Celeriac - Also known as Knob Celery or Celery Root. Great in soups or eaten raw. Has a strong flavor. Epicurious has lots of celeriac recipes.
Chanterelles - 3/4 lb of yellow & white, wild crafted near our farm by Wes.
Whole Grain Polenta - We like to use 3 cups of stock to 1 cup of polenta. You can also use milk or water.
Bring your liquid to a boil, then whisk in polenta and turn heat to low. Stir often and after 10 minutes, you might want to add a little more liquid depending on how thick you like your polenta.
Ready in 20-25 minutes. Add butter and salt to taste. We don't like to overcook ours.
Top with Chanterelles cooked with garlic and butter.
Garlic - Soft and Hard Neck.
Marvel of Venice Wax Bean - 3/4 lb
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