I've been noticing over the last several years (it's probably been true all along but just never noticed) that celery during the winter months are milder and sweeter than during the summer (bitterness and harshness to it).

I much prefer celery during the winter, at least around here.

Is this a known thing everywhere? If so, why is it?

As an aside but somewhat related: orange juice. Winter is better. Also, I'm becoming increasingly off put by Cuties (I HATE the plastic tab that connects two jugs) and actually prefer the taste of the OJ from the Florida Natural (USA only oranges) over Cuties now. Cuties has become bland to me.

Hmmmm. Where’s “here” for you? I picked up some celery late last week and noticed the stalks were chunkier, and bitter tasting compared to what we get during warmer months. West coast here. No idea where it was grown.

another celery tip: wrap your celery tightly in foil and it will keep nice and crisp in the fridge for quite a while. I used to get so tired of it going limp so quickly. the foil trick really works.

Thanks for that, I’ll try it out. We end up throwing out more than I feel alright with.

I want to eat a lot more celery , but I need something to put on it , that is NOT 320 calories per nanogram.

peanut butter is great , but I don't need that many calories,

got any suggestions ?
and don't say Soy !

Natto

I like cheese - triple cream, cheddar or blue. Blue cheese dressing works for me.

But winter celery is good raw. I soak in ice water for awhile first.

Try some hummus. Especially the kind with the hot pepper relish in the middle. Can’t remember the name, sorry.
No clue about the winter summer question.

I hadn't really noticed, but since you mentioned it I realized it's true. Celery tastes better in the cooler winter months.

It prompted me fire up the old Google-fu to see if I could figure out why, and it appears that celery requires a long, cool growing season so it is naturally better in the cooler months. It tends to get bitter in warmer climates or hot growing seasons. More detail at the link:

https://homeguides.sfgate.com/...ot-bitter-71633.html

quote:

Originally posted by bendable:
I want to eat a lot more celery , but I need something to put on it , that is NOT 320 calories per nanogram.

peanut butter is great , but I don't need that many calories,

got any suggestions ?
and don't say Soy !

quote:

Originally posted by bendable:
I want to eat a lot more celery , but I need something to put on it , that is NOT 320 calories per nanogram.

peanut butter is great , but I don't need that many calories,

got any suggestions ?
and don't say Soy !

We like various cream cheese spreads like strawberry, garden vegetable, etc. "Light" versions are readily available.

quote:

Originally posted by fvyellowbird:
Try some hummus. Especially the kind with the hot pepper relish in the middle. Can’t remember the name, sorry.
No clue about the winter summer question.

Sabra and Boar’s Head both make a good one. But yes, Bendable, hummus is what you want.

If you go the hummus route, DIY trumps any store bought.

Beans
https://www.amazon.com/gp/product/B001PEWJWC/

Tahini
https://www.amazon.com/gp/product/B00B1HL0H8/
https://www.amazon.com/dp/B015WU3X5Q/

quote:

Originally posted by konata88:


Natto

LOL!!!

Do folks (here and elsewhere) even know about this wonder???

I love the "stinky," sticky stuff, but then I are a strange person

Natto on rice with an egg is just about perfect, unless we're talking about my wife's "natto-pokke" - YUM! (snack for drinking)

Cream cheese with pickle relish.

quote:

Originally posted by ersatzknarf:

LOL!!!

Do folks (here and elsewhere) even know about this wonder???

I love the "stinky," sticky stuff, but then I are a strange person

Natto on rice with an egg is just about perfect, unless we're talking about my wife's "natto-pokke" - YUM! (snack for drinking)

I didn't say soy.

Egg, you mean raw egg, right? I prefer just negi to karashi.

True, you did not

Well, in a perfect world, yes, raw.

However, here it's a little bit of a challenge...

My wife has stepped beyond that concern, of late.

Yes, negi is preferred. Agreed

Cheese Whiz.

Yummy

I like celery when its lighter color, more yellow / white than dark green

quote:

Originally posted by bendable:
I want to eat a lot more celery , but I need something to put on it , that is NOT 320 calories per nanogram.

peanut butter is great , but I don't need that many calories,

got any suggestions ?
and don't say Soy !

Buffalo wing sauce and Ranch dressing.

quote:

Originally posted by BamaJeepster:
I hadn't really noticed, but since you mentioned it I realized it's true. Celery tastes better in the cooler winter months.

It prompted me fire up the old Google-fu to see if I could figure out why, and it appears that celery requires a long, cool growing season so it is naturally better in the cooler months. It tends to get bitter in warmer climates or hot growing seasons. More detail at the link:

https://homeguides.sfgate.com/...ot-bitter-71633.html

Interesting. I learned some new things. There was mention of soil and fertilizer as an influence. I’m learning that I’m preferring fruits and veggies that are grown in volcanic soil. Even tea. I usually drink Japanese green tea grown in ‘traditional’ regions. But I’m finding that I really enjoy tea grown in regions with rich volcanic soil, namely southern Japan. Time of year / season, soil and water are interesting aspects in the search of good produce.

I've also been told that if you cut off the root end of the celery bunch and stick it in water you can "regrow" it at home. I do this all the time with green onions and leeks, but have never tried it on celery.