We had a bunch of excellent meals from The Canteen on our last trip to Provincetown. We highly recommend this wonderful spot if you are visiting our special place by the sea.
One of the best pieces of news we heard before arriving in town was that The Canteen was open year-round. They're open for breakfast, lunch, and dinner – and they deliver! "What more could you ask?" you say. "Great food," we say and they deliver on that wish as well.
It was rather cold on our visit, so we really appreciated the rotating list of wonderful soups they offered. The one above is a spring minestrone.
We had to try it, since we had just finished one of our Fresh & Local newspaper columns about minestrone and had ended it with information about a spring version! This one was rich and lovely.
Another favorite was a soup with greens and chicken meatballs.
Of course we had sandwiches too. The Cod Bánh Mì was a big hit with us. Since we were not always on the same eating schedule, they were gracious about preparing a deconstructed version of Ed's favorite pulled pork sandwich that we could reconstruct when he was ready to enjoy it.
There are a few seats out front and a larger seating area in the rear. Like many outside eating places in Provincetown, The Canteen is dog friendly. So if you're day-tripping with a furry pal, grab a seat and send one of your group inside with your order for great food. You'll get a number and the staff will find you when it's ready.
My preview copy of Edible Boston's fall 2016 issue arrived with a copy of the brand new publication from the Edible team, To Market.
I recommend that you pick up both of these great sources of information and intelligent writing on the local food scene.
Publisher Ilene Bezahler explained the scope of her new venture in a press release. "To Market will take a regional approach to local food but with the added impact of tackling policy issues, exploring trends across state lines and how the New England states interact to form a vibrant regional food economy."
One great example in the current issue is the article, Craft Cider Is the Next Craft Beer. Who knew there were 72 cideries in New England? And, as one who does love craft cider, it was a pleasure to learn more about its history and clip the page to keep the list of a few local ciders that I should try.
Ilene indicated that Edible Boston would continue to focus on seasonal, local food but will be able to shift more towards foods grown, prepared, and preserved in Boston area homes.
In the fall issue, Andrea Pyenson's article, Soup course with Governor Michael Dukakis, shows us the food and nurturing side of a man we admire for so many non-food reasons.
Edible Boston is a local business, too.
And they can also use your support. Here's what I always say about that.
How do you support a publisher like Ilene Bezahler and her remarkably talented team?
May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on Facebook, and in general, spread the word about this great asset to our community.
My preview copy of Edible Boston's fall 2016 issue arrived with a copy of the brand new publication from the Edible team, To Market.
I recommend that you pick up both of these great sources of information and intelligent writing on the local food scene.
Publisher Ilene Bezahler explained the scope of her new venture in a press release. "To Market will take a regional approach to local food but with the added impact of tackling policy issues, exploring trends across state lines and how the New England states interact to form a vibrant regional food economy."
One great example in the current issue is the article, Craft Cider Is the Next Craft Beer. Who knew there were 72 cideries in New England? And, as one who does love craft cider, it was a pleasure to learn more about its history and clip the page to keep the list of a few local ciders that I should try.
Ilene indicated that Edible Boston would continue to focus on seasonal, local food but will be able to shift more towards foods grown, prepared, and preserved in Boston area homes.
In the fall issue, Andrea Pyenson's article, Soup course with Governor Michael Dukakis, shows us the food and nurturing side of a man we admire for so many non-food reasons.
Edible Boston is a local business, too.
And they can also use your support. Here's what I always say about that.
How do you support a publisher like Ilene Bezahler and her remarkably talented team?
May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on Facebook, and in general, spread the word about this great asset to our community.
There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable.
Describing the Taste
One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”
Stews, Soups, and Beyond
If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw.
The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.
Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition.
And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper.
Good for You & Fun Too!
A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.
It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.
As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!
Celeriac Tips
When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac.
As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown.
Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable.
Describing the Taste
One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”
Stews, Soups, and Beyond
If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw.
The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.
Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition.
And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper.
Good for You & Fun Too!
A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.
It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.
As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!
Celeriac Tips
When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac.
As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown.
Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable.
Describing the Taste
One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”
Stews, Soups, and Beyond
If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw.
The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.
Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition.
And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper.
Good for You & Fun Too!
A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.
It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.
As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!
Celeriac Tips
When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac.
As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown.
Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
