Celery, the humble umbellifer that is famous in Canada as a Caesar garnish. This is one of the trickiest vegetables to grow, which is why many farms don’t bother. We’re trying it this year, and while Hannah loves the whole stalk, from the crunchy blanched stem to the pungent leaves, Adrienne is none too enthusiastic about it unless it is in a soffritto after a thorough pummeling in the food processor.
We’re growing Tango, which sounds exciting. I can practically hear the (vegan) Caesar being poured as I write this…
Store loosely in a plastic bag in the fridge.
Will last up to 2 weeks.
Homemade celery salt makes a wonderful winter gift when friends are missing summer warmth! We’re all used to cooking celery in Italian soffritto, but it’s excellent braised so I’ve included a few recipes I have been inspired by before.