I grow celery to eat fresh, (cook with), and as an ingredient in my canned products. I start the plants from seed in February, they can take up to two weeks to germinate if not helped along, and remain tiny for several weeks. I set them out in the garden after danger of spring frosts has passed. And I harvest from them about one month later. Virtually any vegetable in my garden is taken very early, the first celery stalks I harvest are only a few inches long. And I use celery in my canned tomato products. I really do not grow it to preserve, we munch on it from June to November. It will take some cold weather in the fall. I do dry some of the leaves, the dried celery leaves are an important herb for me throughout the winter.
Now my tomatoes. This was a strange year for my tomatoes. What ones survived the late spring frost, grew pretty well despite having virtuallly no rain. Then they started to rot before they ripened. And now, when the vines should be dead from whatever kills the plants mid season every year, the plants are growing away. Only got to can 30 quarts of juice. When I harvest every few days now, I just make Kadesma's tomato and cheese recipe, made one over the weekend, and will make another one today.
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead