Eat shoots and leaves

This entire herbal plant — long stalks, leaves, roots and seeds — contributes edible nutrients. Leaves, mentioned for medicinal properties in Homer's Odyssey (9th century B.C.), today join its seeds and roots as seasonings and natural remedies. Stalks add crunch, flavor and nutrition to recipes. As a good source of vitamins A, C and K and minerals, celery helps lower cholesterol and blood pressure, prevent cancer and promote health of skin, eyes, bones and brain. The vegetable is low in calories and sodium and is fat-, saturated fat- and cholesterol-free.

Nutrition Facts
Salinas, CA Huron, CA Oxnard, CA Yerington, NV Yuma, AZ

June — December
Salinas, CA

January — March
Yuma, AZ

November — July
Oxnard, CA

Healthy & Delicious

From savory appetizers to decadent desserts and each course in between, the Foxy-brand line of produce adds healthful nutrients and flavorful ingredients. These recipes offer suggestions for food pairings, hint at the culinary versatility Foxy-brand products provide and help you fill half your plate with vegetables and fruit at every meal, as suggested by U.S. dietary guidelines.

Waldorf Salad25 min prep
New Potato & Artichoke Salad20 min prep
Cream of Celery Soup60 min prep
Mixed Vegetables Au Gratin60 min prep

Handling Tips
Satisfying crunch

Choose straight, firm, fresh-smelling celery stalks with green leaves; avoid woody or limp stalks and spotted leaves. Wash in cold water, dry and remove damaged leaves and stalks before wrapping in plastic, aluminum foil or in a container lined with paper towels. Refrigerate up to 2 weeks apart from apples, carrots, bulb onions or pears since celery absorbs odors. If stalks dehydrate while stored, immerse in ice water; remove tough ends before using. Add leaves and stalks to salad, soup, stew and stuffing; use stalks as snacks and appetizers, stir-fry and juice.