Alright, Field Gooders, let’s talk peeling. Should you do it? Only if you have to! Scrub everything you can (potatoes, parsnips, carrots, turnips, etc.) and keep the skin on to make sure you’re getting all that good fiber and nutrients. Peels also often add to the flavor and texture of the crop!
We do recommend peeling or using a paring knife on vegetables such as celeriac, winter squashes, celery root, and others that have tough skin, though. Additionally, if you want the creamiest possible potatoes, or the steamiest of carrots, peeling may prove necessary.
This Week’s Field Goods Favorite
A starchy, versatile root vegetable with a more mild taste than celery. NPR calls it “the vegetable world’s ugly duckling”, but we like to think its looks add to its charm… Barber’s Farm
Storage: 1 month in the fridge.
Celeriac french fries: cut into short stalks, boil for two minutes, then cover with a mix of salt & pepper, garlic, and rosemary. Bake at about 375 degrees for 45 minutes or until golden brown.
Parsnip and Celeriac Bake
Pepper and Honey-Roasted Roots
Celery Root and Parsnip Puree