Celery has been around for at least 3,000 years, and was first cultivated in the Mediterranean. Today, celery is the second most popular salad crop grown in the United States! It is a very long season crop, and seeds sown in March will not be harvested until late summer/fall.

Locally grown celery has more flavor intensity than celery grown in mass production farms where irrigation is constant and the soil depleted of its nutrients. Our farm celery is also leafier! Celery contains vitamin K, folate, potassium, fiber, and the micronutrient molybdenum.

To Store:

Unwashed, celery can be stored in a paper bag in the refrigerator drawer for up to 2 weeks. Additionally, to make meal prep a bit easier, chop and wash celery thoroughly and store upright in a mason jar half filled with water in the fridge. That way whenever you need a crunchy snack, you can reach right in and grab a stalk!

Preparation:

Cut off and discard the bottom of the stalks. Wash thoroughly with cold water. Celery makes a great snack when eaten raw- spread with peanut butter, dip it in hummus, or pair with herbed cream cheese! It also makes a wonderful addition to soups and casseroles.