Adam and I have been members of the Vermont Valley farm, an organic CSA in Blue Mound for the past 2 years, but this is the first year we decided to buy a storage share. This consists of 2 deliveries, one in November and one in December, of 80 lbs each. Included in the share are pumpkins, winter squash, turnips, rutabagas, carrots, potatoes, leeks, brussel sprouts, radishes, daikon radish, beets, and 12 celeriac roots. Now I'm pretty open to eating any vegetable and I love to be creative in how we use them. I pride myself in my ability to open the refrigerator and create dinner from what I find. However, I am having a hard time bringing myself to attempt to cook the celeriac. According to the helpful sheet that comes along with each share, celeriac is an "essential winter vegetable," but the one time we tried it last year, it made the whole soup taste very strongly of celery (one of our least favorite vegetables) and I can't get over that mental block. I put up a post at work and managed to get rid of 4, but there are many more waiting in our fridge for some creative (and merciful) friends to come over and take them! Help!
You can see that it was a good year for potatoes (the whole right side of the lower shelf) and carrots (the whole right drawer). Yes, you can indeed keep potatoes in the fridge. In fact, they seem to keep better there than in our "cellar" in the basement.
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