Celery

It wasn’t until we grew it ourselves that we finally got to try celery not from a store shelf and man oh man, we love it! We find it to have a deep savory flavor that lends itself well to your classic mirepoix for soup bases, stir fries, pickles, pestos, and of course your classic raw veggie platter. Such a treat.

Storage

Store in a bag in the fridge for up to a week. Wrap in a damp paper towel if you want to keep it for longer. You can also pickle it or make a stock with it and freeze the stock of later!

Our Recipes

Celery Pest0- We have been substituting celery leaves for our basil in pesto and it is divine! Throw your celery leaves, garlic, olive oil, pine nuts (or nut of your choice), salt and parmesan in a food processor until well blended. Eat on top of roasted potatoes/veggies, pasta, toast, etc.

Chickpea and Anchovy Salad- 1/2 red onion, salt and pepper, red wine vinegar, 1 can of chickpeas, anchovies, 1/4 cup olive oil. 1 cup of celery, herbs like shiso, basil, parsley, etc chopped, and radishes or something crunchy. In a large bowl, combine the chickpeas, anchovies, celery, herbs, radishes, and salt and pepper. Add the olive oil and vinegar pickled red onions. Toss everything together and adjust flavor

Other REcipes

Simple Pickled Celery: https://japan.recipetineats.com/simple-pickled-celery/

Sauteed celery with mushrooms: https://www.finecooking.com/recipe/sauteed-celery-with-leeks-and-mushrooms

Celery Soup: https://www.feastingathome.com/celery-soup/