Week #17

This week’s half share includes: string beans, celeriac, Koginut winter squash, kale, and onions.

Celeriac is the root of the familiar celery. While some folks may know the many delicious ways to eat celeriac, for those of you who are interested in learning more, check out this article.

Celeriac can be eaten raw or cooked. It is a lovely addition to salads and slaws as a raw vegetables. It’s the perfect addition to fall soups, stews, and broths. Check out some interesting ideas here.

Koginut squash is by far our favorite winter squash on the farm. It’s sweet flavor and smooth texture makes for the perfect roasted squash. We enjoy it simply baked as it really has a lovely flavor. Here is an interesting recipe to try out if you’re feeling inspired.

Have a lovely weekend :) Get to the Common Ground Fair, if you can, it’s an awesome way to support Maine Farmers, Artisans, and Educators.