Celebrate Celery

While growing up, my best memories of celery were spread with cream cheese on a veggie platter. Peanut butter and raisins on top of celery was always a fun treat. That would be called “Ants on a Log.”  My mother would also attach the food grinder to the table and begin placing multiple stalks of celery into the unit grinder for our Thanksgiving stuffing. I loved helping her with this project.

As an adult and culinary specialist, I include celery in many of our recipes. I especially like celery chopped and tossed into a salad. I also love a few stalks in my Bloody Mary.

Celery is Very Healthy

Celery contains vitamin C, beta carotene and flavonoids, but there are at least 12 additional kinds of antioxidant nutrients found in a single stalk. It’s also a wonderful source of phytonutrients, which have been shown to reduce instances of inflammation in the digestive tract, cells, blood vessels and organs.

Chronic inflammation has been linked to many illnesses, including arthritis and osteoporosis. Celery and celery seeds have approximately 25 anti-inflammatory compounds that can offer protection against inflammation in the body.

And then there’s the high-water content of celery, almost 95 percent, plus generous amounts of soluble and insoluble fiber. All of those support a healthy digestive tract and keep you regular. One cup of celery sticks has 5 grams of dietary fiber.

With minerals like magnesium, iron and sodium, celery can have a neutralizing effect on acidic foods – not to mention the fact that these minerals are necessary for essential bodily functions.

Tips for Buying and Storing Celery

Sturdy stalks. Look for celery that has sturdy, upright stalks. They should snap easily when you pull them, not bend.

Crisp leaves. Leaves should be crisp and fresh, ranging in color from pale to bright green. Avoid celery with yellow or brown patches.

Wait to chop. Chop celery just before cooking or serving to maintain nutrients. Even celery that has been chopped and stored for just a few hours will lose
nutrients.

Steam it. Steamed celery will retain flavor and almost all of its nutrients.

Eat in five to seven days. Eat fresh celery within five to seven days to
enjoy its maximum nutritional benefits.

Eat the leaves. Don’t discard the leaves — that’s where celery has the most calcium, potassium and vitamin C. But because they don’t store well, consume celery leaves within a day or two of purchase.

In addition to its many health benefits, celery is a versatile veggie. You can eat it raw or cooked, and it makes a great addition to smoothies, stir-fries, soups and juices. Celery can also be steamed or baked.

I asked one of our team members, Chef Charles Kelly, on what he loves about celery and he said, Celery Root, another root vegetable that is high in fiber. He enjoys making a puree with sun dried tomatoes. The puree can be lathered on top of seafood, chicken, pork, baked potatoes and pasta. QCBN

By Debbie Maranville

At Goods from the Garden, Catering & Events, we are passionate about creating the culinary experience for our customers. Consider our company for your next event. We have a venue, conveniently located at the Prescott Gateway Mall.  We can accommodate up to 100 guests. Contact us at 928-237-4116 or goodsfromthegarden@gmail.com.

Debbie Maranville is the co-owner of Goods from the Garden and The Natural Healing Garden.