This week most of you will get a big, oval, yellow spaghetti squash. Like the Delicatas last week, these will benefit greatly from a week or more of rest upon the countertop, or table. We still have not had a frost, which sweetens the squashes, but we decided to get on with harvesting and distributing them to all of you. The curing time you give your squash will improve it’s flavor. Spaghetti squash is wonderful cut in half, baked for 45 minutes and served with butter and parmesan cheese, or even marinara. When baked properly, not over cooked, the flesh pulls out just like spaghetti noodles. However, I am sad to report, not everyone will share this delight because we didn’t find quite 100 of them to go around. Some of you will get some other equally delightful winter squash type thing. All of the winter squashes make good soups and pies.

Celeriac, also known as celery root, has an obvious but unusual kinship to the common celery. It’s stalks and foliage are similar to those of celery and are edible. However, the celeriac is cultivated for its edible bulbous root crown. Celeriac’s growing season is very long and and is not locally available until early fall, but it can be enjoyed all winter long with proper storage.

Celeriac is very popular in Europe, particularly in Germany and France where our commonly known stalk celery is rarely used. Actually, celeriac was not uncommon in American cooking back in the 1800’s. An excellent storage crop, celeriac was a good choice for the home garden and root cellar. However, as long term storage became less important and eye appeal mattered more to the American consumer, celeriac fell out of favor and use. Though making a strong comeback, celeriac is still largely unknown here in the U.S.

Do not be put off by the celery root’s rough exterior. Inside, a surprisingly delicious and versatile vegetable waits to be added to your culinary repertoire. Its excellent storage capability is coming back into style as many of us shift our diets to local and seasonal produce. Celeriac has an excellent crisp texture raw or cooked, and super concentrated celery flavor enhancing its usefulness as both vegetable and seasoning. Celeriac is high in carbohydrates, vitamin C, phosphorus, and potassium.
Slice off stalks at the root crown. Use stalks and leaves instead of common celery in soups, casseroles, stir fry. Celeriac may be dried and used as a seasoning.

Soak the root in warm water to loosen dirt in the crevices, then scrub thoroughly with a stiff vegetable brush. If exterior is too tough, peel with a sharp knife.

Parboil peeled celeriac whole for 20-30 minutes, half inch to quarter inch slices for 5-8 minutes.

Bake celeriac in its skin at 350 degrees for one hour. Peel and prepare as needed.

Raw celeriac is excellent. Try celeriac sticks tossed in your favorite creamy dressing, or use it for dipping. Grate it raw into a tossed green salad or a vegetable root salad.

Try celeriac in hardy winter soups and stews, or puree for a flavorful creamy soup base.

Boil and mash with potatoes. Enjoy its full flavor simply topped with butter.