Celery - Green, White, Red & Pink
Celery - Green, White, Red & Pink
Per Head - although celery is most often used for its stalks, its leaves are edible as well and have a concentrated celery-flavour. Try dehydrating them for soups and stocks in the winter. The stalks will keep up to one week when stored in a perforated bag in the crisper drawer of the refrigerator.
Giant Red; Red celery will vary in colour depending on but generally appears in shades of burgundy, red, purple, and green. The stalks have a narrower, firmer, denser consistency than green celery and an aqueous, succulent, and crisp, chewy mouthfeel. Red coloured celery has a rich, earthy, grassy, and herbal flavour, considered more robust than the neutral tones of green celery. This variety can be used in raw or cooked applications. If you are planning on using it raw try it in salads, slaws, serve with your favourite dip or as a garnish. It is more commonly used in cooked applications such as; braised, tossed into soups, stews & sauces, or poached and served as a savoury accompaniment to roasted meats. The stalks can also be minced into stuffing, chopped into casseroles, or cooked into vegetable medleys.
Chinese White; The stems are smooth, firm, thin, and hollow with a unique, bright white colouring. White celery is crisp and aromatic with a sweet, subtly peppery, and herbal flavour. This variety is best suited for both raw and cooked applications. When using raw, the celery is commonly consumed in its young state as an edible garnish, or it can be blended into sauces and dips. Mature stems can be sliced and lightly stir-fried with other vegetables for a crunchy, nutritious dish, chopped and added to soups, or sautéed with herbs and other veggies.
Green; Celery has a juicy and crunchy flesh with a mild salty flavour. It is commonly used as an aromatic, or in mire poix bases, but should not be overlooked as a vegetable. Add into any soup or stew, braise in vegetable stock and wine, or bake with cream and cheese into a gratin. Add thin into slaws or slaw, and great additions to incorporate in many appetizers.
Chinese Pink - A stunning bright pink celery is popular in northern China, especially Beijing, where the attractive pink stalks are served in high-end restaurants. Flavour is yummy and lightly sweet, the texture is light and crunchy, and its eye appeal is unstoppable. Its brilliant bubblegum pink colour makes it a truly delightful addition to any meal. We are excited about the culinary potential of this nutritious and fun variety. Pink celery is not commonly used raw as its flavour is stronger than European celery, but some consumers enjoy the taste and add the stalks to salads, grain bowls, shredded as a side dish to fried meats, or used as a fresh garnish. Pink celery can also be pickled and served as an accompaniment to main dishes and appetizers. The leaves and stalks are mainly utilized for cooked applications such as stir-frying, braising, boiling, and frying.
Pairs well with; Pink celery pairs well with meats such as poultry, pork, beef, duck, and fish, shrimp, ginger, garlic, onions, scallions, mushrooms, potatoes, and almonds.
Vegetables & Fruits; avocado, apples, lemongrass, ginger, garlic, scallions, tomatoes, potatoes, mushrooms, carrots, bell peppers, onions, and pears
Dairy & Meat; pork, poultry, lamb, and beef, fish, sharp cheese
Others; raisins, walnuts, thyme, bay leaves parsley, thyme, rosemary, and sage.
Recipes;
Coconut Green Soup with Celery, Kale & Ginger
23 Celery Recipes That Prove There's Much More to It Than Ants on a Log
