This week’s Tango Celery is a special variety. The Tango celery variety has smooth non-stringy stalks that are super-sweet and very crunchy. It’s definitely tastier and more fragrant than store-bought celery. No part of this celery should go to waste: the stalks are great for calorie-free raw eating or used in soups and stews, and the leaves are great in salads and as a garnish. Celery is a very good source of fiber, Vitamins A, C, and K, folate, potassium, and manganese.
Putting It Together
Let’s try mixing celery up with a few other items in the bag!
Potato salad with (or without) Massaged Kale
Yields 3-4 servings
Boil potatoes until soft (about 20 minutes). When done, drain and rinse with cold water. Cut into 1-inch pieces. Whisk together 1 tbsp. apple cider or malt vinegar and ¼ tsp. salt and toss with potatoes. Add 2 sliced hard-boiled eggs and 2 stalks of chopped celery. Then toss with Creamy Dressing or Massaged Kale.
Yield 2-3 servings
Whisk together ½ c. mayo, ½ c. sour cream or Greek or drained yogurt, 1 tbsp. apple cider vinegar, a pinch of sugar, salt and pepper. Optional addition 1 tbsp. of parsley.
Yields 4 servings
Combine 3 cups finely shredded kale with ½ tsp. lemon juice or apple cider vinegar, 1 tbsp. sunflower or olive oil, and a pinch of salt. Massage until kale is wilted and bright green. Whisk together ¼ c. grainy mustard, ½ tsp. garlic powder, 2 tbsp. oil and 2 tbsp. chopped onion tops or onions, then mix with kale.