Posts Tagged by Tips
|March 30, 2012||Posted by Melissa under Cooking, Produce|
We’re fortunate to have a variety of tomatoes grown in Florida, from round field and heirlooms to grapes and cherries. There are a few rules which apply to all varieties, and these tips can keep your tomatoes tasting field-ripened. Selecting/Buying – Visually check for cuts or holes in tomatoes, but use your nose to determine if […] continue reading
|April 27, 2010||Posted by admin under Business|
I’ve written about Twitter, Facebook and social media in general, but I don’t think I’ve ever written about blogging. Well that’s going to change today because this blog has been basically my little project since it started so I love to talk about it. One of the biggest obstacles to overcome with blogging is figuring […] continue reading
|April 19, 2010||Posted by admin under Business|
It’s been a while since I’ve written a post on social media, so I figured maybe it’s time to write something. I feel like there is so much new information on social media out there each day, that it is kind of hard to wrap your head around it. There are a few sites I […] continue reading
|April 13, 2010||Posted by admin under Produce, Recipes|
This summer treat is just about to come in season. Florida watermelons are grown in the western parts of the state – from north Collier County to Columbia County – watermelon from Florida is available from late march until mid-July. The peak production time is in May and early June. How to buy: The exterior […] continue reading
|April 12, 2010||Posted by admin under Produce|
Also known as a mandarin orange, tangerines are small, dark orange fruits with smooth skin. They have a rich and sweet flavor. Florida grows several tangerine varieties including Honey or Murcott, Fallglo, Sunburst and Dancy. Tangerines are available from September to April, with the peak production time from the end of October to mid-November. How […] continue reading
|April 5, 2010||Posted by admin under Produce, Recipes|
Just like celery in last week’s post, Florida isn’t known for growing mushrooms either. But we do! Mushrooms that are good for eating and cooking are grown year-round in Florida. They add flavor to any dish. They are mainly grown in Alachua and Suwannee counties. How to buy: Look for unblemished mushrooms with no signs […] continue reading
|March 29, 2010||Posted by admin under Produce, Recipes|
Florida definitely isn’t known for it’s celery production, but it is a commodity that is produced here. Available in Florida from December until May, Florida celery is predominately grown in South Florida. The peak months of celery production are from January through March. How to buy: Always buy celery with the leaves attached; this is […] continue reading
Florida definitely isn’t known for it’s celery production, but it is a commodity that is produced here. Available in Florida from December until May, Florida celery is predominately grown in South Florida. The peak months of celery production are from January through March.
How to buy:
Always buy celery with the leaves attached; this is a good indication of freshness. Celery should be vibrant green, with thick, juicy outer stalks and a profusion of leafy tops. Make sure to take a good look at the outer stalks for signs of browning or limpness. You should not be able to bend a stalk without it snapping.
Tips for storage:
Store celery in the crisper section of the refrigerator in a plastic bag for up to one week. If the celery is very fresh it may keep even longer. Never freeze celery.
Use the tougher outer layers for making stocks, broth or braising. Use the tender celery hearts in salads and salsas. Celery stands up well to cooking. The celery leaves are great to use as you would an herb.
Flavors well with:
Lettuce, egg salad, soups, stocks, dill, rosemary, sage
Here’s a quick and simple recipe from Chef Justin that incorporates celery.
Herbed Rice Pilaf
Yield 5 Servings
2 cups uncooked long grain rice
1 cup Florida celery, chopped
1/2 cup Florida onion, chopped
1/4 cup butter or margarine
4 cups chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon dried oregano
1 teaspoon dried thyme
In a skillet, saute rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender. Spoon into a greased 2-qt. casserole dish. Combine all remaining ingredients; pour over rice mixture. Cover and bake at 325 degrees F for 50 minutes or until the rice is done.