During this past January we had some very cold (for California, sorry East Coast!) overnight temps at the farm and I think that this stressed our celery. When you open your CSA box and see celery listed on the packing slip you may or may not recognize it. While celery should be long and tall, our celery turned out short and thin, possibly due to the stresses of winter weather.
No worries, when life gives you lemons…make celery juice!
The celery has a great flavor and loads of nutritional benefits. Just Google the health benefits of celery and you will be amazed at all of the nutrients packed into this low calorie vegetable. Most notably, celery is touted to lower blood-pressure. So really, you can de-stress with our stressed-out celery, lol!
This juice turns out a lovely shade of light green, just perfect for St. Patrick’s Day or any day you want the “luck-o-the-Irish”! It is tangy and spicy from the ginger and lemon with a touch of sweetness from the apple. It is refreshing, I love it! I used the recipe called Fresh Apple-Celery Juice with Ginger and Parsley from Food & Wine and I tweaked it to take advantage of what I had on hand.
Sage Mountain Celery Juice
1 whole bunch of organic Sage Mountain juicing celery, ends trimmed
4 small gala apples, cut for your juicer (gala was what I had on hand, you could use any variety)
1 bunch organic parsley
2 inches of fresh ginger, let sit on counter to thaw for 5-10 minutes (if you’ve been listening to me and are storing it frozen)
3 T of lemon juice
Follow the instructions for your juicer and juice the first four ingredients. Once complete, stir in the lemon juice and enjoy!
If you don’t like juicing or don’t have a juicer, our celery is also perfect for use in soups. The leaves and stalks can be chopped and used in a variety soups. Basic vegetable, a chicken noodle, or even cream of celery could be made using this fresh organic (if ugly-duckling like) celery!
Let me know if you tried the juice down in the comments, I would love to know!