Celery is so underrated! Besides smearing it with peanut butter and a sprinkling of raisins, braise it! Julia Child was a big fan of braised celery…Braising mellows this stalky vegetable and brings out a rich, savory flavor. The cooking broth reduces to a shiny glaze and while the celery tenderly yields to the tines of the fork, it still has a bit of crunch left (nobody wants to eat mush). Serve it alongside a roasted chicken or a steak.
Celery is chock-full of many vitamins and minerals including Vitamin C, Vitamin A, Folate, Vitamin K, and Niacin (or Vitamin B3). The celery that comes in our CSA is nothing like its anemic, floppy counterpart that one can purchase in the supermarket. It is deep green, and assertive, both in posture and flavor.
BREAD Share: CINNAMON RAISIN
CHEESE share: cheddar
Last week of flower share. Hope you enjoyed those Lucious, fragrant, fresh bouquets.
RECIPE OF THE WEEK:
HOW TO BRAISE CELERY
- Cut celery into 1-inch slices on the diagonal.
- Heat butter in a large skillet over medium heat. Add celery, along with salt and pepper and cook until it starts to become tender.
- Add broth, reduce heat to low, cover and simmer for 5 minutes. Uncover and cook for 5 minutes longer, allowing the broth to reduce caramelize a bit.
- Taste for seasoning and serve immediately, garnished with reserved chopped leaves.
