Celery
Description
We take a lot of pride on our farm for the big beautiful celery we grow. Celery is known for its distinctive mild flavor, crisp yet tender texture, and subtle aroma. One of our favorite ways to use celery is to chop the stalks for a versatile snack. Whether tossing them on a veggie tray, topping with peanut butter for “ants on a log,” or dunking in a zesty sauce, dip, or homemade hummus, the snacking possibilities are endless. Celery is also great chopped into salads, casseroles, or as a classic base for soups, stocks and sauces.
Nutrition
Don’t let the high water content fool you, celery still packs a fair amount of dietary fiber as well as antioxidants and phytonutrients. It is also high in potassium, folate, and vitamins A, C and K. Celery is unique in that it contains a flavonoid called luteolin which research points to possessing anti-cancer properties. Other possible benefits include: lowering blood pressure, treating joint pain, reducing inflammation, and soothing the nervous system.
Storage Tips
If you aren’t going to use your celery right away, keep it in the refrigerator in an unsealed plastic bag. When stored correctly, celery can last for 2 to 3 weeks. If the celery begins to soften, you can slice the stalks into sticks and place them in a glass of cold water in the fridge for a few hours to regain crispness.
Celery can also be dried, canned or frozen.
Use
After washing your celery, separate the stalks from the bunch by gently prying them from the bottom until they snap off. The outer stalks are tougher and best to cook with; the inner stalks are more tender and are better for eating raw. Trim off the leafy tops, which can be used in salads.
Chopping, dicing, or grating the stalks is great for eating raw or adding as a crunchy addition to salads. Large chunks are better suited for stocks and sauces. You can also add raw celery to a juicer for a ton of health benefits.
Cooking celery is the best way to bring out the aromatic property of the vegetable.
