Celery, not salary

celery is some kind of an "Amish Aphrodisiac". At each wedding the Amish celebratory meals are led off with a celery side dish, a celery soup, and an entrée with cooked celery along with the beef entrée.
I never got a strait answer as to "WTF celery?" although several have tried. (The Amish are not good at "what ifs" and their attempts at philosophy stop at apologetics ).
So, while the beef dih int bad, nd the cold side dishes are ok, I don't like any kind of celery soup other than a Chinese chicken foot broth with quickly seared celery and sliced scallions as the vegetable.
Celeriac isn't bad if served up as a side dish (sans any of this obsession to crème over everything). Its got a celery taste but a nice texture more like radish or Jerusalem Artichoke. It too serves up well by being flash cooked in a chicken broth nd allowed to sit in the fridge overnight before eating

you need to plant celeriac. The seed store up near Santa Fe used to carry some nice varietals of celeriac. (as well as the ubiquitous Sandia Pepper)

Thanks, listening, and I might need to read that again re the flash stuff.

I recall Hamburgboy has talked about celeriac, will noodle around to see if I can find links as he hasn't posted lately.

What seed store? Tell me, tell me.

it was right off the trail closest to the old town square (where they used to sell chochkies made by the Nvajo. They specialized in Xeric plants nd native veggies

BTW, you have to figure out celeries cycle in your re. round here e plant started celery plnts around July 4. e let em grow with miniml watering nd then , in Sept, e cover the bunches with brown papare "tubes" to promote blanching (like you do for endive). It keeps the celery from tasting too strong an close to bitter

Celery needs cool weather to finish so Ill bet they want you to plant it now and harvest by Mrch or April before it gets rel hot nd dry.
I recall trying gardening hen I lived in Stockton CAl and Id hve my garden in by Novembr and out by APril cause after that it was a desert

That's new to me - I grew vegetables in both southern and northern cal, both coastal, but not with the savvy that you do. Both different than here in Abq.

Id say that you should let your celery ripen with its DARK green leaves until about 2 months bwfre harvest. Then, , take a bunch of 5 llb paper lunch bags nd cut their bottoms off so you have a "tube" of paper. Some people take newspaper and roll two sheets around something round like a bigger flower pot. Then tape the overlapped paper and you have a sleeve which you cover the plant so only the topps of leaves stick out and the stems of the celery are covered by the paper.
This blanches the celery nd gives it a milder taste (more salty and less bitter)

Thanks, Farmer..

a lot of the braised celeriac recipes I can google look like the ones hamburgboy likes

(his computer is pfffffft, and he's waiting for windows 10 on the advice of his advisor (my best friend's kid )

Tell him I miss him with a big hug - or if that is obnoxious, add some savory item of his choice.

I will definitely tell him when I speak to him.

I miss seeing him here too! (it was a good way to keep an eye on him )

There's celery in chicken soup. That's the extent of my cooking with celery knowledge. Sorry.

Yeh, but I know you know chicken soup.

So, what is the word for battuto in yiddish?