It seems unbelievable to think the end of the official season is only weeks away since we are still in the midst of a crazy to-do list. The last of the winter plantings are going in the ground. The garlic will be planted this week for next year’s harvest. We still have crops to harvest for winter storage and tons of cleanup to do. It takes all season to build the farm and then we only have a few weeks to dismantle all our work and put it all to bed for the winter. It truly is a crazy 9 month ride.
This week we will be sending out our end of season member survey. Please let us know what you think of your experience!
Sign up for a winter share! It helps the farm stay in business all year and you get lots of yummy things to make soup with!
ALSO, 2019 renewals are available! Returning members who sign up before December get a 5% discount on their share for next year. (Share prices are the same as last year).
Thank you again for you support and please enjoy the last 2 pickups of the season!
special mix bunches
Celery Root Bisque with Walnut-Parsley Gremolata
1 HR 30 MIN
Serves : 8
1 tablespoon unsalted butter 1 large leek, white and light green parts only, thinly sliced 5 garlic cloves, crushed 2 1/2 pounds celery root, peeled and cut into 1-inch dice (8 cups) One 2-inch chunk of Parmigiano-Reggiano cheese (1 ounce), plus 1/4 cup freshly grated cheese 2 cups chicken stock or low-sodium broth 1/2 cup walnuts 1/4 cup extra-virgin olive oil 1/2 cup coarsely chopped parsley 1/2 cup heavy cream Kosher salt Pepper
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How to Make It
In a large saucepan, melt the butter. Add the leek and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the celery root, Parmesan chunk, stock and 5 cups of water and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the celery root is tender, 40 minutes.
Meanwhile, preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 5 to 7 minutes, until golden. Let cool, then finely chop and transfer to a bowl. Add the oil, parsley and grated cheese and mix well.
In a blender, puree the soup in 2 batches until very smooth. Pour into a clean saucepan and stir in the heavy cream; season with salt and pepper and reheat if necessary. Serve topped with the walnut gremolata.
The soup can be refrigerated for 2 days.