Celery Goodness

It’s not very often that we crave something cold, damp and dirty, but when the earthy fenland celery first appears on the shelves in late Autumn it is a real treat!

Celery is very much an Italian vegetable having been grown there as a speciality over the centuries. It was regarded as a medicinal vegetable by both the Greeks and the Romans, even being used to crown athletes and interestingly for funeral wreaths. White winter celery is taller and larger than the summer varieties. As it grows it is ‘earthed’ up to blanch it and that Fenland ‘black’ soil not only adds the dirt but the flavour too!  The effort needed to wash the celery is repaid by a wonderful succulent crisp textured and very versatile vegetable.

Celery can be added to your soups, stir-fries, stews and salads, sticks can be stuffed with cream cheese or served as crudités – the list of uses is endless. Don’t discard the top leaves either, at a time now late in the year when there are not many home-grown herbs in the shops, they can be added to any dish. Especially good stirred through your favourite tomato sauce on top of pasta.  

Of course dirty celery has an ugly cousin to look out for! The swollen, knobbly celeriac root is widely available at this time of year and whilst it is not very beautiful it has that same great nutty ‘celery’ flavour to compliment any winter dish. Great replaced in your favourite potato recipes, it really is a hidden gem. Beauty is in the eye of the beholder, especially if you are a foodie like me.

Sally Bendall co-owns Hollow Trees Farm Shop as well as finding time to chair FARMA, the National Farmers’ Retail and Markets Association.
Hollow Tree Farm Shop, A1141 Semer, Suffolk IP7 6HX
T: 01449 741247