Celery is one vegetable that I never used to like before I grew it myself. Silverbeet is the other one. Celery from the supermarket is usually stringy and tasteless, and depending how old it is, may also be a bit limp. Homegrown celery is crunchy and tasty. Here’s how I grow and use celery.
Honey Fermented Cranberry Sauce
The combination of tart cranberries and sweet honey, infused with spices and with just enough celery crunch makes a unique and delicious topping poured over ice cream, cheeses, cheesecakes, oatmeal or yogurt – or of course with turkey.;)
Sauerkraut with carrot, onion, ginger, turnip and horseradish
A fermented side dish or condiment variation of sauerkraut using carrot, ginger, onion, horseradish, turnip and spices.
Preserving the harvest: How to make dehydrated celery flakes
Learn how to preserve celery using a food dehydrator.
Celery- From Shoots to Storage
I found the idea of sprouting your celery and regrowing the stalks- tried that and it works!! Then I also decided to dehydrate a bunch of celery and see how well that worked- fabulously! I also sauteed a batch up in butter with a little cabbage and onion- yummy!! Check it out!
Tutorial: How to Dehydrate Celery
Dehydrated Celery is simple to make, saves space and is very useful to have around. Just toss a handful into soups and stews for great added flavor!
