finally used some of that celery I planted

G

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I planted 3 celery roots after it was talked about here over the summer. For the longest time I had nice leaves but that was all. I had sort of forgotten about them but while harvesting some thyme a couple weeks ago I noticed that I had skinny stalks. I used several in my Thanksgiving stuffing and stock. They are very thin and so strongly flavored I don't think I would use them raw but I have been cooking with them. It is still quite mild her but my plan is to mulch them heavily if it ever gets cold and see what happens.

 
The celery I grew last year was also very strongly flavored, for some

reason, so instead of using it raw, I cooked with it, as you did, and it seemed to be fine, though slightly more bitter than I wanted it to be. Was thinking I'd try a different source next time and see if it makes a difference.

 
In order to get the tender stalks you are used to the plants have to be "blanched."

Not the cooking method--in gardening this means depriving a plant of light so it loses its green color and has a milder flavor. Commercial celery is grown this way. I've never done it but the link show how it might be done.

I like the stronger flavored garden celery for cooking, but if I need raw celery I go ahead and buy it.

http://www.gardeningknowhow.com/edible/vegetables/celery/learn-about-blanching-celery-in-the-garden.htm

 
thanks for the link

Mine may have been partially blanched by the weeds that grew up around it! I might consider the paper wrapping approach but not the soil as I like to go out and just cut off a stalk or two. I will continue to do as you suggest and keep commercial celery for raw applications.

 
It's great to pick a stalk or two at a time for soup and stock. The leaves have so much flavor

and usually they are mostly cut off in the markets.

 
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