17 November 2014


My most recent delivery From the Farmer came with (among other things) one enormous bunch of celery. While my initial reaction was Y A W N , dinner-push came to dinner-shove and day or so later, I chopped + roasted a few stalks to fill some space on a baking sheet. And then I was c o n v e r t e d . I had no idea celery could taste like anything other than, well, NOTHING, let alone all rich and savory and warm and buttery (and all those other things you want to be tasting when the temperature drops 30 degrees overnight and this is you, exactly).

Re: my previously MEH attitude on celery, I gotta recommend you make this with what's grown locally-to-you (it really does make a huge difference); beyond that, go to town with ingredients. I could totally see it sprinkled with toasted pine nuts or playing part in some sort of amazing mashed potato situation; I made this last week for the Gordy's Pickle Jar Blog and folded in their spicy Cherry Pepper Spread and it was sooo good. But regardless of where you take it (and whether you're serving it as a side or as a spread) (CELERY CROSTINI? CELERY CROSTINI), it's total comfort food, and as Thanksgiving-appropriate as they come.

o n e  l a s t  t h i n g  – don't toss the leaves. They're absurdly good, and there's apparently a ton you can do with them. We stuffed them into chicken breasts last week (a la) and I'm itching to get my hands on another bunch for that reason alone. CELERY. WHO KNEW?

Celery + Parmesan Salad

2 cups Celery + Leaves, roughly chopped
2 cloves Garlic
1/2 cup grated Parmesan
1 tbsp. Grapeseed Oil
2 tbsp. Butter
Sea Salt + White Pepper, to taste

1. Warm oil in a medium skillet over medium heat, then add garlic. Sautée until fragrant, 2-3 minutes, then add celery. Add sea salt and white pepper to taste (get generous with that salt) and cook, stirring, for 5 minutes or until bright green.
2. Reduce heat to medium-low and add butter. Cook 10-12 minutes, stirring often, until lightly browned and heading towards tender.
3. Transfer celery and garlic mixture into a food processor, and add parmesan. Pulse until roughly chopped and transfer to a medium bowl. Serve warm.


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