Roots

  • Celeriac

    ~ $3.00 / each Approx. 1.00 lbs

    Celeriac is a root vegetable with a mild celery flavor.  Great in soups and stews, mashed with potatoes, or shredded to make a slaw.

  • Light-skinned, yellow-fleshed all-purpose potatoes.  Similar to Yukon Gold, but bred at Cornell University to grow well in New England.  These have proven themselves to be productive and disease-resistant, even in our wet, heavy soil.  This is important, because it’s tricky to grow good organic potatoes.

    And, of course, they are delicious!  Good for roasting, frying, and mashing.  Good keepers once the skins are fully cured later in the season.

  • A crowd favorite, our bunches of mixed-color carrots are made with all heirloom varieties.  Each variety has a subtly different flavor.  Great for grilling and roasting.  Grate raw to add some color into any salad or slaw.  For snacking, I recommend the all-orange Chantenay bunches.

  • Potatoes, fingerlings

    $4.00 / lb In stock

    Mixed heirloom fingerling potatoes.  Varieties available each week may include pink skin/white flesh, blue skin/blue flesh, yellow skin/yellow flesh.  All are great for roasting.  The blue variety makes some very impressive-looking oven fries. Note: Blue are done for the season.

    Wash, do not peel.  Cut in halves or quarters, lay out on heavily greased sheet pan.  Salt liberally, add herbs of your choice.  Place in hot oven (450F) covered for 30 min.  Uncover and continue roasting until golden brown.