Even though the frost can cause damage on the farm, I still enjoy waking up to see everything glistening white as if it snowed. By midday the sun is shining and it is hard to believe everything was frozen that morning. Even though the days are short, you can still feel the power of the sun. The plants seem to perk up when the sun is out, especially after a frost. When it is cloudy, the growth seems to stand still. The moon has been lighting up the night sky and lingering in the mornings for a magical moonset and sunrise combination.
Pick List:
- Winter squash
- Radish
- Lettuce
- Pac Choy
- Frisee
- Beets
- Turnips
- Radicchio
- Potatoes
- Celeriac
- Kale
- Chard
- Collards
- Carrots
- Parsley
Gratin of Celery Root, adapted from nytimes.com
- 2 medium celery roots (about 2 1/4 pounds)
- 1 cup broth
- 1 cup milk
- 1 cup water
- 1/2 teaspoon each chopped rosemary and thyme About 1 teaspoon coarse salt
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- ½ teaspoon freshly grated nutmeg
- ⅔ cup finely shredded cheese
Trim and peel celery root. Cut in three-fourth-inch cubes, placing them in a bowl of water as you proceed.
Combine in saucepan with broth, milk, water, herbs and one teaspoon salt; liquid should not quite cover. Gently simmer, covered, until barely tender -- about 10 minutes.
With a slotted spoon transfer cubes to buttered shallow baking dish of one-and-a-half quart capacity. Strain and reserve liquid. Heat butter in rinsed-out saucepan. Add flour; stir on low heat until golden. Add one-and-a-half cups cooking liquid. Whisk over moderate heat until liquid boils.
Sprinkle nutmeg on celery root. Season sauce with salt and pepper to taste; pour over cubes. Sprinkle cheese to cover evenly. Bake in center of preheated 350-degree oven for about 35 minutes, until lightly browned and bubbly.
