This week your basket contains: carrots, pie pumpkin, red onions, shallots, garlic, cabbage, potatoes, and celeriac.

Because we will be away and not delivering for a couple of weeks (see the delivery schedule on the blog post tab of our web site), we have given you more storage-friendly veggies this week.  Next week’s basket will include veggies that are better fresher.  That basket will include: yellow onions, shallots, leeks, beets, greens, parsnips, winter squash, carrots, potatoes and Brussels sprouts.

Celeriac leaves and stems can be added to stocks and soups for a burst of celery flavor. If you want to store the celeriac, cut off the green top and store the root in the crisper. A breathable bag will help with storage but is not necessary as the tough skin will protect the knob for a month. Cabbage also stores long-term in the crisper whole. After cutting, place in a plastic bag for storage. Even after the cut edge browns, the cabbage can be trimmed and used. We find these two vegetables invaluable for winter salads.

MELISSA’S TANGY CELERIAC SALAD

1 Tbs. Dijon mustard

1 Tbs. lemon juice

1/4 cup lowfat yogurt

1 large celeriac

2 Tbs. chopped chives

1 Tbs. chopped parsley

In a bowl, combine mustard, lemon juice and yogurt.  Set aside.  Peel the celeriac and cut into thin julienne strips.  Add to mustard mix, stirring well to thoroughly coat all the celeriac.  Cover and marinate at least 3 hrs. or as much as 24 hrs.  Just before serving, mix in the chives and parsley.

CABBAGE SALAD WITH APPLE AND CELERIAC

1 small green cabbage

1 bunch watercress

1/2 small celeriac

1 Granny Smith apple

1 shallot

1 Tbs. sherry vinegar

Salt and pepper

2 Tbs. hazelnut or walnut oil

1 Tbs. olive oil

Chives and chervil for garnish

Prepare a vinaigrette:  peel and dice the shallot and combine with the sherry vinegar, salt and pepper, and the two oils in a large salad bowl.  Cut cabbage in half, remove core and slice thinly.  Wash and dry watercress, removing larger stems.  Peel celeriac, cut into thin slices, and then into julienne.  Peel and core the apple and cut into small dice.  Add the cabbage, watercress, celeriac, and apple to the vinaigrette and toss thoroughly.  Serve with chopped chives and chervil on top.

Many people find pumpkin an intimidating vegetable.  Outside of pumpkin pie, many don’t know what to do with them.  The secret is that they are no different than any other winter squash.  Because we grow specialty eating varieties, each pumpkin we give you is sweet and very flavorful and can be used in any recipe you use winter squash in.  One of our favorite savory pumpkin recipes is this vegan curry.

INDIAN PUMPKIN CURRY (SAMBAR)

The Indian curry served in most western countries is usually a rice dish covered with a thick, yellow sauce containing commercial curry powder. In authentic Indian cooking, there is no specific dish called curry, but there are many dishes with sauces, each made with its own special spices and ingredients. The delicious sauce in pumpkin curry is made with coconut milk and lentils. If you can’t get fresh pumpkin, try making this southern Indian specialty with a winter squash such as acorn or hubbard.

1 small pumpkin or winter squash, about 3 cups chopped

1 cup brown or split red lentils

4 cups water

1 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/2 teaspoon salt

1/2 cup coconut milk

1 tablespoon vegetable oil

1/4 teaspoon ground fenugreek

1/4 teaspoon black mustard seeds

1 large onion, thinly sliced

1 curry leaf, optional

Cut pumpkin into quarters, scrape out seeds, cut off peel, and chop into 1-inch squares. Place lentils in a colander and rinse thoroughly with cold water. Remove any inedible objects from lentils while washing. Put 4 cups of water in a large kettle. Add cayenne pepper, cumin, turmeric, and salt and bring to a boil. Add lentils, cover, and lower heat. Simmer for about 30 minutes, or until lentils are tender. If you are using split red lentils, they will cook in about 15 to 20 minutes. Add pumpkin squares to lentils. Cover and simmer 15 to 20 minutes, or until pumpkin is tender. Add coconut milk to kettle and stir. As soon as mixture begins to boil, remove from heat and set aside. In a skillet, heat oil over medium-high heat. Add fenugreek, mustard seeds, onion slices, and curry leaf and fry for 4 to 5 minutes, or until mixture is brown. Add onion-and-spice mixture to kettle. Cover kettle and let stand 5 minutes. Stir pumpkin curry before serving over rice