Fresh and Local Produce Nov 23rd - 29th: Sweet Potatoes, Celeriac and Jerusalem Artichoke

Sweet Potatoes from Harmony Valley Farms – a rather difficult crop to grow here in the frigid North, we are luck that a few farms like Harmony Valley have taken the trouble to produce them for us!  So sweet & nutritious!  Bake them whole, cut them up in cubes or wedges & toss in oil & roast them, simmer them in soups or curries, boil & mash them – so many choices…   Store at cool room temperature.

Celeriac from Harmony Valley Farms – a great local alternative to celery stalks from California.  Use in soups, casseroles, mashes, roasts, gratins, etc. as well as fresh in salads & coleslaws (soak in lemon-water after cutting/grating to prevent browning). Adds celery flavor as well as sweet nuttiness to any dish, as well as smooth texture when cooked & crunchy texture when raw.  Store in plastic in the fridge or in a damp root cellar.  Peel skin with a sharp paring knife right before use.

White Sunchoke/Jerusalem Artichoke from Harmony Valley Farms – a funny looking tuber that comes from a perennial member of the native Helianthus (sunflower) family. They can be eaten raw (makes a great local substitute for water chestnuts) or cooked, best steamed or roasted.  They are high in potassium & iron as well as the carbohydrate inulin, which is hard to digest & can cause discomfort to some people. Store in plastic in the fridge.