Organic Celery
With a few of these crunchy, flavourful stalks, the kitchen’s your oyster.
Celery Grown by Riverford in the Vendée at Le Boutinard, France
About
An incredibly useful and versatile veg - chop raw for crudités, slice for salads, use in stir fries, or as a base for soups, stews and stocks. With a few of these crunchy, flavourful stalks, the kitchen’s your oyster.
Country of origin
Produced in- France
UK Seasonality
My mum, who's 83, said she hadn't enjoyed celery like that in years
How to prepare
We grow our celery slowly above ground, giving greener, sturdier stalks than you’ll find in the supermarket. It’s often better cooked than eaten raw. Sweat gently in a little oil with carrot and onion to form the classic soffritto flavour base for all sorts of stocks, soups and stews.
Storage
Keeps in fridge for a week; two if to be used in stock. Wash before eating.
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Grown by Riverford in the Vendée, Le Boutinard, France
Our brilliant French grower team, led by Marco Altamirano, supply our boxes with loads of colourful veg throughout the year. There’s lettuces, sweet mini peppers, cucumbers, broad beans, aubergines, autumn squashes – plus some of our favourite unusual treats of the year, including Padron peppers, cape gooseberries and tangy Mexican-style tomatillos.
Celery recipes
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Braised celery
Serves: 2 Total time: 40 min
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Pork escalopes and braised celery
Serves: 2 Total time: 55 min
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VEG HACK
Celery salsa
Serves: 3 Total time: 20 min
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Bloody orange Mary
Serves: 1 Total time: 5 min
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Purple mary
Serves: 12 Total time: 1h 15 min
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Grilled leek and blue cheese salad with apples, celery and hazelnuts
Serves: 4 Total time: 25 min
