Categories

Looking for something specific?
Here are some things I’ve written about. Search any of these
.
apples
apricots
artichokes
arugula
beets
blueberries
broccoli
carrots
cauliflower
celery
cool season garden
cucumbers
garlic
guavas
insects
kale
kohlrabi
kumquats
lettuce
limes
marionberries
mustard
oranges
organic
persimmons
poetry
pomegranates
radish
raised beds
rhubarb
scallions
snow peas
spinach
squash
strawberries
tangerines
tomatoes
warm season garden
zucchini
Something not here? Get in touch.

 

 

Cut and Come Again Celery

November 17, 2012

As Thanksgiving nears, you may be buying celery for stuffing or other celebratory recipes. A neighbor quotes his Italian grandmother who said that a little celery makes everything taste better. I agree.

My gardening friend, Tori planted it in a container and cuts stalks for cooking whenever she needs it.

Here’s how to have celery at the ready. I chose a smallish bunch of organic celery, but a two inch chunk of any celery will do.

The celery end rested in water near a bright window in my kitchen for about a week. I changed the water every few days. Though no roots developed, celery leaves sprouted.

I planted the ignoble chunk of celery, whose usual end would have been the compost bin, in a large terra cotta pot. The copper ring comes from my husband’s scientific research apparatus–a discarded gasket that may deter marauding snails. When I checked today, the celery was about three inches tall.

Celery is a heavy feeder, requires rich, light soil, abundant moisture and prefers the cooler winter temperatures. Ventura is, and Venice was a prime celery growing region. What do they have in common with Point Loma? Fog and cool temperatures. My celery should do well.

The celery harvest in Ventura, California. Watercolor by Gerry Segismundo.

For Thanksgiving--Persimmon-Pomegranate Salad

The Philosophy of Alice Waters