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Old 02-08-2008, 10:51 AM   #11
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breezy, in your warmer clime, i can see how it would become bitter pretty quickly.
wart is in n.e. ohio, so it's closer to my zone. no worries about bolting before the rest of the mix is ready, in most years.

and yes, it is a member of the cruciferae family, more like radishes. but i was speaking in generalities.

i've never seen nor heard of anyone that ate the bulb/root structure.
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Old 02-08-2008, 11:20 AM   #12
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Quote:
Originally Posted by YT2095 View Post
as for celery, you want the self blanching types, although they Can be a bit of a pain to grow as "Shop Standard" to look at, the flavor is great.
we Do buy celery here though, so I don`t blame you on that one
What is "self-blanching" celery?
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Old 02-08-2008, 11:42 AM   #13
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it has liitle legs that let it jump into a pot of water, then into an ice bath?
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Old 02-08-2008, 12:30 PM   #14
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LOL!!!

Self-blanching celery, like self-blanching cauliflower, grows in a naturally closed-in heading effect so that the inner portions of the plant naturally blanch to a pale tenderness.

Non-self-blanching varieties require that, in the case of celery, you have to do the blanching either by mounding up soil/mulch around the growing plants, use tilted planks of wood, anything to prevent light from reaching the inner portions of the plant.

In the case of cauliflower it involves tying the leaves around the forming head to keep it both tight & white.

I don't bother growing celery myself. It's a PITA, husband doesn't care for it, it's cheap to buy for what little I use, & lasts a long time in the fridge.

I try to base my garden on things that 1) we both really like to eat, 2) things that tend to taste better when home grown, 3) varieties that aren't normally available in local markets, 4) fun new varieties that I've never tried before.
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Old 02-10-2008, 06:19 AM   #15
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I like growing the leaf lettuce types as you can pluck what you need that day or even that hour and get it to the table. I over plant the rows and thin by harvesting the whole small plants for the salad bowl. The mesculin mix is great tasting and colorful IMO.
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Old 02-10-2008, 10:22 AM   #16
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I love to raise my own celery and do not fool with blanching it. I use a lot of celery in cooking and will cut off a stalk or two almost daily from about one month after transplanting to the garden (May) until November. I grow one dozen plants every season. The only requirement is that it needs watered regularly, so I plant them close to the garden gate.
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Old 02-10-2008, 09:51 PM   #17
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A section of my garden is on top of an old cistern (my home is 155 years old). This portion is about 3'X4' and very shallow. This is my lettuce bed, because it is so shallow and lettuce doesn't need much root room. I mix various kinds of leaves, to include spinach, and grow a booming crop every spring. Come late summer, my near-by tomato plot takes it over. Both are great.
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Old 02-10-2008, 09:56 PM   #18
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I wish I had more space here for more veggies. Each year I hedge more and more of her prairie garden out and more veggies in. Still, need to cut back the neighbors tree so I can increase the amount of sun we get. I really really wanna get back to growing some sweet corn ;)
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Old 02-10-2008, 11:14 PM   #19
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mav, what's a prarie garden?
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Old 02-10-2008, 11:22 PM   #20
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Basically, she made my back yard look like it did before people settled this area.
Officially it means she uses only those plants that are native to this region and grew in the prairies here before they were plowed under.
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