Celeriac, from field to soup pot in 2 hours. There was just something about the way the light was hitting it…

Celeriac, still standing. Things are really winding down now for the season. It is October 21, 2012.

Proud Celeriac

Celeriac is a root vegetable.

The tops are good for use in soup stock. The root is peeled and used wherever you might like celery flavour.

It is a winter staple for our family. I use celeriac,  carrots, onions, garlic and whatever greens I can get my hands on in almost everything I cook during the winter months.

Tonight’s supper harvest.

From left to right: leek, celeriac, fennel, broccoli,beets, daikon radish, red meat radish, red russian kale and a handful of parsley…better get cooking!!

Harvesting food for supper is a very satisfying thing to do.

Mae comes for a walk…she’s a sweetie.

Peel the celery root.

The girls have prepared sunflower seeds for roasting while I get the fish chowder going.

Grate your celery root…use the tops for soup stock

Veggies prepped for fish chowder.

In order from the left are yukon gold potatoes, celery root grated, leek, chopped parsley and onion, grated carrots, red russian kale…all going into the fish chowder.

First I saute all the vegetables, except the greens, in butter. Add some salt and pepper, ground cumin and coriander seeds if you like those flavours. This would be the time to add bouillon if you like, organic chicken or vegetable will do.

I add the greens once the other vegetables are tender, and flavours are mingling. This keeps the kale and parsley from over cooking and losing nutritional value. By cooking it minimally, it’s fresh green vibrancy is maintained. Saute lightly until greens are showing signs of tenderness.

Next step: I cover the vegetables with water and let it simmer until all is nice and tender and flavours mingling…but not overcooked…simpler the better with fish, I think.

Next I add chopped haddock and whatever other seafood I might be in the mood for and let it simmer gently in the veggie rich stock until fish is lightly cooked…5 minutes.

Lily adds about a cup or so of milk from East Coast Organics!!! Yay! local and organic dairy!

This is just enough to give broth a milkiness

Round the flavours out with a dash or two of Tamari and a bit more pepper if you like…let sit for a bit.

Served with a loaf of La Vendeene bread…Norbert and the girls gobbled it up!

Simply nutritious and delicious.