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Recipe of the Month
Celeriac Remoulade (Celeri Remoulade)
From David Lebovitz
About six servings
Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated. So make the dressing before slicing and grating the celery root, for best results. I like mine really mustardy, so I use a fairly large amount. If you’re unsure, start with less; you can add more, to taste, when the salad is finished. To peel celery root, lop off the root and opposite end with a chef’s knife. Then stand the round root on a flat end then take the knife and cut downward, working around the outside, to slice off the tough skin. In the states, celery root are often smaller, and have more complicated roots, and you’ll need to cut a bit deeper to remove them.
1 cup (20g) mayonnaise, homemade or store-bought
2 1/2 tablespoons Dijon mustard
1 teaspoon of sea salt, plus more, to taste
2 tablespoons freshly-squeezed lemon juice
freshly-ground black pepper
2 1/4 pounds (1kg) celery root
1. Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.
2. Peel the celery root and grate it coarsely.
3. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.
Note: If the salad is too thick, you can add a few spoonfuls of whole or low-fat milk to thin it out.
Storage: The salad will keep for one to two days in the refrigerator.
*A reader in the comments pointed out that a vendor on Amazon sells the Moulinex Mouli-Julienne, which seem to be out of stock. A few others commented that they liked the Presto Salad Shooter for grating raw vegetables, such as celery root, in thicker pieces. But I haven’t used one, so can’t personally advise.
“Why do farmers farm, given their economic adversities on top of the many frustrations and difficulties normal to farming? And always the answer is: "Love. They must do it for love." Farmers farm for the love of farming. They love to watch and nurture the growth of plants. They love to live in the presence of animals. They love to work outdoors. They love the weather, maybe even when it is making them miserable. They love to live where they work and to work where they live..."- Wendell Berry
Cold snowy morning here at the farm. Cold toes, warm hearts.
We still have 1 apprenticeship positions open for the 2017 season! It's rewarding, demanding, and a whole lot of dirty, sweaty fun! Check our the employment tab for more information.
It's a lovely warm winter day to harvest here at NMF. We are harvesting kale, chard, and herbs from our new high tunnel. We also started our onions! It's exciting to think in a few months those little guys will be going out to the field and a few months later arrive at market! Our market WILL BE OPEN THIS INAUGURATION WEEKEND
Snow!! It's beautiful, but chilly! This weather calls for a hearty but not heavy bowl of soup if you ask me! An old favorite is The Charleston Grill's Roasted Garlic Soup with Parmesan & Lemon Thyme. http://tinyurl.com/j6lnaf9
44 Cloves of garlic! See if that doesn't kick an oncomming cold, or vampire, in the butt! #garliclover #watchoutEdward #44clovesandcounting #dcfoodie
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Everything Starts as a Seed
Jim and Moie Crawford started organic farming in 1972, on rented land, with a little experience, and practically no money. Over the course of 40 years, New Morning Farm grew from a small operation, selling vegetables out of the back of a pick-up truck, to a farm of over 95 acres with several thriving markets in Washington, D.C.