One of life’s biggest mysteries

How do I buy celery that isn’t bitter???

Speaking of bunnies, I’ve been eating so much salad lately, and tons of celery, but Lord, I can’t stand how most of what I buy tastes rancid and bitter. Almost inedible.

Is there a secret to buying good celery? Is it the color of the stalks? The two bunches I bought yesterday, the stalks seem a good color of green, lots of leaves at the top. Nothing looks wrong or aged with the bunches…they slice crisp-like but whoa, taste them and yuck.

As a child of the 50s, I remember the tri-divided glass dish that came out at every holiday meal, or fancy dinner, in which there were celery stalks, olives, and, huh, all of a sudden I can’t remember what the third thing was. Not carrots. Pickles maybe, sweet gherkins?

Anyway, if there’s a green grocer among you, or a Celeryista, fill me in. I love celery.

23 thoughts on “One of life’s biggest mysteries

    1. My dad was a Miller drinker, when he had beer, but he preferred whiskey and scotch.

      We had beer in the house in those days for my friends who came over – imagine that, parents providing beer to teens and thinking nothing of it. It’s not that anyone got shitfaced – we had it for sitting around the pool or watching football or while playing ping pong. Soda too, but the guys drank beer.

  1. My mother used to do two things – soak the stalks in ice water for a long time, then de-string them. She’d take a paring knife along the back and pull back the strings so no guest would get one.

    Our tri-dish had celery and two kinds of olives – black and green – the big green ones stuffed with pimento.

    1. First of all, thanks for commenting. Seeing your name I assumed you were of our generation. No one named Kathy or Susie today.

      Great thoughts about soaking the celery. Maybe bitterness is a natural component of celery. I know I soak radishes in ice water to get out some of the sting. Thanks. I’ll try it.

      My mom de-stringed celery too. I do not because I’m the only one eating it.

      Yes to two kinds of olives. I think there was always a dish of mixed nuts too.

  2. OT: Run to your TV if you don’t already have it on. Steve Scalise is speaking. His words have me reaching for kleenex. His love of god and family must make libs running to find ways to criticize this speech

    1. I didn’t see it all but saw enough to agree that his words were beautiful. Sadly funny we agree libs will distance themselves from Scalise’s love of God.

    1. I don’t think we had radishes. I asked my mom and she said gherkins was our third if we didn’t have two kinds of olives. I have my mother’s dish. I’ll take a pic and post it in a bit.

      Voila, dust and all, and a bit out of focus. I think this actually belonged to my grandmother first but it was ALWAYS on the table at Thanksgiving, Christmas, and many other family gatherings or on the hors d’oeuvre table in the living room

      1. We had celery and two kinds of olives, the black olives straight out of a metal can, the green ones out of a glass jar. Today with so many olive options at grocery store deli bars, I can’t imagine buying canned olives ever again. I buy kalamata olives regularly.

        Love that old dish. brings back memories.

  3. We never had it at home, but we used to go to a restaurant that had a lazy Susan condiment tray you could start with. It had all sorts of things my parents, especially, loved: canned peach halves, cottage cheese, green olives with pimentos, radishes, scallions, dill pickles and sweet pickled watermelon rind. I usually took a peach and then an olive or two, but was weirded out by eating such a different flavor. On our last visit, I discovered how good the watermelon rinds were. (Btw, the meal was family style fried chicken dinner, mashed potatoes, fried chicken livers–so good–, peas–ick–, noodles with gravy and biscuits with butter and honey. Talk about carb overload!) now I’m hungry and the rest of the family is out doing other stuff so I guess it’s celery and peanut butter for me!😁

    1. Where is that restaurant? Back in Michigan? Oh my, what a food fest.

      I remember the cottage cheese and peach combo, but don’t think I’ve ever eaten pickled watermelon rind. Sounds good tho. I like pickled beets and pickled onions.

    1. If I had a wand to remove one holiday off the calendar forever it would be Halloween. I hated it as a kid, I hated it even more as a mom and tolerate it as a grandma. Bah humbug. So no, I’m not looking for a Halloween party tray ideas!

        1. When Martha Stewart had her own catalog (IMHO, the best catalogue ever produced with the best products), her Halloween products were over the top fabulous. I think someone still sells her Halloween things but not sure who. Martha is busy selling a clothing line on QVC but QVC is on my shit list for carrying an Ellen DeGeneres “clothing” line. After what Ellen said to Megyn Kelly about Trump, I saw lots of tweeps tell QVC to cancel her line or else they wouldn’t shop at QVC.

  4. Like somebody above said, with celery one has to clean it real well, soak it good in cold waters and removes the stings and the tough skin. Then its good to go in anything. Our holiday crudités were celery, asparagus, thick julienne carrots and grape tomato’s or baby romas and sliced tri color sweet peppers and olives. Always a ton of crackers, bread and cheese. When is the last time you had eel?

    1. I want to come to your house. That list of holiday crudités, mmmmmm.

      Love eel and usually get eel in sushi. Haven’t had it otherwise lately. How do you prepare it?

      1. I’m no cook mind you but I do like eel fritta or in pichi pachi gravy. Used to be part of festa di sette pesci.
        I;m tryin to remember the name of something. It was like a busch d’noel but it was made outta a loaf of bread. Do you know what Im talking about. ?

  5. Pickled watermelon rind is Pennsylvania Dutch-yum! !’ve made it many times (it’s a preserve). Not at all like pickled beets-also yum. Did you know the reputation egg salad and potato salad have for causing food poisoning at picnics actually comes from the celery in them? You have to really scrub between the ribs to get every bit of soil/discoloration out. I use a potato peeler on the rough outside of celery stalks. Bibi

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