Celery in our Hollister field
||Recipes A-Z from our farm
Bulk Deliveries to many Bay Area locations
Fresh Celery Storage: in plastic in the fridge. When fresh use the leaves too: like parsley in any soup/spagetti sauce etc.
Some thoughts from D. Madison's Vegetarian Cooking for Everyone about celery:
Celery used to be served at almost every meal, presented in a relish tray or celery vase. It is still enjoyed mainly raw, as a crudites and in salads, where it's crispness is appreciated. But it's also ubiquitous in soups and stocks and appears frequently in stuffings and stir fries. Cooking softens it's tendency to be a little bossy.
Bruce's Celery Salad
Can't wait to get my hands on your lovely celery - it is my very favorite vegetable!
Raw, thinly sliced celery, tossed with a bit of meyer lemon juice, a drizzle of olive oil, some smashed tuscan olives, shavings of parmesan, lots of black pepper, and a shower of salt. cheers -Bruce Cole
Celery, Tomato, and Basil Salad
4 large tomatoes, sliced crosswise OR 1 clamshell mixed cherry tomatoes cut in half, or a mix
3-4 small purple onions or 1/2 larger onion sliced crosswise
4 stalks celery with leaves, thinly sliced crosswise, leaves torn
Small handful fresh basil, torn
1/4 cup olive oil
3 tablespoons champagne or sherry vinegar
3 tablespoons heavy cream
S & P to taste
In a large bowl, combine the tomatoes, onion, celery, celery leaves and basil; set aside.
In another bowl, whisk together oil, vinegar, and cream; to combine.
Season with salt and pepper. Pour over salad and toss to coat; serve immediately.
Julia's Simple Chili
* I used my food processor with the slicing blade to slice the celery and summer squash. This is a great one pot meal to use up extra celery stalks. This can be cooked in the crockpot or in a dutch oven, but the first parts will be done in the dutch oven. You can add chopped tomatillos if you like, this recipe is very forgiving. Use garlic and not onions, use both of them. Add spicy heat by chopping the jalapeños, add more hot chile powder, you get the idea! You can also substitute some of the water/broth with beer.
2 pound ground beef AND OR
2 cans pinto beans
2 Tablespoons cooking oil
Several stalks of celery, thinly sliced (slicing disk on food processor is a great thing!)
2 jalapeños, sliced in half
1 carrot, grated
1-2 summer squash, thinly sliced
1-2 onions, chopped
1 cup tomato sauce OR some freshly chopped tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1 Tablespoon cocoa powder
generous black pepper to taste
salt to taste
6-8 Cups broth (veggie or chicken) OR Water
If using beef: brown it in a large dutch oven. Use a bit of oil if you like. Remove beef once browned to a large plate or bowl. Add cooking oil to the pan with the browned beef bits (or the cleaned pan if not using beef) and heat a bit, add celery and onions and summer squash. Cook for a while, stirring occasionally to keep from sticking. Add the chili powder, cocoa powder, S & P, and cumin, stir to incorporate. Add the rest of the ingredients. Simmer for 1-2 hours, OR transfer the whole thing to a crockpot and cook on low (I use auto shift so it gets to the right temp before going to low cook) and cook for 6-8 hours.
Sweet and Sour Celery
from Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce by the Madison Area CSA Coalition
1 bunch celery, leaves removed, stalks cut on the diagonal into 1-inch slices
1 Tbs. sugar
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/4 cup cider vinegar
1 tbs. finely chopped sweet red pepper
Pour enough water into a large skillet to fill about 1/4-inch deep. Add celery, sugar, salt and cayenne pepper. Cover, leaving the lid slightly ajar, and bring to boil. Cook until celery is tender and liquid has evaporated, about 5 minutes. Remove from heat; stir in the vinegar. Transfer to a serving dish and scatter sweet pepper over the top. Serve immediately. Four servings.
from the Victory Garden Cookbook by Marian Morash
A quickly made stew with good, fresh vegetable flavor.
