Winter Share #1, 2019-20

  • Radicchio!! Don’t forget the ice water bath for 15-30 minutes to remove any bitterness
  • Celeriac (hurray!!??)
  • Leeks
  • Onions (gotta love those onions, shallots, cippolinis, they will be coming at you all winter)
  • Winter squash (try the small grey kabocha, so sweet, but don’t store as well)
  • Potatoes (ohhh, we made the twice cooked potatoes, roast then smash then pan fry with sage and garlic at the very end – so so good)
  • Cauliflower
  • Napa cabbage – “it is huge Jay”
  • Daikon radish – peel, eat raw, or pickle as a day pickle in your fridge – yum
  • Carrots – found these guys last of our sad carrot endeavours this year, ugh, that weeding is killing us
  • Apples (make the cake below!)

Winter came in one fell swoop! We managed the first killing frost in the beginning of October but this last frost down to 23 degrees took us down. We lost all peppers, tomatoes and the like that night and our place looks like a mortuary. I feel so sad that I did not get the memo and rush out and gather the last of the peppers. There were beauties on the vine, but I found myself injured on Tuesday morning and by Wednesday they were frozen. Such is the farming life, but makes me a bit worried for winter. . . hehehe.

Today we have a nice line up of vegetables. You will note your favorite and mine, KALE, is missing. We are trying to revive her and get more planted but this new white fly is a real bugger. We have a massive pest pressure that was not as bad during summer but this fall has taken its toll. We have huge caterpillars out there munching lettuce, brassicas and basically anything they can sink their teeth into. Maybe with the break next weekend i can do the much needed research on how to get rid or white fly and caterpillars. We did through something at them, I will survey today to see if it made a dent.

Our plan for harvest this winter is as follows: 11/3, 11/17, 12/8, 12/15, 1/12, 1/19, 1/26, 2/9, 2/23, 3/8, 3.15, 3/29

Subject to change depending on weather conditions.

We have a special today on farm raised chicken!! $27 per chicken only a few left come and get them or text me to save you one.

BTW – Juve could not resist 5 more piglets! We now a herd of 10 and they are so cute. Follow me on instagram to see my video post of them racing around the new pasture space filled with leftover cabbages, broccoli and pumpkins, they are in heaven. This means we have 5 hogs for sale, ½ or whole for March or April next year. Call Juve for details, 503-830-0342 and to reserve yours.

Spiced Pork with Celery Root Purée and Lentils

Celery Root Puree

2 pounds celery root (celeriac), peeled, cut into 2-inch cubes

5 cups whole milk

2 tablespoons (1/4 stick) butter

1 teaspoon fresh lemon juice

Ground white pepper


3 bacon slices, chopped

1/4 cup 1/8-inch cubes peeled carrots

1/4 cup chopped shallots

1/4 teaspoon minced fresh rosemary

1 1/2 cups dried lentils

3 cups water

1 teaspoon butter


1/2 cup honey

6 tablespoons red wine vinegar

1 tablespoon curry powder

1 1/2 teaspoons cayenne pepper

2 1/2 pounds pork tenderloins

1 tablespoon olive oil

3/4 cup low-salt chicken broth

1 tablespoon cold butter

For celery root puree:

Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For lentils:

Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

For pork:

Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).

Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.

Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.

Bon Appétit

September 2003


1/4 cup (1/2 stick) butter

1 cup chopped celery

1/2 cup coarsely chopped shallots (about 3 large)

2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)

1 10-ounce russet potato, peeled, cut into 1-inch pieces

5 cups low-salt chicken broth

1 1/2 teaspoons minced fresh thyme 

1/4 cup whipping cream

Additional chopped fresh thyme 

Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly. 

Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.) 

Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

Bon Appétit

November 2005

A Celery Root Idea from Chef Andrew Cohen:

Fine dice celeriac, carrots, onions, shallot, garlic, button mushrooms, yukon gold or yellow finn potatoes, and a little prosciutto.

Cook some French lentils (the small green ones) until done with some thyme and garlic. Reserve some of the cooking liquid.

Saute the vegetables in the prosciutto renderings and, if you’ve got it- duck fat, otherwise use a neutral oil. Start with the alliums, add the mushrooms, then the carrots and celeriac. If they seem to be taking too long, add a splash of sherry or stock and cover for a couple minutes. Add the potatoes and cook until tender, adding liquid and covering if necessary as well. Fold in the lentils and cook to warm through, using the reserved lentil cooking liquid if needed to lubricate the lentils. Season with S&P and a splash of sherry. I served this with salmon with a chanterelle crust, celeriac mashed potatoes, asparagus, and a red wine mushroom stock reduction. The mushrooms were dried chanterelles as were the mushrooms in the crust on the salmon.

Celery Root and Apple Salad with Toasted Walnuts

serves 4 to 6

2 medium celery roots, peeled and cut into matchsticks

2 medium red delicious apples, cored and cut into matchsticks

2 tablespoons fresh lemon juice

3 green onions, thinly sliced

1 bunch watercress leaves


2 tablespoons red wine vinegar

1 tablespoon mustard seed

1 tablespoon mustard

1 tablespoon honey

1/2 cup vegetable oil

salt and pepper

1 cup walnut halves, toasted

Combine the celery root and apple in a bowl and sprinkle with lemon juice. Toss with the green onion and watercress. Whisk the vinegar, mustard seed, mustard, honey and oil until well combined. Toss with the celery root mixture. Taste for salt and pepper and garnish with walnuts.

Celery root Hash

YIELD 4 servings


  1. 1 large celery root (celeriac), peeled, cut into 3/4-inch pieces
  2. 1 pound sweet potatoes, peeled, cut into 3/4-inch pieces
  3. 2 sprigs thyme
  4. 1 bay leaf
  5. 1 cup low-sodium chicken broth
  6. 3 tablespoons olive oil
  7. 1/4 teaspoon cayenne pepper
  8. 1 red onion, sliced
  9. 1 garlic clove, thinly sliced
  10. Kosher salt, freshly ground pepper
  11. 5 slices bacon, cooked, crumbled
  12. Chopped fresh chives (for serving)


  1. Cook celery root, sweet potatoes, thyme, bay leaf, chicken broth, oil, and cayenne pepper in a large nonstick skillet over medium-high heat, tossing occasionally, until vegetables are just beginning to soften and liquid is evaporated, 15–20 minutes. Add onion and garlic; season with salt and black pepper and cook, tossing often and scraping up any browned bits, until vegetables are tender, 30–35 minutes. Remove thyme and bay leaf and toss in bacon. Serve topped with chives.

Lyn’s riff on Apple Cake

3 apples peeled and cut in small chunks

2 eggs

½ cup oil( safflower)

½ cup sour cream

1 teaspoon vanilla

2 ½ cups 

¾ sugar

2 teaspoons baking powder

½ teaspoon baking soda


3 tablespoons brown sugar

1-2 tablespoons melted butter

1 teaspoon cinnamon

Mix wet ingredients together . Next mix wet ingredients and then add dry just to mixed but not over mixed.

Put in nine inch spring form pan that has been buttered and sugared. Bake for 30-35 minutes  until done. Let sit 10-15 minutes and remove the spring form. Serve with your favorite accompaniment.

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