Quicker Thinker Upper
Assistant Cook
- Joined
- Dec 8, 2006
- Messages
- 27
Yesterday, right by my work, a little farmer's market sprang up. I had never seen it before, so I walked over and bought some veggies (turns out that they had only been there for a week, and I had been on vacation). Anyway, I bought some veggies from them, including celery.
The celery was darker than I was used to, and more bitter than any celery I'd ever had. Not unpleasant, just different. It also wasn't as crisp as those that I typically buy in a supermarket. I figured it's just a different "strain" or something.
I was making a vegetable stock, and I did not use the celery's leaves...later on, reading through some recipe books, I came across something that said to use veggies, their leaves, skins, etc when making stock. I tasted the celery leaves and they were even more bitter than the stalks (which, again, were more bitter and were darker than the usual stuff I buy)...
Do you guys usually use the leaves of the celery? I wasn't sure if it would add little something to the stock, or if it's typically a no-no, if there are any other uses for it, etc...
The celery was darker than I was used to, and more bitter than any celery I'd ever had. Not unpleasant, just different. It also wasn't as crisp as those that I typically buy in a supermarket. I figured it's just a different "strain" or something.
I was making a vegetable stock, and I did not use the celery's leaves...later on, reading through some recipe books, I came across something that said to use veggies, their leaves, skins, etc when making stock. I tasted the celery leaves and they were even more bitter than the stalks (which, again, were more bitter and were darker than the usual stuff I buy)...
Do you guys usually use the leaves of the celery? I wasn't sure if it would add little something to the stock, or if it's typically a no-no, if there are any other uses for it, etc...