What To Make When You Have A LOT of Celery.

Dear Folks,

I grow celery - in the desert garden - and because I let it reseed each year I usually have a LOT of it this time of year.  Some of it is going into flower (and I will capture some seed later for my seed bank inventory), but right now I have a lot of fresh leaves.

What to do?  Most people do not think of celery as a vegetable, they think in terms of a bit of flavor for soups, stews, sandwich salads (Tuna, etc.).

Over a decade ago I developed a braised celery and cranberry dish for Thanksgiving and it was great.  I posted it here on the blog last fall.

However I have not done much with it since (outside of always adding to sandwich salads) except to dry to add to my pantry, and even make it a part of my homemade vegetable bouillon.

But now that I have no lettuce in the garden, and I have a LOT of celery I mulled what I could do with it.

I thought about using it "in place" of lettuce, so our lunch yesterday was a Bacon, Celery, Basil, Tomato sandwich with our apples on the side, on raisin toast :-)

I got to thinking about a celery leaf "pesto" and the Sweet Potato Linguine I have and dinner was now planned.  (The pasta is from locally producer DeCio Pasta in Tempe, and I purchased at the Mesa Community Farmers Market.  Great products with excellent ingredients.) Also pictured in the last farme, I sauteed up some sliced beets and beet tops (from the garden) for Deane as a side dish for him (he loves them, I'm slightly allergic to them).

Celery Pesto Pasta Primavera

This kind of dish is not about exact ingredient ratios, increase or reduce as you like.  I decided on a "raw" sauce created by chopping fresh tomatoes and onion and placing in a bowl, adding the "pesto" a dribble of olive oil, and salt and pepper.  Then when the pasta is done, drain quickly and add to bowl, let sit for a minute or two to heat the veggies and then toss.

Handful of celery leaves (substitute parsley or more basil if you do not have celery)
4 small sprigs of basil
2 small sweet peppers, cored and slivered
1-2 small tomatoes or 1 medium size, chopped
Scallion, 2 inch piece, minced
Parmesan Cheese, grated
Chopped walnuts
Linguine or Spaghetti (1-2 servings)
Salt & Pepper to taste

In a bowl, place chopped tomatoes and onion.

Rinse celery and basil, place in a blender or bullet grinder with a bit of water and buzz until ground up.  Drain, catching the water*.  Add to bowl, drizzle with a tablespoon or so of olive oil, add cracked black pepper and salt to taste.

Boil pasta according to directions.  In the last minute add the slivered peppers, stir to mix with pasta.  When done, drain, but leave slightly damp and immediately add to bowl.  Let sit for 1-2 minutes to allow the veggies to heat up.  Toss, plate up and top with Cheese and Walnuts.

Turned out great.  The sweet peppers added a note of sweetness to all the savory elements.

*This "herb" water contains a lot of flavor from the herbs/greens used, so I add it to my stock container in the freezer for the next stock making time.

So, what else can you use fresh celery leaves for?  Some nice ideas found on the internet:

Make a celery simple syrup -- ratio is 1/2 to 1 cup of rinsed celery leaves, 1 cup each sugar and water.  Bring water and sugar to a boil, stir until well dissolved, add celery and let steep until cool or overnight (to taste). Drain, discard the leaves and store the syrup in the frig for up to 1 week.
-----Use to make celery soda -- 1/4 cup of celery syrup, add 3/4 cup of cold seltzer or sparkling water, stir and enjoy.
-----Use as the simple syrup in any cocktail.  Combine with fresh mint for a different Mojito 

Use in place of parsley or lettuce in a recipe.

Substitute for Loveage (a celery flavored herb) in recipes. (Loveage is a far stronger flavored celery taste so adjust recipe when using celery.)

What new or old fashioned way have you used celery leaf?

. . .

Next Events Coming Up:

I am speaking at the monthly meeting at the Arizona Herb Association on June 2nd.  Topic is Stevia and Syrian Oregano.  Their business meeting starts at 7 p.m. and my talk will be approximately 8 p.m.  Great organization to join.

June 24, 2016, Friday, 9 a.m. - Noon
FREE Seed Share / Swap
Mesa Farmers Market

June 25, 2016, Saturday, 6 p.m.
Sow! 105? Yes!
Lecture at Mesa Urban Garden (MUG) on sowing in the summer
Free (consider donating to the garden or renting a bed)

. . .

Check out my books and calendar on Amazon.

Follow me on Facebook
 

-- Catherine, The Herb Lady

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Fun Lectures at the Lavender Herb Farm - And a "New" Herb To Check Out!

Dear Folks,

My 2 day lecture event,  "Let's Talk Culinary Herbs" at the Lavender Herb Farm in Chino Valley, AZ this past weekend was by all measures a fun success.  The audience enjoyed the herb-inspired light menu, I had great questions from the folks, and I believe many left inspired to try some new or more herbs in their garden and kitchen.

