In yesterday's Local Roots CSA, we got a whole lot of celery (and a very tiny squash, a beautiful bunch o' collard greens, and four parsnips).
We know what to do with collards and parsnips (I want to make this parsnip gratin from David Tanis), but now our question is: What should we do with 2 bunches of celery (not to mention all of those celery leaves)? Most recipes only call for a stalk or two.
And although we know how to revive it when it wilts, we'd like to use it all—and soon.
Share your favorite celery-heavy recipes in the comments below!