Our celery is one of our most stunning crops, in terms of size and flavour: We grow huge, glorious, juicy and crunchy heads, and it’s one of the items where farm fresh makes the biggest difference. Mom had poor luck with celery until she started growing the variety “Tango” on my suggestion as it was what we grew on the farm in Nova Scotia. Now we have amazing celery: the power of farmers sharing information. I believe that us small producers have to share and work together, it’s a hard enough job as it is and we’re all in it together. We’re happy to share anything and everything about what we do with anyone who wants to know.
There is a worm that gets into the celery and eats the center of the ribs, it is easily damaged by hail, and there is also a bug called tarnish plant bug that can damage the inside of the heart and cause it to turn brown, or aphids can also cause damage. If your celery is not up to par, please let us know and we will get you a replacement. It can be hard for us to tell if the insides are damaged, but as usual, we do our best. Give your farmers the benefit of the doubt and assume we always want you to get the freshest, most beautiful product available – and if you don’t find this to be the case, please let us know immediately!
Season: Celery is available from early August through to October. It is a water lover, so we tend to have earlier and better crops in wet years.
Storage Tips: Store your celery completely covered in a plastic bag or container in the fridge. For ease of use, budget some time when you get home to cut up and wash your celery into ready-to-use sticks. If you don’t plan to consume it all within a week, it will keep better intact, OR you can do some of both- get some ready-to-use and leave some on the head for later use. Fresh celery will keep at least 2 weeks in your fridge.
Lynne, one of our Veggie Lovers, says “Just wanted to share that the BEST way I’ve found to store celery is wrapped up in a beeswax wrap. I’d like to use the exaggeration that it lasts forever that way, but it really does last a long time… :)”
If you happen to shove it haphazardly into a bag half open and come back to find it has wilted into a sad mess, try giving it a quick soak in water (slightly warmer than tepid, to open the pores of the plant and allow it to take in more water) and into a plastic bag in the fridge for a few hours, and you’d be shocked at how much it perks up! This technique is called “crisping” and is used throughout the retail produce industry. It works on lettuce heads and bunched greens like kale and chard, as well as radishes and many other crops. Don’t despair when the fridge dehydrates something: Crisp it! It’s almost magical how much it can bring something back!
Preparation Tips: Celery flavour is one part of the base of French cooking, which begins with a “mirepoix”, a mixture of chopped onions, celery, and carrots sauteed in butter. You can use your mirepoix to build soups, sauces, stocks, and stews. You can serve your celery raw as a dipping veggie, make it into celery soup, put it in your salad, add it to a stir-fry, or even steam it and serve as a veggie on it’s own! When veggies are extra good you can break the rules and serve things that are usually added for flavour as the main feature.