As we cross over from January into February, it begins to feel as if we are pulling away from the heart of winter and moving towards spring. The days are longer than 10 hours, allowing for more plant growth. In the fields, there is often a shift in the crops and many begin to go to seed.. Most of the plants that we are harvesting were planted last August and September. They have hung on through the frost and short days; with the first warm stretch they burst into the next phase.
This week’s pick list:
Cabbage
Winter squash
Spigariello
Beets
Chard
Carrots
Escarole, Sugarloaf, and Radicchio
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Celery
Onions
Broccoli
Parsnips
Dried tea herbs
Dried ground peppers
Revolution Bread
Celeriac Risotto, from everylastbite.com
3 cups cubed butternut squash
2 tbsp olive oil
1/4 tsp salt
100 grams diced Pancetta or Bacon
1 large celery root celeriac, 4 cups celeriac rice
2 cloves garlic minced
1 large onion finely chopped
3 cups greens shredded into small pieces
1 cup chicken or vegetable broth
1 cup milk
Parmesan cheese (optional)
Preheat the oven to 175 degrees (350 degrees Fahrenheit). Place the cubed butternut squash on a baking sheet and drizzle with 1 tbsp olive oil and salt. Bake in the oven for 20-25 minutes until the butternut squash is tender and golden in color.
While the butternut squash is baking, peel the celeriac and cut it into chunks. Place the cut up celeriac into a food processor and pulse. The key is not to over blend, you want it to break down into small pieces about the size of rice.
In a large pot on medium heat add 1 tbsp olive oil and cook the pancetta until its crisp. Once cooked, remove it from the pot and set aside.
Add the garlic and onion to the pot and cook for approximately 5 minutes until the onion has softened. Add in the greens, riced celeriac, broth and milk and let cook gently as to not curdle the milk for approximately 10 minutes until the liquid has evaporated and the celeriac is tender.
Add in the pancetta and butternut squash 1-2 minutes before serving so that they become warm. Finish with grated parmesan cheese. if you wish.