Celery root, or Celeriac, is the sister of familiar stalk celery and is grown for it’s root bulb.
Fennel bulb may look exotic, but it’s very easy to prepare!
To keep the greens crisp and roots firm, cut the tops off and store them separately.
Bok choy is an Asin cabbage variety. It grows in sandy soil, so you need to make sure to clean any grit from between the leaves. Depending on how you are preparing the bok choy will depend on how you clean it. If you want to cook with individual leaves: chop the bottom of the bok choy head to release all the leaves. Clean leaves under running water until any visible dirt is removed. If you want to half or quarter the bok choy: make your cuts keeping the stem intact. Then rinse in a bowl of cold water, shaking the cabbage around to lose any dirt. Let drain. I like grilling bok choy or sautéed with garlic and oil.
Beet Peel Vinegar: Packed ½ cup beet peels, well scrubbed if raw ¾ cup red wine vinegar Put the peels into a pint jar ,with lid, and pour in the vinegar. Push the peels down so they are submerged, then cover and let marinade for a week before using. Leave the peels in for longer if you’d like. Removed peels and storage in the fridge for months. Beet Peel Vinaigrette: 2 Tablespoons Beet Peel Vinegar 1 teaspoon Dijon mustard ¼ cup olive oil Whisk everything together!
Store corn ears in the coolest part of your fridge. If you’re not going to eat your corn on the cob after a day or two, then cut it off the cob to make it easier to use! Peel back the green husk from each ear, I do this over the kitchen sink. Remove all the corn silk you can…run the ear under cold water and rub any remaining silk off. Drain for a couple minutes. Lay the corn on the cutting board and slice off three or four kernel rows at a time. This is less messy than the traditional upright corn in a bowl method. Rotate the ear till you’ve removed all the kernels. You can freezer these gems for a cold winter’s night. OR store in an airtight container covered with a dampened towel for up to 5 days.