Home grown celery has more flavour then the typical store bought variety

I crunched down on my first bite of celery and was hit with a lively watery texture mixed with a hint of salt. It was good enough for a second bite, then a third and a fourth. The organic celery stick was soon gone.

Celery, you say? Since when is celery exciting to eat? When I think of celery the word ‘innocuous’ comes to mind. It’s a vegetable that’s like a doormat: it’s always there and rarely noticed. Who rushes to the refrigerator in search for a stalk of celery to munch on?

Growing up, the only way our mother got us kids to eat celery was by dressing it up – stuffed with cheez whiz and a dusting of paprika or peanut butter squeezed between its ribs with raisins placed strategically on top.

It wasn’t until I tasted that stick of organic celery that I had a new appreciation for this stringy, hollow, green, stick vegetable. I tried hunting down locally grown celery from the farmers market to replicate my experience. The farmers looked at me like I had broccoli sprouts hanging off my ear lobes when I asked if they grew it. Apparently celery takes a long time to grow: seeds are planted in February and bear fruit in the summer. It has shallow roots so requires constant weeding. It also prefers cool temperatures with lots of water. In other words, it’s a pain to grow.

Learning this from the farmer I now have a better appreciation of celery. I think you will too when you try organic celery or celery from a farmer’s market. I promise you won’t be disappointed.

Celery growing in ground
Celery has a long growing season.

How To Buy Celery

Celery is a member of the parsley family. Stalks can be eaten raw or used for flavouring in soups and stew-like dishes. Look for firm stalks: avoid limp ones with wilted leaves. With its high water content celery tends to wilt if left at room temperature for too long, so it’s best stored in the refrigerator. Home grown celery or organic celery has more flavour than typical store-bought types.

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