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CELERY

The celery grown in Western NY is quite different than the celery grown in California. The "heart" of the plant is not as white (which indicates our celery is more nutrient dense) and the stalks are smaller and more fibrous. For this reason, it may be best to chop the celery if eating it raw. You can eat the leaves, too, they are great at adding flavor.
 
QUICK IDEAS: Chop into a salad and tear the leaves into it too; slice and add to a stir-fry or soup
Celery Stalk Salad w/Grapes, Apples, Goat Cheese & Pecans: serves 2-4
from Ruffage

1 head celery, root end and stalk tips removed, leaves reserved, stalks cut in diagonal slices

1 lb grapes, halved

1 tart apple (such as Greening, Mutsu, or Granny Smith), cut into 1/4 in slices

1/2 cup olive oil

1/4 cup apple cider vinegar

1 cup toasted pecans

1/4 tsp salt

1/2 tsp freshly ground black pepper

4 oz fresh goat cheese

 

Combine all of the ingredients except for the goat cheese (include the celery leaves) and toss. Taste, adjusting the seasoning as desired. Transfer to a serving platter and dot with the goat cheese.

 

        To make w/Dill, Chickpeas & Yogurt:

 

        1 head celery, root end and stalk tips removed, leaves reserved, stalks cut in diagonal slices

        12 oz chickpeas, drained and rinsed

        5 sprigs dill, roughly chopped

        1/4 cup yogurt

        1/4 cup olive oil

        1 lemon, zest and juice

        1/4 tsp salt

 

        Follow the same instructions as above (minus the cheese, of course).