While this winter vegetable may look like a magical mandrake from a Harry Potter film, it carries familiar traits of potatoes and celery. Celeriac’s texture is comparable to that of a potato. However, it low in carbohydrates and can be eaten raw. Served raw, this vegetable is crunchy and presents a mild celery flavor with a hint of parsley. Roasting develops a subtle earthy, sweetness. Celeriac can also be boiled, broiled, steamed, sautéed, deep fried. You will enjoy preparing this vegetable in a variety of ways. 

​Trim any greenery and root ends and store unwashed in a perforated plastic bag in the vegetable crisper. Scrub thoroughly with a stiff bristle brush under cold running water. To peel this root vegetable cut the top and bottom off and set I flat on a cutting board. Peel the hard brown skin and dunk in lemon water immediately to prevent any discoloration from oxidation. 

​To get the most nutritional value out of this vegetable, consume it raw. A single serving of celeriac contains 80% of the Daily Value of vitamin K. Vitamin K is important for blood clotting, heart health and bone health. Additionally, celeriac contains abundant antioxidants, fiber, Vitamin B6, Vitamin C, magnesium, phosphorus, and potassium. Vitamin C is especially important during winter to keep your immune system strong.

More recipes:
Garlic Mashed Celeriac Potatoes
Celeriac Cheddar Soup
Celeriac salad with apple, pine nuts and prosciutto
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Heart of Gold Squash is an early winter squash that is hybrid variety of Sweet Dumpling and Acorn. The skin is cream with green vertical stripes with an acorn shape and a delicately sweet flavor. This squash can be used in recipes that call for acorn squash. 

​Squash is a micronutrient powerhouse. While low in fat and calories they are high in fat-soluble beta carotene, calcium, potassium, folate, magnesium and more. Calcium is crucial for proper heart, bone, muscle and nerve function. Squash is rich in carbohydrates, your body and brain’s preferred source of energy. Folate assists with the conversion of squash’s carbohydrates into energy. There are a dozen carotenoids in winter squash varieties that all present different health benefits. 

This squash can be stored up to 6 months if kept in a cool and dry place. The longer the squash is stored the sweeter it becomes. ​The skin of this squash can be peeled off using a vegetable peeler. Halve and scoop out the seeds, which can be roasted with oil and seasoning for a fiber packed snack.

Ingredients

• ½ a medium squash peeled and deseeded, approximately 1 1/3 cups
• 1 egg yolk
•  1 ¼ cups all purpose flour
• ½ tsp sage (optional), finely chopped
• 2 oz soft goats cheese, crumbled (optional)

Directions

1. Peel and deseed the squash, cut into chunks then steam the squash until tender to knifepoint, around 10 mins or so.
2. Mash the squash, removing any tough bit of the skin you might have missed, and allow to cool.
3. Add the remaining ingredients and mix until combined, mashing the cheese and squash as necessary so you don’t get lumps.
4. Lightly flour a work surface to roll out and rest gnocchi on until you are ready to cook.
5. With floured hands, roll out large spoonfuls of the dough into logs and cut off sections about 1/2-3/4" thick. Roll each chunk into a ball and place onto a floured surface or a plate if chilling to cook later.
6. Bring a shallow, wide pan of water to the boil. Drop a few gnocchi into the boiling water at a time, being careful not to overcrowd the pan and keeping the water boiling.
7. Remove with a slotted spoon once the gnocchi rise to the top. If they don’t rise after a couple minutes or some do but others don’t, nudge them with a spoon as they may have stuck to the bottom.
8. Serve with browned butter, pesto or your choice of sauce and some parmesan on top.
9. Note – you can freeze uncooked gnocchi by laying out on a baking sheet, freezing then transferring to a freezer bag once frozen. Cook from frozen as you would normally, they’ll just take an extra minute to float up.

​Check out these other recipes for even more inspiration:

• Squash Au Gratin with Smoked Ham and Gouda
  
• White Cheddar Mac n’ Cheese Stuffed Squash
  
• Roasted Apple and Acorn Squash Soup
  
• 1-Bowl Acorn Squash Apple Cinnamon Raisin Muffins- Vegan, gluten and refined sugar free

Did you know there are multiple types of broccoli? Oh yes, there’s a whole world of this deep green veggie. Including broccolini, featured in this week's Farm and Family boxes, there are as many as 27 different varieties. These Old World cabbage relatives can be sown in early spring, midsummer, or even late fall.

​It is best to store broccoli, in any of it's forms, in a plastic bag in your refrigerator's vegetable drawer. Remove as much air as possible from the bag. Some varieties will last longer than others. 

​Think broccoli but on thinner, more tender stalks with smaller heads and a sweeter taste. It’s a cross between broccoli and Chinese broccoli. You might also compare its appearance to asparagus. Invented in 1993, broccolini was first grown under the name “Asparation” because of its asparagus-flavor undertones. But then some genius was like “that is a truly horrible name for a vegetable” and decided to market it as “broccolini” in the United States instead. 

Broccolini is basically broccoli’s lazier — and arguably tastier — cousin. Because there’s almost no prep involved, it can be on the table in next to no time. The best way to prepare it is also the simplest: Toss it in a hot pan with olive oil and lots of garlic until it’s vibrantly green and tender. Try this recipe for Easy 10-minute Garlic Broccolini.

​Sprouting broccoli is grown for its long, tender shoots, which are prepared in the same way as asparagus, or used in stir-fries. Serve the florets with leaves and stems attached, as all are quite tender. Also, don’t be surprised when the purple turns to green during cooking!

Cooking Ideas:

• Purple sprouting broccoli, blue cheese and almond salad
• Purple sprouting broccoli, spiced fried eggs and lime yogurt on toast
• Roasted broccoli and feta flatbreads

Broccoli has bigger, rounder florets and heads than broccolini, which is defined by its thinner stems and smaller heads. It is an incredibly nutritious vegetable, full of Vitamin C and other good nutrients. If you find yourself avoiding fresh broccoli because you’re worried it will go bad before you can get to it, steam until bright green and freeze in Ziploc bags for later. Frozen broccoli is great for bulking up a skillet meal, pairing with protein in a stir-fry, or adding to soup in a flash. Did you know you can even roast broccoli straight from the freezer? 

Creative Cooking Ideas

• Did you know you can make pesto out of broccoli, and it’s delicious?
• Are you eating the best part of the broccoli?
• Use broccoli as breadcrumbs.
• If you accidentally overcook your broccoli, don’t stop: Keep going!

Also known as Roman cauliflower, Romanesco broccoli has a gorgeous texture like sea coral. It’s no surprise that this kind has an equally interesting flavor, best described as “nutty.” What a conversation piece for both the veggie garden and the dinner table! 

Like broccoli, Romanesco can be eaten raw, but also holds up well under various cooking methods like stir frying or roasting in an oven. As the florets heat up, they can become surprisingly sweet, making Romanesco a perfect addition to curries and other spicy dishes. Romanesco also goes very well with pasta. Keep it simple with a hard, aged cheese and olive oil.