Wild Hare Celery is here, and it might be right on time for Tomato Soup and Grilled Cheese weather this week?! Who knows—we actually have a very rare round of August Bok Choy this week too, so expect the unexpected I guess. Lush, leafy, bright and full of fresh flavor, Celery is one of those vegetables that I will forever argue is an unsung delicacy to eat in season. Farm fresh really hits different with this one, and Farmer Mark really loves growing it, even though it can be fickle. Celery takes foreeeever to grow, which means it is vulnerable to all four seasons of varying weather, mildew, and pests.  We start it from super tiny seeds in late Winter, and cross our fingers that we'll be harvesting from late Summer through Thanksgiving.  Some years we luck out.  Some years are a bust.  Last year, mildew set in early, so we’ve started this year’s crop two weeks earlier than last to head off problems.  We only get one shot at it per year, but we give it our best each time. As soon as things heat up again, it will lead us all toward some fresh takes on late-Summer salads and stir fries. 

Meanwhile, the tomatoes are flowing in beautifully and deliciously—Heirlooms, Beefsteaks, Cherries and Romas are all on the ripe-and-ready- list. And as one of our folks reminded us last week, this is one of twoish months a year when tomatoes taste like tomatoes, so let’s DIG IN!

Thank You,
Katie

PS: One more tip about Celery, really quick. One of the marvels of farm-fresh Celery is that the tasty leaves are often still attached. And yes, they’re a really great addition to your stir fry, salad or soup. If you’re worried about your Celery losing its “crunch,” separate the leaves from the stalks with a quick chop across the top. You can still use the leaves, but the plant will cool its jets on trying to keep them alive and hopefully stay firmer a bit longer. (Same goes for things like Carrots and Beets with tops, by the way). Also, because Celery contains so much water, it is best to keep it wrapped up in a bag like you would a head of lettuce or greens, and if it goes a little limp, you can revive it with a quick soak in a cool dish of water.

IN THIS WEEK’S FARMSHARES:

• Celery

• Bok Choy or Kale

• Cucumbers

• Zucchini/Summer Squash

• Tomatoes! Cherries, Slicers and/or Heirlooms

• Plums

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

POTATO SALAD WITH CELERY & MUSTARD
Alison Roman

• 2 lbs. small, waxy potatoes such as gold creamers, fingerlings or new potatoes

• Kosher salt

• 1 whole lemon, seeds removed, finely chopped

• 1 large bunch scallions or spring onions, thinly sliced

• ½ bunch of celery (about 6 stalks), thinly sliced on the diagonal (leaves reserved, if you can!)

• 2 tablespoons white wine vinegar or apple cider vinegar (or celery vinegar), plus more

• 3 tablespoons whole grain mustard, plus more

• 2 tablespoons olive oil

• 1 cup celery or parsley leaves, coarsely chopped

• 1 cup dill, coarsely chopped

CONTINUE TO RECIPE

BLOODY MARY TOMATO SALAD
Hetty Lui McKinnon

• 2 celery stalks, thinly sliced

• 1 small red onion or shallot, thinly sliced

• 1 tablespoon lemon juice (from ½ small lemon)

• ¼ teaspoon granulated sugar

• Kosher salt (such as Diamond Crystal)

• 2 pounds ripe tomatoes (any variety), cut into roughly 1 to 2-inch pieces

• ½ teaspoon black pepper

• Handful of chopped parsley

  FOR THE DRESSING

• 1tablespoon soy sauce

• 1tablespoon balsamic vinegar

• 1½ to 2teaspoons hot sauce, preferably Tabasco

• 1clove garlic, grated

• ½teaspoon celery salt

• 2tablespoons extra virgin olive oil

CONTINUE TO RECIPE

PLUM CLAFOUTIS
Crumb

• 3 eggs

• 1 cup milk

• 2 tbsp hazelnut oil (or melted butter)

• 1 tbsp brandy

• 1 tsp almond extract

• ½ tsp vanilla extract

• ½ cup + 1 tbsp sugar, divided

• ¼ cup flour

• 8-10 small yellow plums

CONTINUE TO RECIPE

SPICY CHICKEN STIR FRY WITH CELERY & PEANUTS
Molly Baz

• 2 tsp. plus ¼ cup soy sauce

• 2½ tsp. cornstarch, divided

• 1½ tsp. sugar, divided

• ½ tsp. kosher salt, plus more

• 1 lb. skinless, boneless chicken thighs

• 3 Tbsp. sambal oelek

• 2 Tbsp. unseasoned rice vinegar

• 4 garlic cloves

• 1 2" piece ginger

• 6 scallions

• 4 celery stalks

• 4 oz. dates, preferably Medjool (about 5)

• 1½ cups cilantro leaves with tender stems, divided

• ⅓ cup vegetable oil

• ¾ cup roasted, salted peanuts

• Rice (for serving; optional)

CONTINUE TO RECIPE

QUICK WHITE BEAN & CELERY RAGOUT
Alexa Wiebel

• ⅔ cup vegetable stock, plus more as needed

• ⅓ cup extra-virgin olive oil

• 4 stalks celery, thinly sliced on an angle, leaves reserved

• 2 medium zucchini (about 7 ounces each), trimmed, quartered lengthwise then cut into ½-inch pieces

• 2 scallions, thinly sliced on an angle

• Kosher salt and black pepper

• 2 (15-ounce) cans cannellini beans, rinsed and drained

• Crème fraîche, mascarpone or sour cream, for serving

• Pesto (or soft herbs like basil or parsley), for serving

• Cooked pearl couscous or grilled bread, for serving

CONTINUE TO RECIPE