As the price of supermarket produce climbs, we are often forced to ask ourselves questions like "do I really want to buy two celery hearts for $6.99"?
Having forced myself to adopt a local diet I can attest that I have not bought celery in ages.
There was a 2 year-stint in university where I purchased it biweekly (turns out that pb and celery was exactly what I needed during cram sessions), but since my locavore tendencies kicked in, and celery wasn't typically present at the farmers' market I attended, it was also a no-show in my produce drawer.
But what about those instances where I feel that celery would be a worthy addition? After all, many of my favourite dishes start with a nice mirepoix.
As it turns out, I am fine with forgoing the peanut butter and celery of yonder years since I really only use celery in cooked dishes.
This grossly overlooked herbaceous perennial does exactly what celery does in dishes, which makes total sense given that it is an umbel and closely related to parsley, celery and carrots.
So while only the leaf is palatable raw (the stem is very fibrous, and needs to be finely chopped if left uncooked), the stem gives way more flavour than its humble water-logged celery, and as such, you don't need much of it to add lots of flavour.
A few weeks ago I posted about lovage soup, which I highly recommend, but have fun with it!
Spaghetti sauce, you betcha! Broth is a million times better with lovage. Scrambled eggs, yes please.
So go ahead and swap for celery, and if you really lovage it, plant it in your backyard for yumminess on demand.