Celeriac slaw with apples, herbs, and horseradish

I know “slaw” probably makes you think of summer, but this one is firmly rooted in fall. Celeriac (or, celery root) tastes like a celery-scented potato. Unlike a potato, it is fine to eat raw. It makes an excellent pair with autumn apples – the crisper and tarter, the better. Tossed in a bright dressing with lemon, mustard, horseradish, and yogurt (for creamy contrast), it would be excellent alongside a pork chop .

My Potter Hill CSA share share was celeriac, perpetual spinach, onions, potatoes, green peppers, spicy lettuce, purple turnips, and a handful of spicy peppers. This week has been a little lighter on cooking and heavier on aspiration from extra leftovers and lots of dinner work events. When I brought my share home I made a quick stir fry with some leftover eggplant, plus the perpetual spinach, turnip greens, and green peppers (using this sauce). I’m contemplating trying a fermented hot sauce with the medley of spicy peppers. I’m going to wait on cooking the potatoes since they will last a few weeks, but I am still dreaming about this harissa chicken with leeks and potatoes I made a few weeks ago (make it!!!!). I really only want to eat one green salad this time of year, which is spicy greens with a Dijon vinaigrette (like this one), toasted nuts, apples, and dried cranberries (autumnal AF). If you are looking for a festive meal for Halloween, I highly recommend these black and orange burrito bowls (or you could have the same fillings in tacos!).

Celeriac slaw with apples, herbs, and horseradish

Celeriac is pretty knotty, so I find it is easier to peel it with a knife than a vegetable  peeler. Slice off the stems if they’re still attached and some of the remaining roots on the bottom. Then use your chef’s knife (or a paring knife) to remove the outer 1/4 inch.

Adapted from Happyolks

• 4 tablespoons of lemon juice, divided
• 2 tablespoons Dijon mustard
• 1 teaspoon honey
• 3 tablespoons extra virgin olive oil
• 4 tablespoons Greek yogurt
• 2 heaping teaspoons prepared horseradish (if you have fresh definitely use that, but start with 1 teaspoon)
• 1/2 teaspoon salt
• 1/2 teaspoon(ish) fresh ground pepper
• 2 celeriac (aka celery root), peeled
• 2 apples (no need to peel)
• 1 cup parsley leaves, roughly chopped

In a large bowl whisk together 3 tablespoons of lemon juice, Dijon, honey, extra virgin olive oil, Greek yogurt, horseradish, salt, and pepper.

Thinly slice the celeriac and apple into planks about 1/8″ thick, and then slice into matchsticks of the same thickness (alternatively, you can use a mandolin). In a small bowl toss the sliced apples with the remaining tablespoon of lemon juice.

Add the sliced celeriac, apples, and parsley to the bowl and toss to combine with the dressing. Salad is best immediately, but will last for a couple days (the apple just won’t be as crisp).

Roasted Eggplant and Tomato Soup

I have a certain affinity for unappetizing foods. Foods that look terrible no matter what, but taste so good. Poutine. Beans and rice. Baba ghanoush. This soup certainly fits into that category. It is completely brown. Not the rich, glistening brown of a crispy French fry, but the flat brown of a pureed soup. But (but!) it is worth making.

It starts with summer vegetables you know would taste so good roasted, but in August you can’t bring yourself to turn on the oven. While August may be their peak season, tomatoes and eggplant are usually hanging around until the first frost. Which is a point you welcome turning on the oven, and can take those vegetables that are no longer quite at their peak and concentrate their flavor.

You halve them, along with an onion and a few garlic cloves, and stick them in the oven for 45 minutes to get a little bit caramelized. Then you simmer them with some stock for another 45 minutes and puree. What you have is warm and comforting, but not a heavy soup. It is a fall soup made with summer ingredients, or a perfect soup for the transition of seasons. It’s not pretty, but we all have our days.

Besides the eggplant, tomato, and onions I used for this recipe, the rest of my Potter Hill CSA share this week was celeriac, spicy lettuce mix, chard, mustard greens, Tokyo bekana, parsley, and a jalapeño. Alongside this soup, we had a salad of spicy greens dressed with extra virgin olive oil, lemon juice, salt, and pepper. I’m going to use basically all of the greens in the Olive Oil-Braised Chickpeas with Swiss Chard and Cumin from Dinner: Changing the Game. I haven’t decided how to use the celeriac and parsley yet, but I’ve made this slaw in the past and loved it. If you can’t decide how to use a jalapeño, you could always slice it and throw it into the jar of pickles you’ve already made, or use it to flavor a jar of pickles of another vegetable (spicy pickles carrots!!!).

Roasted Eggplant and Tomato Soup

Adapted from Smitten Kitchen

• 3 medium tomatoes, halved
• 1 large eggplant (about 1 1/2  pounds), halved lengthwise
• 1 small onion, halved
• 6 large garlic cloves (do not peel)
• 1 tablespoons olive oil
• 4 cups chicken or vegetable stock
• 1 teaspoon salt
• Fresh ground pepper

Preheat the oven to 400F. Place tomatoes, eggplant, onion, and garlic cloves on baking sheet and drizzle with oil. Roast for 20 minutes, then check to make sure everything is doing okay (especially the garlic cloves). Rotate the pan and return to the oven for 25 more minutes. All of the vegetables should be soft and slightly charred.

Let cool slightly and remove the skin/peel from the eggplant, onion, and garlic. Add all to the pot along with the tomatoes, broth, salt, and garlic. Bring to a boil, reduce to a simmer, and cook with the lid on for 45 minutes. Using a stick blender puree the soup (or, you can blend in batches in a food processor or blender). Taste for seasoning and serve with crusty bread and a drizzle of extra virgin olive oil.