When I headed to the office this morning, the sky was full of stars. There was a nice cool breeze but the air was warm; it felt like a shift had happened. The narcissus we planted around the office all seemed to bloom over the weekend. Still, when I walked through the field, looking at the all the plants, it seemed as if they had just awoken. I realized how truly soaked most of them were. And yet, I know that even though the warm spell will end, the days are growing longer, and we have just started the slow march towards spring, and eventually summer.
This week's pick list:
- Brussel sprouts
- Dry Beans
Celery Root Anna, adapted from epicurious.com
- 4 bacon slices (about 1/4 pound), optional
- 1 tablespoon unsalted butter
- a 1 1/2-pound celery root (sometimes called celeriac)
- 6 tablespoons freshly grated Parmesan
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped drained Kalamata or other brine-cured black olives
- Preheat oven to 400° F.
Cook bacon until crisp and crumble. Melt butter and lightly brush over bottom and sides of a well-seasoned cast-iron or non-stick 10-inch skillet.
With a sharp knife peel celery root and, using a mandoline or other manual slicer, cut crosswise into 1/16-inch-thick slices. Arrange 1 slice in center of skillet and arrange one layer of slices around center slice in a concentric circle, overlapping them slightly. Lightly brush layer with some of melted butter (being careful not to move slices) and sprinkle with one third bacon, 1 1/2 tablespoons Parmesan, 3/4 teaspoon thyme, 1 teaspoon olives, and salt and pepper to taste. Repeat procedure twice but reverse direction of slices each time so that layers are even. Add one more layer of celery root. Brush top with any remaining butter and sprinkle with remaining 1 1/2 tablespoons Parmesan and remaining thyme. Cover top of skillet tightly with foil and bake celery root in middle of oven 20 minutes. Remove foil and bake 20 to 25 minutes more, or until celery root is tender and top and edges are golden brown.
Transfer celery root Anna with 2 large spatulas to a cutting board and cut into wedges.