I'm trying it this winter. I think I'm just going to try a cutting variety. Maybe some stalks, but not blanched as it will only be cooked for soups and stews.
I understand that a lot of it is grown in Yuma, AZ in the winter. A few people in Phoenix have had success with cutting types. I use a lot for soups and don't want to spend the prices for organic celery. I guess celery is one of the worst veggies for pesticide residue.
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