Aug
01
    
Posted (Lori) in News

CELERY

The first time we got celery in our shares, I pooh-poohed it. The celery we get from Stoneledge is not the kind we see in the supermarket, with giant stalks. And in past years, our celery has been flavorful, but stringy, leafy, and with small ribs. But the celery we’ve  received in the last few years has been great, big and juicy and perfect for all kinds of recipes as well as stock (though still not the supermarket kind). And we’re getting it again this week. Mark Bittman provided a comprehensive guide to using celery a few years ago:

http://www.nytimes.com/2012/04/15/magazine/sixteen-reasons-to-take-celery-seriously.html?_r=0

His interactive recipe guide is here:

http://www.nytimes.com/interactive/2012/04/15/magazine/celery-recipes.html?ref=magazine

Celery and Parmesan Salad
48 Reviews
Recipe courtesy of Ina Garten
Show: Barefoot Contessa
Episode: Italian at Home
SAVE RECIPE PRINT
Recipe Video
Celery Salad & Lemon Dressing (03:00)
Total:2 hr 15 minActive: 15 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4-ounce chunk aged Parmesan cheese
2/3 cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves
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Directions
Watch how to make this recipe.
At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
2010, Barefoot Contessa How Easy is That?, All Rights Reserved

Celery Salad From Lee’at:

There’s a celery salad I like to make that’s super easy:

Slice stalks of celery thinly and chop and use the leaves too. Mix together about equal parts of olive oil and lemon juice. Add in mustard (the condiment, not seeds or powder), salt, and pepper. Pour over celery and toss. (I will admit that I usually don’t even mix the dressing ingredients together first – just pour them over the celery and toss. One less dirty dish that way).

CELERY & PARMESAN SALAD

1/2 cup good olive oil

2 teaspoons grated lemon zest

1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)

2 tablespoons minced shallots

1 teaspoon celery seed

1/2 teaspoon celery salt

1/2 teaspoon anchovy paste

Kosher salt and freshly ground black pepper

5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)

4-ounce chunk aged Parmesan cheese

2/3 cup toasted walnuts, coarsely chopped

Whole flat-leaf parsley leaves

Directions

At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.

When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

2010, Barefoot Contessa How Easy is That?, All Rights Reserved

LACTO-FERMENTED CELERY

http://naturallivingsocal.blogspot.com/2012/04/cultured-mondays-pickled-lacto.html

This recipe is very easy.  Here is what you need:

* One 6 cup or two quart sized glass canning jars

* Four stalks, plus a few pieces of the heart cut into 3-4 inch sticks; can include a few leaves if you like

* One small head of garlic

* Two sprigs of rosemary and a few sage leaves or fresh herbs of choice; or none at all

* Four tablespoons of pink or sea salt

* Two tablespoons of whey (see note)

* Around 5 cups of filtered water

Wash your celery, garlic (skins off), and herbs thoroughly, cutting off any damaged or brown pieces.  Cut your celery into 3-4 inch stick sized pieces.  Take each piece of garlic and cut in half any large pieces, then lightly crush each clove.  Add all your vegetables and herbs to your jar along with your salt and whey.  Then add your filtered water.

Give the jar a few shakes to help distribute the salt and whey throughout the water.  Set in a dry, dark place (a kitchen cabinet is fine) and allow to sit for about a week (if very warm, then check after 4-5 days, but if cooler, then it will probably need a week, as the ideal fermenting temperature is around 70 degrees).  Once your celery is done fermenting, move to the refrigerator.

(Featured on Healthy Home Economist, Homestead Revival, Real Food Forager, Cooking Traditional Foods, The Nourishing Gourmet, GNOWFLGINS, Food Renegade, Real Food Freaks)

NOTE: From wellness mama.com

Whey and Cream Cheese Recipe

prep 5 mins

total 5 mins

author wellness mama

yield 4 +

How to make whey for fermenting vegetables and other foods and get probiotic cream cheese!

Ingredients

  • One 32-ounce container of full fat organic PLAIN yogurt
  • Cheesecloth or thin dish towel
  • medium-size bowl
  • string or rubber bands

Instructions

  1. Pour the yogurt into cheesecloth or thin towel. You can pour the whole container, or just use half if you don’t need much whey. Make sure the towel is thin, as it will absorb too much of the whey if it is a very absorbent towel.
  2. Pull the ends of the towel up and secure with string or a rubber band.
  3. Tie the towel with yogurt in it to a cabinet handle above the bowl.
  4. Leave it alone overnight to drip.
  5. In the morning, if the dripping has stopped, pour the liquid in the bowl (this is the whey… yay!) into a glass jar and store in the fridge for up to six months.
  6. The “yogurt” left in the towel is actually cream cheese now. Put in its own container and use as you would store bought cream cheese.
  7. Use the whey for homemade salsas, sauerkraut, fermented veggies or pickles and more. (all recipes to come soon…. just waiting on the garden to start producing!)

courses fermented



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