How about them apples?

This week’s apple is the Pink Lady; isn’t she beautiful?  Dainty in size, dappled like a pony, with a snapping, tart flavor which I prefer in an apple.  Sorry Black Arkansas, on reflection you’re just too bland for my tastes, perhaps in a pie, or cobbler, or sauce you would blossom.  But we’ll always have…

Geez, this is why they call it cabin fever!  Sunday we got out in the now balmy 50 degree weather and visited the Ballard Farmer’s Market.  I was on a mission to finally connect with Janna and Joe of Secret Stash Sea Salt which I blogged about in December. I knew they would have their booth at this very funky, lively and interesting year ’round market.

In a complete aside, for those of us who grew up in the Seattle area I don’t think we’ll ever get over how HIP Ballard has become!  All lofts, clubs, chic clothing boutiques, spas, artists co-ops and so much delicious food.  But really, Ballard?!?  Now I know anything is possible.

Anyway, the Ballard Farmer’s Market is a gem among the many Seattle farmer’s markets with lots of vendors selling ready-to-eat meals.  We had a delicious spinach, ham and cheese buckweat crepe from Anita’s and an amazing Caveman Bar composed of peanuts, brown rice syrup and sea salt (It tasted like a Payday candy bar – I’m sorry, but to me that’s a good thing!)

But the highlight of the day was sampling our way through the many flavors of Secret Stash Sea Salt.  Janna poured a little olive oil on a paper plate and then sprinkled a selection of salts around the edge.  We dipped cubes of a plain baguette into the various samples and… well, you’re just going to have to taste for yourself.  This is no Lawry’s seasoning salt but concentrated clean flavors and spices blended with flaky salt.  We came home with Almond Cardamon and Apple 5 Spice.  Joe was sprinkling the Apple 5 spice on freshly cut apple slices for sampling.  The sweet, salty, crunchy, flaky combo was heaven.  We were so glad we had our Pink Ladies!

From a stalwart vegetable vendor hawking his winter crops we bought a gnarly, rooty, definitely not attractive, dirty white bulb to try.  Celeriac, or celery root will never win any beauty contests but it’s clean, very mild celery flavor and crunchy texture made up into a delicious salad for dinner that night to accompany our shrimp etoufee.  yum.  I’ll have to try the traditional potato and celeriac puree as well; but frankly, how can you improve on mashed potatoes!

Visit a farmer’s market – it will make you want to eat your winter veggies!

Celeriac and Apple Remoulade

• 1 medium celery root, peeled and cut into a fine julienne
• 2 tablespoons freshly squeezed lemon juice
• 1 Pink Lady apple (or whoever is the current “apple of your eye”), also cut into a fine julienne
• 3 tablespoons mayo
• 1 tablespoon dijon mustard
• salt & pepper

In a medium bowl combine celery root and apple julienne with lemon juice and blend thoroughly to prevent browning.  In a small bowl stir mayo and mustard to combine.  Gently fold this mixture with the celery root and apple to mix.  Taste for balance, adding more lemon juice or salt and pepper to finish.  Salad may be prepared and chilled for up to an hour before serving.