Celeriac and more

Celeriac root is now ready for harvesting. Celeriac root can be eaten in a variety of ways: soup, mashed like potatoes, fritters and, of course, salad. It has a mellow celery flavor which I prefer to celery.

Celeriac planted companionably with leeks

Two celeriac roots just harvested

Roots up close

Once harvested the fine hairs are to be removed as well as the tops.  Wash all the dirt off and bring inside.  Peel the root once you are ready to add it to the recipe of your choice.  Here are two of my favorites

Celeriac Salad Remoulade

• One large (about 1 1/4 pound) celeriac root
• 6 T. organic kefir milk
• 6 T. organic mayonnaise
• 3 T. organic Dijon mustard
• 4 T. finely chopped organic fresh parsley
• 4 T. finely chopped organic fresh chives
• 3 T. finely chopped organic onion
• Sea salt and freshly ground organic pepper to taste

Mix all ingredients except the celeriac root.  Wash the root, trim off the tops and peel. Grate the root and mix with all the other ingredients. Prep time is about 30 minutes.  Best if sits at room temperature for at least 30 minutes.

Fresh Herb Celeriac Fritters

• One celeriac root about a pound
• 2 organic duck eggs, beaten
• 1/2 C. finely chopped organic fresh chives
• 1/2 C. finely chopped organic fresh parsley (or arugula)
• 1/2 C. organic sprouted bread crumbs (I dry ends then whirl in food processor)
• OR sprouted spelt flour works also

Prepare and add all of the ingredients except the celeriac root to a large bowl. Wash the root, trim off the tops and peel. Grate the root and mix with all the other ingredients. Fry in a bit of organic olive oil at a lower temperature than potato pancakes or zucchini fritters. Simply delish with a bit of organic kefir cheese mixed with fresh organic herbs OR Dwight enjoys with homemade ketsup.

Fall visitors

Stunning color of two Roger Red grapevines

A few mornings after our return from the Eastern Sierras while preparing Shasta's breakfast at the kitchen sink I noticed four bluebirds, one mockingbird and a gold finch all companionably enjoying the succulent grapes.  What a colorful sight!

Fall now past, Winter arriving.