Greetings CSA Members,

Well, we arrived at another milestone for the season this week – the first major frost. This first frost seemed to be celebrated by the crew. Walter was playing Reggae as he sharpened knives, Jeannine baked a ginger cake, and each member of our hearty crew was able to pull the covers up over their heads for an extra 2 hours while the ice thawed into huge droplets of dew, glittering under the yellowing leaves.

Enjoy your share this week and stay warm - Justine

In your share, you will most likely find: Potatoes, Broccoli, Leeks, Bok Choi, Celeriac, Lettuce or Lettuce Mix, Cabbage, and Cilantro.

Greet celeriac, the unsung frog prince of winter vegetables.

Pare off its warty exterior and you'll uncover the royal vegetable within: a perfect, ivory-fleshed, winter alternative to potatoes and other starches.

It is surprising that a vegetable that is so delicious, wonderfully hearty and eminently storable -- and makes such a boldly verdant show in the garden -- is practically unrecognized in the try-anything United States.

In Europe, however, celeriac is a historic favorite. The vegetable's most classic employment is in the cold French salad celerie remoulade, in which the root is peeled, grated, "cooked" in lemon juice (or blanched briefly in acidulated water) to lose a bit of its rawness, then dressed with a mustardy mayonnaise.

Celeriac is cousin to anise, carrots, parsley and parsnips, some of which are bred for their edible stalks and tops, others for their edible roots. Celeriac is a celery variety refined over time to produce an increasingly large, solid, globular root just below the soil surface.

Also known as celery root, knob celery and turnip-rooted celery, celeriac developed from the same wild species as did stalk celery. It had medicinal and religious uses in many early civilizations, including those of Egypt, Greece and Italy.

Above ground, celeriac is a gorgeously symmetrical crown of green, celery-like growth radiating from the central knob to about 12 inches. However, pull up this pretty green crown and what you unearth looks like a troll's orb of warts and roots.

Do not be dissuaded. When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley. Additionally, half a cup contains only 30 calories, no fat and provides an excellent source of dietary fiber.

This time of year, celeriac can be a perfect non-starch substitute for potatoes in a warming meal, and can be prepared in a similar way. Mashed, shaped into batons and boiled, or even French fried, celery root can provide a winning accompaniment to a fresh green vegetable or salad and anything roasted or grilled.

I find a paring knife, rather than a peeler, works best for peeling the root. Shave downward with the blade in broad strokes to remove the thick skin. Drop the peeled bits into a bowl of acidulated water (water into which some lemon juice has been squeezed) immediately after cutting to prevent discoloration. Even if you are planning to fry or bake the celeriac later, parboiling it first for 5 or 10 minutes in acidulated water will soften its raw edge.

When peeled and cooked, this ugly duckling vegetable will become a true culinary swan.

Potato, Leek, Celeriac, and Greens Soup

1 Bunch Leeks (approx. 3-4)
6 Large Potatoes, scrubbed and cubed
1/3 – 1/2 Celeriac Root – washed and peeled
1/2 lb. Cooking Greens, washed and cut into small pieces – Bok Choi will be perfect!
5-6 cloves Garlic, minced
2-3 Tablespoons Olive Oil
2-3 Tablespoons Butter
4-6 cups Water (enough to cover the potatoes and leeks)
¼cup cream
Salt and pepper to taste

Heat Oil and Butter in the bottom of a large soup pot. Slice thinly the leeks, add to the heating oil and butter and cook until tender and translucent. Add the potatoes and garlic and sauté until the potatoes begin to stick to the bottom of the pan. Add a bit more oil, if needed.

Add the water and grate the celeriac into the potato/leek mixture. Cook over medium heat for 20-25 minutes or until the potatoes are tender. Either hand mash or puree mixture in a blender (I prefer some chunks, so I use a hand masher). Add the greens (Bok Choi, for example) and cook for another 15 minutes. Add more water if needed.

Just before serving, add the cream, salt and pepper.

White Pizza With Potatoes and Leeks

Pizza Dough:

1 cup warm water
Pinch of sugar
1 package active dry yeast
3 cups all-purpose flour (1 cup of which can be whole wheat)
2 tsp. Kosher Salt
2 Tbl. Olive Oil

Pour water into a medium size bowl. Add sugar and sprinkle yeast over the top. Let sit in a warm spot until the mixture is bubbly and active, about 8 minutes.

Combine flour and salt and then add to yeast mixture. Add olive oil and mix until blended. Transfer onto lightly floured board and knead 10 to 12 times or until dough is smooth and elastic. Add additional flour if mixture is too sticky. Shape the dough into a ball. Transfer dough to a greased bowl. Turn dough to coat. Cover with a towel and leave in a warm place until dough has doubled in size – approx. 1 hour.

Punch dough down and knead 3-4 times. Form one large ball, ready to use for cookie sheet.

Pizza:

1 large ball of pizza dough
6 oz. Mozzarella cheese, thinly sliced
3 oz. Parmesan cheese, coarsely grated
1-2 medium potatoes, very thinly sliced
1-2 leeks, rinsed and thinly sliced
2 tsp. Rosemary
Salt and Pepper to taste
1 Tbl. Olive Oil

Preheat oven to 475 degrees.. Roll out pizza dough on a lightly floured surface to form an 11-inch square. Transfer to a cookie sheet or pizza pan, lightly dusted with cornmeal.

Arrange the mozzarella over the dough. Scatter half of the Parmesan cheese over the pizza. Arrange the potato slices in overlapping rows over the cheese. Scatter the leeks over top. Sprinkle with remaining Parmesan and rosemary. Sprinkle with salt and pepper; drizzle with olive oil.

Bake until crust is golden brown and cheese is bubbly – 16-18 minutes. Transfer to cutting board; slice immediately and serve hot.

Irish Potato and Cabbage Stew

Serves: 4

3 medium sized potatoes, diced
1 onion, diced
2 stalks of celery, diced
1 carrot, diced
2 cups of chopped cabbage
2 tbsp. of flour
6 cups of water
1⁄2 tsp. of salt
1⁄2 tsp. of freshly ground black pepper
1⁄4 cup of chopped parsley

Dice the potato, onion, celery, and carrot.
Chop the cabbage.
Add the water, celery, onion, cabbage, potato, and carrot to a pot.
Bring the water and veggies to a simmer and allow this to cook for 30 minutes.
Put the flour in a mixing bowl.
Take 1⁄4 cup of the liquid from the pot and combine it thoroughly with the flour.
Stir this flour mix back into the pot.
Allow this to simmer for another 10 minutes.
Chop the parsley. Remove the stew from the heat. Add in the salt, pepper, and parsley.