Guide

Fruit and Vegetable Guide

Celery

Summer, Autumn

Description: Celery is a tall, green stem with small, feathery leaves.

Selection: Firm, crisp stalks and healthy dark green leaves attached to celery indicate freshness. Avoid celery with browning on the outer stalks, or hollow stalks.

Storage and handling: Refrigerate celery in a loosely sealed plastic bag for a week or longer. When ready to use, separate the stalks. Discard any that are past their prime. Wash thoroughly and dry. Remove the leaves, wash thoroughly and dry or freeze to use in soups. To re-crisp celery, place in ice water in the refrigerator for a few hours.

Preparation: Trim any tough parts from stalk ends. If desired, strings may be removed by running a vegetable peeler over the ridged side of the stalk. Sauté chopped celery in a little butter or oil for about 5 minutes. Microwave 2 cups sliced or chopped celery by adding 2 tablespoons liquid, covering, and cooking 8-10 minutes.

Serving suggestions: Enjoy raw celery sticks as a snack, or slice to use in salads. Add celery to stir-fries and soups (SIS, p. 37). Add celery leaves to salads, and casseroles.

Nutrients: Vitamins A, K, folate; antitumor compound allicin, bioflavonoid antioxidants.

1 lb raw = 4 cups
1 lb cooked = 2 1⁄2 cups

Guide

Fruit and Vegetable Guide

Celery

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	Guide General Tips Apples Asparagus Beets Blueberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Collards Corn Cranberries Cucumbers Edamame Edible flowers Eggplant Fennel Grapes Green beans Kale Kohlrabi Leeks Lettuce Melon Mesclun Mushrooms Okra Onions Parsnips Peaches Pears Peas Peppers Persimmons Potatoes Pumpkins Raspberries Rhubarb Rutabagas Spinach Summer squash Strawberries Swiss chard Sweet potatoes Tomatillos Tomatoes Turnips Wild greens Winter squash Fruit and Vegetable Guide Celery Summer, Autumn Description: Celery is a tall, green stem with small, feathery leaves. Selection: Firm, crisp stalks and healthy dark green leaves attached to celery indicate freshness. Avoid celery with browning on the outer stalks, or hollow stalks. Storage and handling: Refrigerate celery in a loosely sealed plastic bag for a week or longer. When ready to use, separate the stalks. Discard any that are past their prime. Wash thoroughly and dry. Remove the leaves, wash thoroughly and dry or freeze to use in soups. To re-crisp celery, place in ice water in the refrigerator for a few hours. Preparation: Trim any tough parts from stalk ends. If desired, strings may be removed by running a vegetable peeler over the ridged side of the stalk. Sauté chopped celery in a little butter or oil for about 5 minutes. Microwave 2 cups sliced or chopped celery by adding 2 tablespoons liquid, covering, and cooking 8-10 minutes. Serving suggestions: Enjoy raw celery sticks as a snack, or slice to use in salads. Add celery to stir-fries and soups (SIS, p. 37). Add celery leaves to salads, and casseroles. Nutrients: Vitamins A, K, folate; antitumor compound allicin, bioflavonoid antioxidants. 1 lb raw = 4 cups 1 lb cooked = 2 1⁄2 cups More from our readers Do you have a tip, comment or recipe you would like to add to this page? Send your tips, helpful comments or recipes Name Email Address Email Address confirm Comments The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season. Subscribe to a recipe a week from the Simply in Season cookbook.
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