The Not-So-Quiet Vegetable

Share this post

Crunch! Crunch! Crunch!..
"—and then he knelt on one knee and said—"
Crunch! Crunch! "What?"
"”¦and she looked in the box and”¦—"
"What? What was in the box?" Crunch! Crunch!
"”¦she was so excited!"
Crunch! "Was it a ring? Did he propose?"
"What? No! It was The FruitGuys TakeHome box. She was really excited to  see this week’s great veggies.”
“Oh, I was munching on celery, I couldn’t hear you.”

Has this ever happened to you? Veggie Aural Obfuscation or Noisy Celery  Syndrome? Celery is such a refreshing and low calorie snack, it’s easy to just  munch away on it and tune out the world. There is good reason for this: celery  contains the phytochemical phthalide, a compound that gives celery its smell  and reduces stress and high blood pressure. In Chinese medicine, celery, along  with the flavorful seeds from its blossoms, has long been linked to lowering  blood pressure. With its Potassium, Folates, and Vitamin C, celery is a filling and  nutritious stand-alone snack or a welcome addition to salad.

Celery (Apium graveolens var. dulce) ribs are also the backbone of cooked  sauces, soups, and casseroles because when cooked, they retain much of their  flavor and nutrients. Flavor enhancement is a trait of the aromatic vegetable  family Apiaceae, which includes celery, parsley, carrot, and fennel. The  combination of celery, onions, and bell peppers is known as The Holy Trinity  in Creole and Cajun cuisine; just as Mirepoix, the French combination of 1 part  celery, 1 part carrot, and 2 parts onion, serves for French and Italian cuisine.

Originating in the salt marshes of the Mediterranean Sea, celery has evolved into  a plant that has perfected the drawing up and retention of water. The plant has  also developed its own protection from fungal infections, but this compound can  make some people sensitive to celery.

The organic celery in the TakeHome cases should be rinsed under cold water and trimmed at the tops  and bottoms. Some prefer to peel the large, thicker strings off. Don’t forget  the quieter parts of the celery: the leaves add flavor to salads and the heart is  delicious when braised.

Freshly picked veggies always taste best eaten as soon as possible. According  to Cook’s Illustrated magazine, the best storage method is to completely wrap  celery in aluminum foil. It should last refrigerated for a few weeks.

- Heidi Lewis


Subscribe to the WEEKLY BITE

* indicates required


Recent Food articles:

Two Easy Recipes for Canning Stone Fruit
June 25, 2019
The health benefits of honeydew melon
June 20, 2019
The delicate flavors of white peaches and nectarines
June 13, 2019
Onions, garlic, and leeks provide many nutritional benefits
May 30, 2019
History of the tomato
April 18, 2019
How to prepare Ataulfo mango
April 4, 2019
Making the most of citrus season
February 14, 2019
Three hearty soup recipes you can enjoy all month
February 4, 2019
Tempting winter fruits to brighten your weekly mix
January 31, 2019
Easy meal prep recipes you can eat all week
January 7, 2019

More recent articles:

Summer muffin recipe
July 18, 2019
Assumptions can harm both recruiters and job seekers
July 16, 2019
Simple summer salad dressing recipes
July 11, 2019
Summer fruit varieties and when you’ll be seeing them
July 9, 2019
Easy summer pasta recipe
July 4, 2019
How to create a dress code that works all year
July 2, 2019
More employers are getting serious about time off
June 27, 2019
Don’t let plantar fasciitis pain break your stride
June 11, 2019
How to make stone fruit jams and butters
June 6, 2019
Listen and learn something new about work life—wherever you are
June 4, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.