Celery Root, Carrot & Apple Slaw

This crisp slaw is light and refreshing, packed with fresh parsley, pine nuts and a touch of cheese.

1 medium celery root, peeled, quartered and julienned
2-3 carrots, peeled and julienned
2 apples, quartered, cored and julienned
1 ½ cups fresh flat-leaf parsley leaves, loosely packed
½ cup shaved Pecorino, Parmesan or Manchego cheese
½ cup olive oil, plus more for drizzling
¼ cup pine nuts, lightly toasted
2 teaspoon apple cider vinegar
Sea salt and fresh ground black pepper

1. Add the celery root, carrots, apple, and parsley to a large bowl. Sprinkle 1 teaspoon salt into the bowl and toss.

2. Then, add most of the cheese, the oil, nuts, vinegar, and several grinds of pepper. Gently toss to combine well. Season to taste with salt and vinegar. Serve right away drizzled with more oil, sprinkled with additional pepper, and topped with the remaining cheese.

Home for the Holidays Recipes

‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lending a helping hand with any soirée you have planned with a bevy of housemade accoutrements ranging from buttery galette dough and Chanterelle duxelles to chicken liver pâté and both candied cranberries and sweet-tart cranberry syrup. Also included in this holiday lineup: Smoked blue cheese, pear vinaigrette and such produce as celery root, Tokyo turnips and fennel. Happy holidays from our family to yours!

Here are some recipe ideas for the week:

Apple-Pear Galette with Smokey Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!

Smokey Blue Cheese-Stuffed Pears over Arugula Greens
Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.

Celery Root & Potato Purée
This beautiful side dish is a delightful spin on traditional mashed potatoes.

Sautéed Turnips with Garlic & Greens
Tossed with flavorful garlic, these turnips are incredibly tender thanks to a quick simmer in chicken stock.

Cauliflower Mimosa
Simmered in a combination water and milk bath, this cauliflower dish from Pierre Franey’s Cooking in America is meltingly smooth and incredibly satisfying.

Baked Lady Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.

Apple Galette with Candied Cranberries
This country-style tart is also topped with a drizzle of our housemade cranberry syrup.

Celery Root & Potato Purée

This beautiful side dish is a delightful spin on traditional mashed potatoes.

1-2 celery roots, trimmed, peeled and cut into 1-inch cubes
1-1½ pounds fingerling potatoes, peeled and cut into ¾-inch cubes
2 cups chicken broth or water
2 cups whole milk
3 garlic cloves, peeled
3 thyme sprigs
1 bay leaf
4 tablespoons unsalted butter, at room temperature
Sea salt and fresh ground pepper

1. Combine first 7 ingredients in heavy large pot. Add enough water to cover. Sprinkle with salt. Bring to boil, reduce heat to medium, and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes.

2. Drain; return to pot. Discard thyme sprigs and bay leaf. Stir over medium heat to dry vegetables. Using potato masher, mash the vegetables until coarsely pureed and then add in the butter. Season with salt and pepper and serve warm.

Beer, Brats & Cheese Recipes


Hearty and heartening, the combination of beer, brats and cheese is a hard one to beat at the end of a long day. Coupled with an array of fresh produce ranging from colorful beets and green cabbage to Yukon Gold potatoes and kale, this week’s lineup features such favorites as sauerkraut, pumpernickel bread and a smoky-sweet BBQ mustard to pair with this very-satisfying trio: Locally-crafted cheddar and Stout bratwurst, Pike Brewing Company’s Extra Stout Ale and our own housemade fresh Cheddar cheese curds. Enjoy!

Here are a few recipe ideas for the week:

Roasted Cipollini Onions
These tender little onions are fabulous served atop bratwurst.

Beer-Braised Cabbage & Celery Root
This flavorful recipe from Emeril Lagasse gets an extra kick from a sauté in dark beer.

Potato Gratin with Cheddar Cheese Curds
Dotted with fresh cheese curds, this decadent gratin makes for an excellent side dish to this week’s bratwurst.

Mashed Turnips & Potatoes
This delicious side dish boasts a beautiful golden color thanks to the combination of Gilfeather turnips and Yukon Gold potatoes.

Apple Crisp
A quick and easy dessert using fresh apples: Simply toss with cornstarch and sugar, then sprinkle with the topping from this week’s box.

this week's recipes
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