Monday, February 11, 2013

A Bountiful Basket

As a part of my quest to explore and eat more fruits and veggies I decided to order a bountiful basket this week.  Have you heard of bountiful baskets?  It's kind of awesome.  It's a food co-op where you can buy a basket of produce for a very low price ($15 conventional $25 organic) because the co-op buys direct from the source.  You never know exactly what you are going to get.  It's a mystery box of goodness!

In addition to the standard basket they usually have weekly specials. You can add on a veggie lovers pack usually with some sort of theme like Italian or Mexican or a fruit lovers pack and they sometimes offer one particular item in bulk.

This week I ordered the organic basket, a veggies lovers pack, a gallon tin of organic olive oil, and two 25lbs boxes of roma tomatoes. That is a lot of fruits and vegetables!  I'm so excited!


In my basket and veggie lovers pack I got, 6 oranges, 2 grape fruit, a pack of blueberries, 3 apples, 4 tomatoes (like I needed more tomatoes!), 3 red bell peppers, an acorn squash, a bunch of broccoli, three heads of different types of greens, some fresh herbs, an eggplants and this....


This is the fun part!  I had no idea what that thing is!  I had to do a little investigating.  It looked like a root vegetable to me and my husband commented that it smelled a lot like celery.  So he searched google images for celery root. I didn't even know if that was a thing.  Turns out it is!  Celery root otherwise known as celeriac. Now I just have to figure out what on earth to do with that thing!

Stayed tuned, later in the week I will let you know what I did with all this bounty!

2 comments:

  1. here are some of my friends' recipes that use celery root. I love it!
    love from Sarah

    Healing Fennel Soup: - by Suzzette Liu
    1 med or large Sweet Onion red or white diced (Sautee’ beforehand in Olive Oil for gourmet flavor- cook until caramelized and translucent.)
    4 carrots sliced
    1 Fennel Fronds and stalks diced (left over from Fennel Salad.)
    2 Garlic cloves pressed or minced
    6 large Leaves of Kale Diced (add at the end- the last 10-15 minutes)
    1 T. Real Salt
    ½ t. Freshly Ground Black Pepper
    2 Bay Leaves (optional)
    2 quarts Pure Water or more as needed. Completely cover all vegetables.
    *Optional: 1 Organic Celery root diced or puréed.

    Place everything in a large pot and bring to a boil. Reduce heat to med-low and simmer until the carrots are as soft as desired.

    *This recipe is very flexible and almost any vegetable can be added or eliminated! Try adding leeks, tomatoes, beet greens, Swiss chard, parsnip, Cabbage, zucchini, or yellow crookneck squash, etc.
    *Fennel is excellent for any stomach ailments. It is also wonderful (very soothing and healing) for Colds and Flu!


    Sautéed Cabbage -by Suzzette Liu
    1 Head of Cabbage or less if you like
    Ground Ginger
    Garlic Salt or 1 clove or more of minced garlic
    Black Pepper
    2- 4 T. Olive Oil (Use more or less to your liking)

    Add the Olive Oil to a frying pan or wok. Heat on med-low (#4). Add cabbage, sprinkle with ground ginger, garlic salt, and black pepper to your liking.
    Sautee’ until the cabbage turns a brighter green (usually 5 min. or less), or if you like softer cabbage, cook longer.

    For a Stir Fry, add more vegetables (whichever you like), such as sliced carrots, peppers, water chestnuts, bamboo shoots, snow peas, broccoli, cauliflower, fennel, celery root, eggplant, tomato, kohlrabi, Swiss chard, kale, beet greens, spinach, parsnips, beets, etc.


    Katri’s Very Fancy Salad by Katri Nordblom
    Puree’ Organic Celery Root, or use Rutabaga
    Avocado diced
    Marjoram finely chopped
    Hyssop finely chopped
    Dandelion chopped
    Kale Chopped
    Romaine Lettuce Chopped
    Purple Cabbage Shredded
    Beets Shredded
    Sauerkraut
    Red Onion finely chopped

    Cover the platter with a foundation of chopped Romaine lettuce. Place Celery Root in the middle of an oval platter in an oval shape.
    Arrange each vegetable in layers around the beginning oval of Celery Root. Sprinkle Marjoram and Hyssop and Avocado on top of the outer Oval layer of Vegetable. This should be a beautiful presentation when you are done.

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  2. oh - from what I've been told, celery is a GMO food, however celery ROOT is not. (It is NOT the root of celery stalk)
    - Sarah

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