Four Food Finds: January Part 1
From weird ugly root vegetables to a beautiful glass of wine, we really covered it all in this Four Food Finds with Taste the Local Difference.
Michelle met with CEO Tricia Phelps to learn about celeriac, Double Up Food Bucks, the Northern Michigan Small Farms Conference Trade Show, and Orange Wines at Shady Lane Cellars.
Celeriac is also known as a celery root which may be ugly but is delicious and versatile. It can be cooked or eaten raw in things like soup, mashes, roasts, and salads.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 leeks, cleaned and chopped
- sea salt
- 2 garlic cloves,
- one large celery root (about 3-pounds 1.5kg), peeled and cubed
- 3 cups (750ml) chicken stock
- 3 cups (750ml) water
- 1 to 1 1/2 teaspoons freshly-ground white pepper
- scant 1/8 teaspoon chili powder
- In a large pot, melt the butter with the olive oil.
- Add the leeks and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the pot begins to brown too much on the bottom as they cook, add another pat of butter or pour of olive oil.
- Add the celery root and stock. (Or use all water.) Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, about forty-five minutes.
- Add white pepper and chili powder, then purée using a hand mixer or let the soup cool to room temperature and whiz in a blender until smooth. Taste, and season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with water or stock.
To serve, rewarm the soup in a saucepan and ladle into bowls.
Here is the recipe for the Celery Root & Apple Salad with Hazelnut Vinaigrette:
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 small garlic clove, pressed
- 1/4 cup hazelnut oil plus additional for drizzling (optional)
- 2 tablespoons olive oil
- 1 medium celery root, peeled, cut into matchstick-size strips
- 1 medium fennel bulb, halved lengthwise, thinly sliced
- 1 unpeeled Gala apple, cut into strips
- Parmesan cheese shavings
- Whisk first 5 ingredients in a small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
- Combine celery root, fennel, and apple in a large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.
Next up they chatted about a program called Double Up Food Bucks. This is run by the fair food network in Michigan that allows SNAP recipients to double their money up to 20 dollars a week when they use their benefits at local farmer’s markets. The application just opened for new sites and they are offering all sorts of benefits for their customers. Click here to learn more about the markets and how to apply.
Following this, Tricia Phelps filled us in on everything to know about the Northern Michigan Small Farms Conference Trade Show which is coming up Jan. 24 & 25 at the Grand Traverse Resort. This annual event brings together farmers and gardeners from all across Michigan to connect and learn. There will be local meals all weekend certified by Taste the Local Difference. To learn more about the event and how to sign up, click here.
Last but not least, they chatted about one of our favorite things here on ‘the four’ – wine. Shady Lane Cellars in Traverse City is showcasing their new white wines made like red wines.
They are fermented grape skins that give off an orange or amber color to create their orange wines! Click here to view their catalog.
To learn more about Taste the Local Difference, click here.