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.

Beer-Braised Cabbage & Celery Root

This flavorful recipe from Emeril Lagasse gets an extra kick from a sauté in dark beer.

½ pound bacon*, chopped
1 cup chopped yellow onion
1 teaspoon minced garlic
2½ cups chopped cabbage
1½ cups chicken stock
Heaping ½ cup celery root, peeled and thinly-sliced
1¼ cups dark beer, such as Stout
Sea salt and fresh ground pepper

1. In a large, heavy sauté pan, cook the bacon over medium-high heat until golden and the fat is rendered. Add the onions and sauté, stirring, for 3 minutes, then add the garlic and cook until fragrant, about 30 seconds.

2. Add the cabbage, salt and pepper, and cook, stirring, until cabbage begins to soften. Add the chicken stock and beer, and sauté, stirring occasionally, for 12 minutes, or until liquid has mostly been absorbed. Lastly, add the celery root and cook, stirring, until it is tender. Remove from heat and serve.

*As a substitute for the bacon, sauté the onions and other vegetables in 2 tablespoons butter.

Valentine’s Day Romance Recipes


Bask in your love this Valentine’s Day with a leisurely, multi-course dinner fit for two. Linger over rich Tomme cheese complemented by spicy pear chutney, chicken liver mousse and rustic Italian bread, then move on to a decadent pasta entrée kissed with our housemade white truffle butter. Also included in this week’s box: A full-bodied red wine, sautéed baby carrots with chive butter and parsley, plus dark chocolate-cherry shortbread dough for that sweet final bite.

Here are a few recipe ideas for the week:

Celery Root & Potato Purée
This beautiful side dish from Bon Appetit is finished with crispy Jerusalem artichokes for extra crunch.

Rainbow Chard with Meyer Lemon Citronette
As seen on the cover of this month’s Martha Stewart Living, this zesty dressing enlivens colorful Swiss chard stems.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.

Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.


this week's recipes
the italian spring

farm & garden notes
hi, april

workshops & events
new classes!