This year we are transitioning our Harvest of the Month program to have a seasonal focus, rather than monthly — giving food service providers more flexibility in sourcing Rhode-Island-grown fruits and veggies in their cafeterias. Let’s celebrate winter’s harvest!
Winter’s coming and bringing comforting flavors along with it! In Rhode Island, winter is the time of hearty root vegetables that keep us warm and satisfied. Think beets, potatoes, carrots, parsnips, celeriac, and kohlrabi. It’s also pumpkin and squash season. A feast for the eyes and our plates, acorn, delicata, butternuts, hubbards, kabochas, and more are at the ready! We also have flowers such as broccoli and cauliflower just waiting to be cooked and spiced. Onions, garlic, and leeks are ready to season our dishes and let’s not forgot year-round favorites like kale, collards, apples, herbs, mushrooms, honey, and maple syrup available fresh or from storage in winter and all seasons!
Apple Celeriac Slaw
Fruit, Red-Orange Vegetable and Other Vegetable Requirements
50 servings (1/2 cup)
5 lbs 4 oz apples
3 lbs 8 oz celeriac (celery root)
2 lbs carrots
1 qt mayonnaise
1 gal. water
1 1/2 c. rice vinegar
1 c. lemon juice
1 c. sugar
salt and pepper to taste
- Combine water and lemon juice in a large bowl.
- Core apples and shred in food processor or by hand. Transfer to the lemon water.
- Trim and peel celeriac; shred in food processor or by hand. Transfer to the lemon water.
- Trim, peel, and shred carrots in food processor or by hand.
- Whisk mayonnaise, vinegar, sugar, salt and pepper in a large bowl.
- Drain the apples and celeriac. Squeeze out as much of the lemon water as possible and add to the dressing along with the carrots. Mix until everything is well combined. Chill before serving.
- You can use apple cider vinegar in place of the rice vinegar — use an equal amount and increase the sugar to 1 1/2 c.
- Refrigerate the dressing for up to 2 days in advance. Refrigerate the dressed slaw for up to 1 day.