I think it’s a Riverview record … celery three weeks in a row. Wonder what made this a banner year for celery? I admit, it’s a lot of celery for us since there’s no one here who enjoys Ants on a Log the way I did as a kid – celery sticks filled with peanut butter and dotted with raisins. Wonder when I outgrew that?
So most of this bunch of celery will be chopped and frozen for dishing out when needed in recipes. I did that with the first bunch … and will just keep stocking up.
But I’m saving the inner stalks to make the celery toast (recipe down below) that was published in the New York Times.. Guess I’m on a toast kick …. like the cucumber-ricotta toasts from last week. That comes of having good sourdough bread in the house. (Yes, I’m using sourdough instead of white Pullman bread.) And if you’re not a blue cheese fan (although this is a classic combination like those celery sticks with blue cheese dressing people eat while chowing down on chicken wings), a good cream cheese will do, or I hear the ricotta sold by Gatherings at the Decatur Farmers Market is really delicious. Hope you have a green onion or two left over from last week.
Ingredients:
2 slices country white Pullman bread, 1/2-inch thick Sweet butter 4 ounces Cambozola triple-cream blue cheese, sliced, divided evenly between two toasts 1 cup shaved celery, from the inner head, toughest outer stalks removed, thinly sliced on the bias 2 scallions, thinly sliced on bias all the way up from the white through the green 1 large clove garlic Extra-virgin olive oil Lemon juice Kosher salt Several grinds black pepper