Posted on February 20, 2013 by Rose Marie
Celeriac Salad is one of our winter favorites. A little unusual, easy to prepare, and keeps for three to four days. Serve as a salad or add to sandwiches.
February through mid-March is the time to start your celeriac transplants, they will seem slow to start but become quite robust. They’ll store through winter and an average root weighs up to a pound or more. Transplant to a sunny spot and you can keep in the ground unless a hard freeze is anticipated. These root cellar beautifully or store in damp sawdust. An unusual factoid is roots are probably the original jack-o-lanterns and were carved into fearsome faces.
Celeriac shredded 1 pound to 1.25
Carrots, 3 peeled
Cilantro ½ cup chopped and not packed
Garlic 2 gloves minced or pressed
Lemon juice ¼ cup
Olive oil 3 T
Sour cream 1T
Mayonnaise 2T, lowfat ok
Salt & pepper to taste
Peel the celeriac, cut into chunks and shred in a food processor. I always exert a little pressure for a thicker shred. Cut carrots into chunks and shred. Rinse cilantro and set aside. Mix garlic with following ingredients for dressing. Mix vegetables and dressing until well combined and then add cilantro. Adjust seasoning with salt and pepper and I hope you will enjoy.
Filed under: Celeriac, Food, Recipes, salad, Uncategorized | Leave a comment »
Posted on February 14, 2013 by Rose Marie
Peas, flat, round, long and short, crisp or tender, these are one of the first vegetables to plant in spring. In many parts of the country Valentine’s Day is traditional for pea planting. I look around and it’s a pretty day this year with soil temperatures up to 40 degrees, suitable for pea planting. When I head home today the peas are going in the ground. Here are my favorites and why…what do you do with peas, eat them of course and toss polyspun row cover over the young sprouts if birds in your neighborhood think the young shoots are nesting material. The row cover also gives a temperature boost for faster growth. Plant seeds no deeper than 1”. I make a little furrow and cover with ½” of soil and once they’re up add more, so roots are protected from heat later in the season. I also use legume inoculant so there’s no need to need to add nitrogen since this organically approved product helps legume plants utilize atmospheric nitrogen for growth. All four varieties I’ve listed can be planted for spring and again in mid-July for a fall crop. These are all results of the Oregon State University Horticulture Dept. vegetable breeding program. Multiple disease resistant including enation virus and powdery mildew.
Cascadia Snap Pea: A tall bush type, more productive and sweeter than other bush snaps we’ve grown. Let tender pods fatten up for maximum flavor.
Oregon Sugar Pod II: The most widely grown Sugar Pod in the world. Perfect for Asian stir-fries and you’ve undoubtedly eaten this delicacy in many a Chinese restaurant.
Oregon Giant Sugar Pod: Pease are about 50% larger than OS Pod II and a touch sweeter. It’s a great home garden variety because it takes fewer for a meal and most home cooks like the larger size but little used commercially.
Oregon Trail Pea: This all-purpose shelling pea is twin podded and there’s nothing homier than shelling a mess of peas with a class of iced tea beside you.
We’ll share some pea recipes later in the season…but planting as early as possible is the essential first step. And, these all grow well in containers as Maggie and I discussed in McGee & Stuckey’s Bountiful Container.
Filed under: Easy Gardening Tips, garden, Gardening, Uncategorized, vegetable gardening | Leave a comment »