In My San Diego Garden and Kitchen

Today it was time to slay the five Tango celery plants. As spring unfolds, the stalks develop a stronger flavor and the plant prepares to bloom and set seed. I find the celery still suitable for cooking but less so for eating raw.

In past years, careful cleaning, prep of the celery stalks and storage keeps them fresh and usable for at least a month. Homegrown veggies seem to store longer in the fridge.

I pulled out two favorite cookbooks and found a few possible recipes with celery as the main ingredient. There will be an original Moosewood Cookbook Waldorf salad later this week and a Cream of Celery soup from the same cookbook.

I did a riff on Celery-Almond-Date Saladita with subs for what was on hand: pistachios, dried cranberries and herb goat cheese. I’ll make it again with surplus celery for the pleasant flavors and textures.

And a chicken caesar salad with extra celery last week.

More spring chard for a neighbor who relishes it.

The first decent ‘Seascape’ strawberry of the season.

Sunday’s church entry bouquet of alstroemeria, cerinthe and gomphrena.

Check the What I’m Planting Now page as I transplant and sow seeds in the spring garden and plan for the summer garden. Then head today to Harvest Monday, hosted by Dave at Happy Acres blog and see what garden bloggers around the world harvested last week.

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