Sweetcorn makes another appearance this week; It’s still quite cheap and abundant but unlikely to stay around for long now. The spinach is local as are the salad onions in the larger boxes, the broccoli in the no-potatoes boxes and the ‘Marfona’ potatoes. This is a popular baker and it boils well too. Each year we eat more and more celeriac and it’s a welcome addition to our winter boxes when we start to rely more heavily on stored roots. On the continent it’s mainly used in salads, grated or cut into strips and mixed with mayonnaise or lemony vinaigrette, but it’s really much more versatile. Curried parsnip soup is a classic, and the following recipe uses the same approach on celeriac.
Curried Celeriac and Spinach Soup
1 medium celeriac, peeled and diced
300g spinach removed from tough stalks and finely shredded
1 large potato peeled and diced
1 onion chopped
2 cloves garlic finely chopped
a 2.5 cm cube of root ginger grated
1 green chilli deseeded and chopped
1 tbsp vegetable oil
½ tsp of ground turmeric
¼ tsp ground ginger
½ tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 litre of vegetable stock
Heat the oil and butter in a large saucepan and gently fry the onion for 10 minutes, stirring occasionally.
Add the garlic, fresh ginger and chilli and cook for 2 minutes, then add the spices, potato and celeriac.
Stir for a couple of minutes to coat the vegetables with the spices, then pour in the stock, bring to the boil and simmer for 25 minutes.
Add the spinach, stir, and leave to cool for a minute before blending.
This week’s English apples are Egremont Russet and Red Pippin. The orangey things are Minneolas. They’re shipped from Peru, but in a week or two the European winter citrus season will start.