cheryl
Administrator
Staff member
Celery to the Rescue - Taste
It’s the versatile, fridge-stable vegetable we all need more of right now.
A few weeks ago, back when we were all still cavalierly hopping onto crowded trains for hour-long commutes and making impulsive stops at the grocery store every other day, I picked up a bunch of celery. Hungry for a crunchy salad tossed in a peppery sherry vinaigrette, I had no idea that I would be clinging to that bunch of celery for the next two weeks solid, chiseling off a stalk here and a stalk there for slaws, pickle-y garnishes, and full-bodied chicken stocks—to fill in the gaps before a tricky, and possibly dangerous, trip to the grocery store.
Celery may have its chorus of detractors—innocent civilians who suffered through a few too many ants on a log as children, or who associate the vegetable with those miserable and oh-so-fibrous low-calorie diets. But when you pamper your celery, it can be as luxurious as a leek, as crisp and refreshing as a breakfast radish. And if you know how to cook with the whole thing, nose to tail, you can make that $3 bag go very far.
It’s the versatile, fridge-stable vegetable we all need more of right now.
A few weeks ago, back when we were all still cavalierly hopping onto crowded trains for hour-long commutes and making impulsive stops at the grocery store every other day, I picked up a bunch of celery. Hungry for a crunchy salad tossed in a peppery sherry vinaigrette, I had no idea that I would be clinging to that bunch of celery for the next two weeks solid, chiseling off a stalk here and a stalk there for slaws, pickle-y garnishes, and full-bodied chicken stocks—to fill in the gaps before a tricky, and possibly dangerous, trip to the grocery store.
Celery may have its chorus of detractors—innocent civilians who suffered through a few too many ants on a log as children, or who associate the vegetable with those miserable and oh-so-fibrous low-calorie diets. But when you pamper your celery, it can be as luxurious as a leek, as crisp and refreshing as a breakfast radish. And if you know how to cook with the whole thing, nose to tail, you can make that $3 bag go very far.