We did not eat the cat!

Last night marked the beginning of week two for our CSA “Winter Food Basket”. Every two weeks we get a basket full of assorted winter/fall veggies from many different local farms. As we began the second week, we had mostly root vegetables and squash left as greens and other veggies obviously don’t last as long.

So, last night was a fairly quick and easy dinner made (mostly) out of our CSA items. We roasted up some delicata squash rings (although, these delicata are different than ones we’ve had in the past. more stringy like spaghetti squash) and a Celeriac and Potato Mash. We were originally thinking celeriac soup, but were more in the mood for a quick meal. So, Lindsay whipped this up while I did some dishes.

In addition to the veggies, we had some “light life ginger teriyaki tempehtations”. I found them to be quite dull. The flavor was weak and the tempeh was dried out and definitely of a lower grade than we are used to.

Below, is the recipe for the mash:

Celeriac Potato Mash

2 medium sized celeriac (celery root), peeled and diced
2 large potatoes, peeled and diced
¼ cup sour supreme
¼ cup nondairy milk
2 tablespoons vegan margarine
2 heading tablespoons nutritional yeast
Salt and Pepper to taste

1.Boil the potatoes and celeriac until fork tender.
2.Drain the potatoes and celeriac and add back to the pot.
3.Mash in the sour supreme, nondairy milk, margarine and nutritional yeast. Mash together- I like to keep it a little more chunky but if you like it whipped you’d like.
4.Season with salt and pepper to taste.

What I love about this share is 1. it is vegan!, our share last year was a vegetarian localvore share and so we split it with an omni couple who took all the dairy and eggs, 2. not all the produce is coming from one distributer, 3. it’s cheaper than last year and still gives us the ability to pick up other items and stay on budget. My husband and I are both so excited to see what we will get- it’s like a new challenge each week to use all of our produce in new and interesting ways. Below is an example of what we can be expecting (does not show last week of share):

Winter Vegetable $395 (which breaks down to an average of $24.50 a week)

This share showcases the abundant Vermont winter vegetable harvest. You will recieve a variety of vegetables, ranging from fresh salad greens, mushrooms and potatoes to winter squash, carrots and onions. This share will also include apples and cider.