4 cups celery in ½-inch chunks
1 sweet red pepper
1 ½ cups sliced onions
3 Tbs. butter
1 Tbs. olive oil
1 clove garlic
½ tsp. celery salt
1 Tablespoons freshly chopped chervil
½ cup chopped celery or lovage leaves or dill
½ cup hot broth
2 cups cooked white kidney or shell beans
salt and freshly ground pepper
Blanch celery for 5 minutes in boiling water; drain. Peel pepper if you wish. Slice pepper and cook along with onions in butter and oil until wilted and lightly browned. Chop garlic, add to pan, and cook for 1 minute. Stir in celery and celery salt; cover and cook over medium-low heat for 20 minutes stirring occasionally. Peel, seed, and chop tomatoes and add along with herbs and broth. Cover pan and cook for 10-15 minutes longer or until celery is tender. Stir in beans and cook until heated through. Season to taste ans serve hot. Serves 6-8.
Pork with Celery in Egg and Lemon Sauce - (Hirino me Selino)
Serves 4 persons
adapted from greekrecipe.com
1-1.25 kg lean boneless pork, or 4 medium-sized pork chops
1 large head of celery
3 tablespoons vegetable oil
1 medium onion, finely sliced
600 ml hot water
salt and white pepper
1 tablespoon cornflour diluted in 3 tablespoons cold water
Rinse the meat and drain. Discard the root end of the celery, separate into stalks, trim and rinse individually under cold running water. Using the sharp point of a knife, dislodge any suspicion of grit in between its ribbed back. Cut the celery into 5 cm pieces, using its leaves as well. Drop the celery into salted boiling water in a large saucepan, about 22-25 cm and boil for 5 minutes, then drain and keep aside. In the same saucepan, heat the oil and sautee the meat and then the onion. Neither should get brown but just be slightly transparent. Add the hot water, cover and simmer for 45 minutes, or until the meat is tender. Season with salt and white pepper, add the celery and cook for a further 10-15 minutes until the celery is very tender. Turn the heat off and let it stand for at least 5 minutes before you add the sauce.
Prepare the Avgolemono Sauce - egg and lemon sauce. Pour it slowly all over the meat, rotating the saucepan at the same time. Put back on a very low heat for 5 minutes only, in order to cook the cornflour and thicken the sauce, but on no account let it boil.
Serve with fresh green salad, fresh bread and, if you have a large appetite, with mashed or roasted potatoes
Spinach and Celery Salad with Lemon Vinaigrette Bon Appétit | June 2006
Asiago frico — easy-to-make crispy cheese wafers — top this salad Makes 6 servings.
4 large celery stalks, very thinly sliced on diagonal
6 ounces baby spinach leaves (about 10 cups loosely packed)
1/4 cup extra-virgin olive oil
3 tablespoons fresh Meyer lemon juice or regular lemon juice
Combine celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Frico.
Asiago Pepper Frico Bon Appétit | June 2006
For these crisp cheese wafers, buy a six-ounce container of shredded Asiago cheese or a blend of Parmesan, Romano, and Asiago Makes 12.
1 cup (packed) shredded Asiago cheese or Parmesan, Romano, and Asiago cheese blend (about 4 ounces)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix cheese, black pepper, and cayenne in small bowl. Spoon cheese mixture by generous tablespoonfuls in 6 mounds on each prepared baking sheet, spacing 3 inches apart. Using fingers, spread each mound evenly to 2 1/2-inch round. Bake frico until deep golden and crisp, about 12 minutes. Remove from oven. Slide parchment with frico onto work surface and cool 5 minutes. Slide thin metal spatula under frico to loosen. Cool frico completely on parchment. Frico can be prepared 1 day ahead. Store airtight in single layer at room temperature.
Celery is very low in calories, and makes a great snack. Just chewing celery burns nearly as many calories as the celery contains. Even though celery's calorie content may be low, it provides about 12% of the RDA of Vitamin C for both men and women and 14-16% of the RDA for Folacin
1 head celery
Several slices onion or leek
1 carrot, thinly sliced
aromatics: a few sprigs of parsley, thyme, and a bay leaf tied together
3 Tablespoons butter
Celery or Parsley leaves, chopped
Remove leafy ends of the celery and peel the large outer ribs. cut all the ribs into 3- to 4- inch lengths. Put the leek, carrot, aromatics, 1/4 teaspoon salt, 1 tablespoon of the butter, and 3 cups water in a wide skillet. Bring to a boil, add the celery, cover and lower the heat to simmer until tender when pierced with a knife, about 30 minutes. Arrange the celery on a platter and strain the liquid into a saucepan. Boil until 1/2 cup remains, then whisk in the remaining butter to make a little sauce. Pour it over the celery and garnish with chopped parsley and celery leaves.