Culinary Adventures with Camilla

As we go through the CSA season, I figured I'd spotlight something from the box...and I'll provide a recipe for what I did with it. When Pia picked up our CSA boxes from High Ground Organics   last Thursday, she dropped mine off in the office. "Don't show that to Brian," she warned, gesturing at the celery root. She didn't knowing that her veg-shy husband was tucked away in his office...within earshot. Don't show me what?  he demanded, peeking over the wall. She left and I spun the bag to show the innocuous strawberries and lettuce. "What?" I said. What are you not supposed to show me\? "Nothing," I lied. No! I saw that thing. The brain! What is that? "It's just celery root. Now go back to work, nosy! You won't even recognize it when she cooks it." He shook his head and sat back down. Meet Celery Root - also known as celeriac. It's one of the least photogenic root veggies. E...

Petit Piton refers to two different things on Saint Lucia: a mountain and a national dish. I don't quite get the connection, but I'm going with it. Petit Piton is one of two mountains overlooking Soufrière Bay in southwestern Saint Lucia. It lies towards the middle of the bay, south of Soufrière, north of the larger mountain Gros Piton in the Piton Mitan Ridge. Petit Piton measures 2461 ft tall while Gros Piton is larger by about 150 ft. As for the national dish...it's basically a stir-fry with some herbs and brightened by a squeeze of citrus before serving. The recipes I found specified "meat, potatoes, and mixed vegetables." I used what I had - carrots, green beans, asparagus, and cabbage. 1 lb ground meat (I used ground turkey) 1 onion, peeled and diced 2 T butter splash of olive oil 2 carrots, chopped 2 C asparagus, chopped 1 C green beans, chopped 1/2 C shredded green cabbage 4 potatoes, diced 1/2 C freshly chopped parsley 1 T marjo...

2 C shredded purple cabbage 1 onion, trimmed and thinly sliced 1/2 C mayonnaise 1/4 C pear vinegar 1 T maple syrup freshly ground sea salt freshly ground pepper 1/2 t celery seeds Caramelize the onion in a pat of butter, cooking until translucent with caramel-colored edges. In a large mixing bowl, place the cabbage. In a smaller mixing bowl, whisk the remaining ingredients together to form a smooth dressing. Toss the dressing into the salad. Chill for at least 30 minutes before serving.