Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Chose straight, ridged celery stalks that smell fresh
- Avoid limp or floppy stalks and those that seem woody, soft or spongy.
- Celery can be stored in a refrigerator in a plastic bag for a week or more.
- Celeriac is easiest to peel and slice with smooth skin and can be stored wrapped in plastic in refrigerator up to one week.
- Celery makes a great snack raw-separate the stalk from the bunch, trim leaves if desired.
- The leaves can also be added to stuffing and salads.
- Celeriac can be eaten raw or grated into salads. It is also commonly cubed and roasted with other root vegetables.
- Celeriac can also be a great addition to mashed potatoes, boiled and mashed with the potatoes.
- Celery and leaves are popularly added to soups and stir fry for added crunch and nutrition.
Like it! Celery Apple Salad
- ½ cup chopped celery
- 1 cup apples, chopped and cored
- 1 Tablespoon chopped walnuts
- 1 ½-Tablespoon non-fat plain yogurt
- ½-Tablespoon non-fat vanilla yogurt
- 1 ½ Tablespoon 100% apple juice
- 2 Tablespoons raisins or Craisins
- Salt and pepper to taste (optional)
- In a large bowl, combine celery, apples, raisins and walnuts. Mix.
- In a small bowl, mix yogurts together with apple juice and blend thoroughly.
- Pour dressing over apple mixture. Mix well to coat.
- Serve. Refrigerate leftovers. Makes 2 to 3 servings.
Yield: 2 to 3 servings
Nutrition Facts per Serving: Calories 80; Fat 1.5g; Cholesterol 0mg; Sodium 20mg; Carbohydrate 16g; Sugars 12g; Fiber 2g; Protein 2g
Source: Cornell University
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