I've never grown, cooked, or even eaten celeriac - but I'm willing to give it a go as its reputation precedes itself. It is the quintessential ugly veggie: lumpy and brown like an overgrown wart - but upon browsing recipes, see it is very versatile and lends itself to a multitude of potential good eats. You can steam, bake, boil, puree or stir-fry it — the possibilities are endless! You may also opt to store the root in a cool and dry area of your home and on the Coast, according to https://www.westcoastseeds.com/how-to-grow-guides/grow-celery-celeriac/ it is suggested to grow celeriac for picking in the fall and early winter.

The ancestor of both celery and celeriac grew in marshy areas, and the closer
your soil is to a rich and moist environment, the happier your celeriac will be.
A generous amount of compost or rotted manure worked deeply into the soil before
planting helps retain moisture and add nutrients. When the plants are 3 to 4
inches tall, you can mulch with straw to conserve the soil moisture as you head into
the warmer days of summer.
It is a great keeper and will remain in good condition for four to six months
in a root cellar or refrigerator crisper.
Here is a great tutorial if you're planning on starting seedlings yourself: http://www.vegetablegardener.com/item/5582/how-to-grow-celeriac
Here is a great tutorial if you're planning on starting seedlings yourself: http://www.vegetablegardener.com/item/5582/how-to-grow-celeriac
Harvest: Celeriac can be harvested and eaten before it attains its maximum size, but its flavor, like that of other root
vegetables, is improved by a touch of frost, which converts some of its starch
to sugar.
Recipes: celeriac, potato, rosemary gratin; mustardy celeriac mash; and this http://www.bbcgoodfood.com/recipes/1759643/wintry-vegetable-crumbles
veggie crumble are all on my list to cook up next Fall when the roots are sweet from a bit of frost. Now that's planning ahead!
Happy Gardening 2015
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