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CSA MYSTERIES: CELERIAC

Local Professional Chefs Create recipes tackling some of the more obscure produce you might find in your CSA.

 

No matter your devotion to eating local and supporting Rhode Island's smaller farmers, if you don't know how to use a veggie it is doomed for the compost. To help with this all too common problem, we have asked some local chefs to create recipes that tackle your CSA mysteries. Our CSA Sleuths are fabulous personal chefs and Urban Greens Members:

Home Star Cuisine--Chef Deb Fernandez

 

This month's assignment:

CELERIAC

 

 

 This month's CSA mystery ingredient is currently in my top three favorite vegetables.  I've made it twice this week already.  It is a bit of an ugly duckling, but you can turn it into a sexy and elegant swan with a little time and very little effort.  Really, the hardest thing about dealing with this delicious root vegetable is peeling it.  For that I suggest a good old fashioned paring knife.  You can use a vegetable peeler, but there will be places on this knobby root that it won't reach and you're going to need a paring knife anyway so you might as well start with it too.  And make sure you get into the nooks and crannies that may contain soil.  It doesn't do much for your dish if it has some earth mixed in.

Celeriac is the root of a type of celery specially cultivated for what's under the ground, not above it.  It is a bit intimidating-looking, all brown and leathery looking skin, knobs, root-y bits and fibers.  Definitely not someone you'd ask to the prom.  It's there in my picture with the other ingredients of the soup.  Mmhmm, that one, trying to hide in the back muttering something about breaking the camera lens.  (And no, I don't always anthropomorphize my food, but I do talk to it and try to listen when it talks to me!)  But it's beauty is of the inner variety.  It's flesh tastes like mild celery and it's texture is distinctly different from celery stalks.  It can be eaten raw and lends itself to autumnal and winter slaws, it can be roasted along with other root vegetables, but I think it is especially great in soup.  This is one of many pureed soups that I'll be making from now till March.  I hope you enjoy it as much as I do!

 

 

Silky, Sexy Celeriac Soup

 

2 tablespoons olive oil

2 tablespoons butter 

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Local Green Meet & Greet at What Cheer Tavern!

SAVE THE DATE
LOCAL GREEN: Meet & Greet
WEDNESDAY September 18th
5- 8 PM
Enjoy locally made food and drink!

Support the local food economy!
 

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See "Detroit" at Wilbury Theatre Group with Urban Greens Discount

Special Discount for
DETROIT by Lisa D'Amour
 at the Wilbury Group
Urban Greens Featured Talk Back 9/19
Click here to Buy Tickets

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CSA MYSTERIES KOHLRABI RECIPE

CSA MYSTERY RECIPE: KOHLRABI

Local Professional Chefs Create recipes tackling some of the more obscure produce you might find in your CSA.

 

No matter your devotion to eating local and supporting Rhode Island's smaller farmers, if you don't know how to use a veggie it is doomed for the compost. To help with this all too common problem, we have asked some local chefs to create recipes that tackle your CSA mysteries. Our CSA Sleuths are fabulous personal chefs and Urban Greens Members:

 My Chef Lara-Chefs Lara Moritz and Norbert Klotz

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Conversation with Michael Shuman

 

Brown University's Swearer Center for Public Service, the TRI-Lab at Brown, and the Rhode Island Food Policy Council invite you to a public conversation with community economist and co-op enthusiast Michael Shumanat on Sunday September 8th at Brown University from 4 to 6 p.m. Michael will discuss the ways a robust local food system can help fuel economic development in Rhode Island.

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