Jim loves tomatoes. I don't. Each year we plant tomatoes. Each year
they grow magnificently well with practically no attention. Each year
Jim feasts on fresh tomatoes and exclaims over how wonderful they are.
We also try growing other vegetables. Either they don't grow and get
bug eaten, or they grow and are as good as anything I could get in the
supermarket except the supermarket produce is more convenient and a lot
less trouble.
This year, celeriac. We put 6 seedlings in the ground. The guy at the
nursery was careful to warn us that we were buying celery root, not
celery. At some point in August, I couldn't tell if it was time to
harvest. I dug one up, was disappointed, and tried burying it again.
Yesterday, I had my first try of success. They're the perfect big fist
size. They're tasty. They're better than any I've found in the
supermarket assuming I've been able to find them in the supermarket.
They're cream colored inside, firm, no pithy part in the middle, and
taste oh so wonderful.
I juiced a lemon into a bowl, used the cuisinart to slice them thin,
then put a spoonful of mayonnaise and a spoonful of sour cream on top.
A good stir, a little dill and salt, and I had it. Heaven.
A good friend who gets majorly ill from any dairy product is coming over
tonight. (That includes the things that most lactose intolerent people
can eat, special milk, cheese, goat cheese, and those little pills that
are supposed to help.) I want to show her my remaining celeriacs and am
going back and forth between putting one in a beef stew or baking it
with potatoes. Jim says I should just make the salad again and use all
mayonnaise instead of sour cream, but that doesn't sound appealing to me.
Any best non-dairy celeriac ideas?
--Lia