 20 ish minutes, or until the tomatoes are falling apart.

Now that everything is all cooked up, blend it up.

So silky smooth

And now take the chard leaves and the aruglula and chop into little pieces….into the pot they go.

Mix it all up.. and take the blender to the soup again….if you want a smaller sized bite.

Soup Into bowls..Then into mouth.

Happy August!!

And hey hey hey.. Have the best weekend!

-C

Creamy Tomato Chard and Rocket Soup

4-5 large fresh tomatoes
4 large stalks of rainbow chard
2-3 big handfuls of arugula
1 medium onion
1 large or 2 small carrots
4-5 garlic cloves
2-3glugs (about 2 tablespoons) balsamic vinegar
3 cups water
olive oil
salt and pepper

To start, remove stalks of chard from leaves and chop stalks, onion, carrot and garlic into chunks and place int a big pot with a drizzle of olive oil, a splash or water, and spinkle of salt and pepper. Place on stove on medium low heat sand cooke the veggies down until starting to soften and garlic is becoming fragrant. While that cooking, remove core from tomatoes and dice them up. Toss into pot with the cooked down veggies with the vinegar and water. Place a lid on the pot and let cook for about 20-25 minutes or until the tomatoes are falling apart.

When cooked, using with a hand blender or a normal blender, blend the soup until smooth. (if using blender, pour back into pot)

Now take the arugula and chard leaves and chop them into wee little picese and mix into soup. If you want to, blend the greens into the soup.. but not until smooth, unless thats what you want. Cook for another 5 minutes. Taste and season with more salt and pepper to taste.

Ladle into bowl and serve with lots of fresh cracked pepper, maybe a little balsamic drizzle or even some mustard (I at left overs with mustard and it rocked my world)

spoons work eel las eating utencils.