• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

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  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

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  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

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Celeriac and Apple Salad with Tarragon and Roasted Walnuts

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Celeriac and Apple Salad with Tarragon and Roasted Walnuts

This recipe is from Farmer John’s Cookbook: The Real Dirt on Vegetables –Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, 2006). The book is an excellent source for recipes and ideas for using vegetables of all kinds.

Ingredients

  • 4 cups water
  • juice of 1 lemon (about 3 Tbs.)
  • 2 tart apples, peeled, cored, and sliced into 1/4 inch strips
  • 1 large celeriac, peeled, and cut into matchstick-sized strips
  • ½ cup chopped walnuts
  • 1 ½ Tbs. apple cider vinegar
  • 2–3 Tbs. mayonnaise
  • 2–3 Tbs. plain yogurt
  • 2 tsp. prepared Dijon mustard
  • 1 ½ Tbs. fresh tarragon, chopped; or 1 tsp. dried tarragon
  • ½ tsp. freshly ground black pepper
  • salt

Directions

Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this will keep both the apple and celeriac from turning brown). Toast walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes. Let cool. Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss. Combine the mayonnaise, yogurt, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving. Angelic Organics recommends 2 to 3 hours as even better.

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