Archive for the 'Celeri' Category

Kung Pao Celery

Wednesday, January 30th, 2019

Sara Jones, Tucson CSA

You can peel the outer stalks of celery that are the most fibrous, though this step is not necessary.

Small drizzle of oil
About 2 cups celery, cleaned and sliced 1⁄4” pieces
1 small can water chestnuts, drained and roughly chopped
1⁄2 bunch green onions, chopped
1⁄4 cup toasted peanuts
1 teaspoon chile flakes or 3-5 dried chile de arbol, lightly toasted 2 teaspoons rice wine vinegar
2 teaspoons soy sauce
1 clove garlic, minced
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 teaspoon corn starch (optional)
1⁄4 cup veggie broth

Mix together vinegar, soy sauce, garlic, sugar, sesame oil and corn starch, set aside. In a large skillet heat a drizzle of oil over medium high heat until shimmering. Add celery and water chestnuts. Cook, stirring frequently for about 5 minutes. Stir in vinegar mixture, chiles, green onions and veggie broth and cook, stirring occasionally, until liquid is mostly evaporated. Serve topped with peanuts.

Celeri Salt

Monday, April 16th, 2018

By Lorraine Glazar, Tucson CSA

Some time ago, we had celeri seedlings as a share item. I recently harvested my celeri plant, and made homemade celeri salt. It’s delicious. Hope the attached helps you if you, too, have a bag of celeri leaves in your fridge.

Leaves from one bunch of Crooked Sky celery

Kosher salt to taste

A jar to store it in

Heat an oven to 375 degrees. Place the celery leaves on a large baking sheet lined with a Silpat or parchment paper. Bake in the oven until crisp and dry, but not burnt. Remove from oven and let cool for five minutes.

Crunch the celery leaves in your hands, saving any that are not crisp for stock in the freezer. Assess the volume of crushed leaves, and match with a 2/3 volume of kosher salt (or to your taste).

Great on popcorn, roasted vegetables, on top of or beneath the skin of roast chicken, rubbed on the outside of sweet or regular potatoes you wish to bake. Once you have it in abundance, you will find many uses for it.


Cream of Celery and Lettuce Soup

Monday, January 22nd, 2018

Sara Jones, Tucson CSA

This is a great way to use up a good quantity of celery and the outer leaves and thick ribs of your romaine lettuce.

1 sweet onion, diced

1 tablespoon olive oil

1 large potato, diced

2-3 cups roughly chopped celery

1 teaspoon dry thyme

1 bay leaf

½ teaspoon ground coriander

Pinch of ground nutmeg

4 cups romaine lettuce leaves and ribs, roughly chopped

1 quart chicken or veggie broth

¼-1/2 cup heavy cream or sour cream

Salt and pepper to taste

Celery leaves to garnish


Heat oil in a large soup pot over medium high heat, add onion and saute until translucent and beginning to brown slightly. Add potatoes, celery and herbs and spices. Stir and cook an additional minute or two before adding broth. Bring to a low simmer and cook about 20 minutes. Add lettuce and continue cooking until lettuce is wilted down, another 5 minutes. Remove from heat and stir in cream or sour cream and season to taste with salt and pepper.

Brine Pickled Celery

Monday, May 29th, 2017

  • 1 small bunch of celery
  • 2 garlic cloves, smashed
  • 1/4 onion, sliced
  • 1 bunch of fresh dill
  • 2% brine solution (19 gms salt per 1 quart water)

Trim celery and cut into pieces to fit your jar.  Stuff celery in a quart sized mason jar (you might need 2 jars depending on how much celery you have).  Insert garlic, onion slices and dill in between the celery stalks.  Cover with salt brine to about 1″ from the top of the jar.  Close your fermentation vessel and don’t forget to fill the airlock and let set at room temperature for 5-7 days or until bubble activity dies down.  Move to cold storage.

About Leaf Celeri

Monday, May 25th, 2015

Leaf celery, aka cutting celery or Chinese celery, is the horticultural cousin to the tall ‘stalk celery’ we’re all used to seeing in US supermarkets. As the name suggests, leaf celery is grown for its deeply lobed leaves, which pack a stronger celery taste than its watery kin and can be used in many similar ways.

Chop up the leaves and the thinner ends of stalks to sauté with gold onions and some of those CSA carrots you likely still have lurking in your veggie bin for a classic mirepoix or sofríto. They can also substitute for parsley, sprinkled on top of finished soups and stews, or scattered throughout a fresh salad (though you might want to use a light hand as the celery taste is strong).

But not only do the leaves taste good, they’re surprisingly good for you. Celery leaves are packed with antioxidants, vitamin K, beta-carotene, folic acid and a host of other vitamins and minerals. IMG_3044