Linda Nedblach hosts a tea and a luncheon each month at her beautiful farm and I would encourage you to join her "club" of happy guests by signing up at her website to receive the regular emails on the next events, teas and luncheons.  She tells me the lavender should be blooming in June, so try to take advantage of one of her events.  NOTE:  She is only open the days of the events and asks that you take note of hours and guidance on participating in the events.  She CANNOT take reservations via email, you must call to arrange your reservation.  This is a working farm and there are NO handicap facilities.

Linda attended one of my lectures quite a few years ago and she told me when we met several years when I came up for a tea, that lecture inspired her to grow and do more with herbs.  How wonderful is that, that my lecture inspired, at least in a tiny part, this beautiful farm.

I can't take credit for the incredible effort Linda has put into the farm.  The pictures hopefully give you a little idea of this piece of tranquility.

Thank you to Lee Ann Aronson, who is with the Arizona Herb Association, for taking the picture of Linda and I.

I will be giving a talk on Stevia and Za'atar at the June 2nd meeting of the Arizona Herb Association, following their business meeting.

If you are not familiar with the AzHA and are wanting to find out more, consider joining them and participate in their meetings and events.

A "New" Herb To Try

Lamb's Ears Stachys byzantina, is a petable and edible herb.

After more than 30 years of my trowel & error gardening with all things edible and my insatiable desire to try new-to-me edibles, I discovered over the weekend that this member of the prodigious mint family is not only useful (I knew that part) but also edible!!  I am also always learning new-to-me edibles and I love that!

And it was a kismet moment after Friday's lecture and a question from an audience member about Lamb's Ears and reading an issue of Island Homes in my guest room, that I learned about Lamb's Ears edible status.

The question had to with whether this velvety soft-leafed, pretty plant was edible because it can be "VERY" happy in their, and your gardens.

I have grown Lamb's Ears in my garden, but not currently, the picture is from some years ago with a Lamb's Ears (the gray velvety leaf) next to my Dark Opal Basil.  I knew from my research that the anti-bacterial, and soft, leaf was used as wound dressing during the Civil War.  What I did not know until this weekend is the leaf is edible.

"In Brazil it is used as an edible herb, called lambari." -- Wikipedia

Later that evening as I was relaxing in my room, reading an Island Homes article by Richelle Directo, where Directo describes the leaf as having a rosemary flavor and use.

Various blogs and references on the internet indicate the culinary use as possibly raw in salads (some say not a great taste), steamed, made into a tea or battered and fried up (the preferred method in Brazil).

I can tell you it is an easy plant to grow here, somewhat drought tolerant and will re-seed in your gardens.  The flowers are a lovely purple contrasting beautifully with gray leaves and produces tall spikes of the flowers.  Toward the end of the flower cycle the flower heads can get prickly, so just a note of caution to the little ones and you, who may love petting the leaves and soft stems.

. . .

My Next Free Seed Share is at the end of June, watch for the details.

Also I will be giving a free lecture at Mesa Urban Garden at the end of June, watch for the details.

Have a best day!



-- Catherine, The Herb Lady

If you enjoyed this post, subscribe in the upper side bar link, to get all my posts!

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

My Website:

http://www.herbs2u.net/ 

Celebrate Herb Day at the Boyce Thompson Arboretum, April 23rd

Dear Folks,


In honor of National Herb Week (May 2nd-May 8th) come on out to the Boyce Thompson Arboretum April 23rd from 11 p.m. - 3 p.m. where Catherine, The Herb Lady, and the folks from Arizona Herb Association will be providing samples of  herb inspired foods.  See more details below.


The Annual April Herb Festival at the BTA was rained out and they and the Arizona Herb Association have a great selection of herb plants that need homes.   Come on out for ideas, information, plants and food samples to inspire your own National Herb Week Celebration.

This time the weather for the day looks to be lovely!!


I have not finished my menu planning for the day, but you can expect foods flavored with fresh herbs from my gardens.


Carolyn Hills, President of AzHA said they will be providing a delicious sounding menu of:

Lavender Cookies, Lavender Lemonade, Lavender Shrimp, Thai Lemongrass Chicken and Lemongrass
Meatballs


They will have some plants for sale:  Lemongrass, Assorted Basils and Lavenders


The BTA has a great selection too


My books are available for sale in the BTA gift shop (you can find ebook versions of them at my publishers site http://stores.lulu.com/herbs2u


Boyce Thompson Arboretum
http://ag.arizona.edu/bta/


Arizona Herb Association
http://www.azherb.org/index.php


Come on out!  Ask questions, learn, taste - explore the beautiful Boyce Thompson Arboretum and go home with ideas and plants to make it happen at your home!


Catherine
The Herb Lady

http://www.herbs2u.net/