Oct 31, 2014 | Auburn & Skaneateles CSA, Binghamton CSA, Gluten Free, Homer & Cortand CSA, Ithaca CSA, News, Pork, Recipes, Seneca Falls CSA, Soup, Syracuse CSA
The celeriac harvest is just coming in! If you’re not familiar with celeriac, it’s a celery root. It’s a round knobby root, that just requires peeling to get to the smooth white interior. The taste is similar to celery, so you can use it in any...
Jun 23, 2014 | Auburn & Skaneateles CSA, Binghamton CSA, Gluten Free, Homer & Cortand CSA, Ithaca CSA, News, Recipes, Side Dishes, Syracuse CSA
Celeriac makes it’s way to our tables in the fall, roasted, mashed, and stewed. We’ve been enjoying some great storage crops in the beginning of this season’s shares and I’m surprised by how much I enjoyed this simple salad. Celeriac...
May 28, 2014 | Auburn & Skaneateles CSA, Binghamton CSA, Homer & Cortand CSA, Ithaca CSA, News, Recipes, Syracuse CSA, Vegetable Guide
Celeriac is a brown knobby root, that peels away to a smooth white interior. Grown specifically for it’s root, celeriac is a variety of celery and has a distinct celery flavor that is brought out in salads. When cooked celeriac becomes mellow and creamy....
Mar 24, 2014 | Auburn & Skaneateles CSA, Binghamton CSA, Gluten Free, Homer & Cortand CSA, Ithaca CSA, News, Recipes, Syracuse CSA, Vegetarian
We have a great recipe for basic roasted root vegetables, which is a good place to start if you haven’t tried a lot of roasted dishes. From there move onto some of our more complex roasted root preparations, like pot pie or maple roasted with celeriac and...
Feb 5, 2014 | Auburn & Skaneateles CSA, Binghamton CSA, Gluten Free, Homer & Cortand CSA, Ithaca CSA, Paleo, Recipes, Soup, Syracuse CSA, Vegan
Even if you’ve never heard the term “mirepoix” you’ve probably made it more than once. Mirepoix is typically a combination of onions, carrots, and celery used as base for soups, stews, stocks, and sauces. The vegetables that make up mirepoix...