CSA: Celery!

There have been a few polarizing vegetables written about on this blog, and celery is one example: people either love it or hate it.

Maybe it’s time to give celery another try! It’s full of fiber, water, and antioxidants as well as vitamins and minerals. And while it may not be the first choice as an entree, it is a stellar snack builder as well as an important element of flavor building in Italian, French, and Cajun cooking.

Here are some of my favorite ways to use celery:

This celery-date salad is one of my all-time faves. Sometimes I sub the Parmesan for aged cheddar.

If the only way you eat celery is with wings and blue cheese, this Buffalo Chicken Casserole might be of interest to you.

Or for something a little lighter, this Cranberry Honeycrisp Celery Salad would be great for Thanksgiving.

If you’re lucky enough to get leaves with your celery, they are a fantastic last-minute addition to soups and stews. Think of parsley, but with celery flavor. You can also dry them in the oven or dehydrator and make homemade celery salt for a fun DIY addition to your spice cabinet.

Ready to branch out from ants on a log? Let me know in the comments below.