Celery
Apium graveoleus
Flavor: Celery has a distinct crunchy, crisp, fresh green taste.
Benefits: Made up almost completely of water, celery also contains vitamins A, C, B-complex, and E, as well as lots and lots of fiber.
Storage: Wash celery stalks and store in a plastic bag in the refrigerator for up to two weeks. You can also trim the bunch, remove the leaves and base and just store the stalks in the same method.
Cooking and Preparation: Celery can be served raw; cut for crudities, shaved in salads, diced in tuna and chicken salad, or cooked; sliced in stir fries or partnered with diced carrots and onions for the classic mirepoix soup base.
Benefits: Made up almost completely of water, celery also contains vitamins A, C, B-complex, and E, as well as lots and lots of fiber.
Storage: Wash celery stalks and store in a plastic bag in the refrigerator for up to two weeks. You can also trim the bunch, remove the leaves and base and just store the stalks in the same method.
Cooking and Preparation: Celery can be served raw; cut for crudities, shaved in salads, diced in tuna and chicken salad, or cooked; sliced in stir fries or partnered with diced carrots and onions for the classic mirepoix soup base.
Goat Hill Farm Waldorf salad
Time: 20 minutes
Serves: 6
Ingredients:
2 cups whole milk plain yogurt
6 celery stalks, thinly sliced into half moons
2 apples, cored and cubed into 1/2 inch pieces
1 cup walnut halves, toasted
1 cup dried cranberries
1 lemon, juiced
1 tsp. fresh ground black pepper
1/2 tsp. salt
In a dry pan, toast the walnut halves over medium high heat until toasty and brown, this will take about 5 minutes. Remove from heat and allow to cool.
Slice celery stalks, then cube apples into 1/2 inch pieces and combine with the lemon juice in a large salad bowl.
Add the walnut halves and dried cranberries to the salad.
Fold the yogurt into the salad and season with the salt and pepper.
Serve on a bed of mixed salad greens, like arugula and spinach.
Serves: 6
Ingredients:
2 cups whole milk plain yogurt
6 celery stalks, thinly sliced into half moons
2 apples, cored and cubed into 1/2 inch pieces
1 cup walnut halves, toasted
1 cup dried cranberries
1 lemon, juiced
1 tsp. fresh ground black pepper
1/2 tsp. salt
In a dry pan, toast the walnut halves over medium high heat until toasty and brown, this will take about 5 minutes. Remove from heat and allow to cool.
Slice celery stalks, then cube apples into 1/2 inch pieces and combine with the lemon juice in a large salad bowl.
Add the walnut halves and dried cranberries to the salad.
Fold the yogurt into the salad and season with the salt and pepper.
Serve on a bed of mixed salad greens, like arugula and spinach.
Hearty vegetable stock
Time: 30 minutes
Serves: Makes 1 gallon of stock
Ingredients:
2 cups each carrots, celery and onions
1 large potato
4 quarts of water
2 tbsp. olive oil
4 cloves of garlic
2 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
2 bay leaves
Dice carrots, celery and onions to fill 2 cups each, wash and dice potato and mince the garlic cloves.
Place the olive oil, vegetables and seasonings in a large stock pot over medium heat . Saute until vegetables are slightly softened and the onions are translucent.
Add the water and bring to a boil. Turn heat down and simmer the stock for about 20 minutes, until all of the vegetables are tender and the flavors have blended together.
Serves: Makes 1 gallon of stock
Ingredients:
2 cups each carrots, celery and onions
1 large potato
4 quarts of water
2 tbsp. olive oil
4 cloves of garlic
2 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
2 bay leaves
Dice carrots, celery and onions to fill 2 cups each, wash and dice potato and mince the garlic cloves.
Place the olive oil, vegetables and seasonings in a large stock pot over medium heat . Saute until vegetables are slightly softened and the onions are translucent.
Add the water and bring to a boil. Turn heat down and simmer the stock for about 20 minutes, until all of the vegetables are tender and the flavors have blended together.
