In the Environmental Working Group’s list of The Dirty Dozen, conventional produce most often contaminated by pesticides, conventional celery is at the top of the list. So I assume you’d like us to offer you celery all summer. But celery takes a long season to grow. It would not be ready until late September. And how often do you use more than a stalk or two before the head rots?
Fear not! We are growing a “cutting celery”. We can harvest individual stalks throughout the summer and it keeps growing. It has the flavor of celery so can be used like “regular” celery in recipes. The only limitation is I don’t think it is well suited to stuffed celery sticks. The stalks are more narrow, and the strings can be a little stringier. For fresh salads, chop it fine. But you should be able to get enough celery for your dishes from mid-summer on. It is darker green than “store” celery, and maybe not as tender.
