FEATURED VEGGIE OF THE WEEK: CELERY
VARIETIES: VENTURA BIODYNAMIC CELERY
I think Farmer John of Angelic Organics said it all when he said this about the celery that he grows on his CSA farm outside of Chicago. "Our celery may look and taste more vibrant than what you are accustomed to. (Some of you might even say it tastes "aggressive.") This is because we do not blanch our celery plants by hilling soil around them to exclude light. Blanching would make for paler, juicier stalks--but our deep green unblanched celery is especially wonderful for cooking. Save the light colored, mild inner stalks for eating raw.
RECIPE TIME!** Chilled Celery Soup!!**
2 Cloves Garlic
1 Sweet Onion
8-10 Celery Stalks and some of their Leaves
BUTTER! or Olive Oil
2 or 3 Asian variety Cucumbers (those are the long ones.)
1 Qt. Plain Yogurt (I prefer full fat, but lowfat is ok too.)
1 Ripe (Unbruised!) Avocado
Zest and Juice of 2 Lemons
Salt and Black Pepper to taste
Chop and sweat onions, celery and leaves and garlic in butter or olive oil until soft. Peel (or don't!) and seed cucumbers, chop them into 1" chunks. Put everything in the blender or food processor, process until smooth and liquidy. You may have to do this in batches. Run the resulting deliciousness through a fine mesh sieve if you have one or not if you don't. Salt and Pepper to taste. Serve chilled with sour cream or creme fraiche. I think it would be good with bacon crumbled on top and some of those celery leaves chopped up really fine. ENJOY!
**a tiny farm original recipe. Let us know what you think.**
WHAT'S IN YOUR BOX?
Mulit-colored Pole Beans
Irish Potatoes or Cabbage
"In the course of history, celery has been known by many names, and touted for many uses. The name "celery" in the English language is thought to have been derived from the French word "celeri." In turn, celeri came from the Greek version of the word. This vegetable/herb even made an appearance in Homer's Odyssey as selinon." ***indepthinfo.com