There was a great sale on celery at the grocery store this week. (Celery is in season right now.) I love to shop for food near the Thanksgiving, Christmas, and Easter holidays because there are so many great deals on beef, ham, and turkey and the different vegetables and canned goods that go into preparing the feasts for these holidays.
One of my pet peeves is waste. It is part of the reason that I junk pick, give stuff away, reuse things, and wear things out.
One sore spot for me is our almost criminal waste of our vegetable resources! I’ve watched people cut off and throw away the ends of celery—the part where the stems branch and above. (Yes, Earth Shaking isn’t it?!) The leaves are the best part for making stock and are also good in a green salad. (You can actually grow Cutting Celery that you only use to make stock or dry to make celery flavoring!) The branching stems also can be sliced or chopped and used like any other part of the celery.
The center (that tight little cluster of tender leaves and stems) of the celery stalk, another part I have seen people discard, is the most wonderful part of the whole vegetable. Use it as a garnish, in relish trays, chopped and added to salads, or in any other dish requiring celery.
You may think that I’m crazed for ranting about celery ends and what to do with them, but if I won’t, who will? We all pay too much for food to throw it away. Begonia