– Celery has always been a VERY tricky vegetable for me to grow. I gave up on it a few years ago, and this year’s crop reminded me why: it requires a super-long growing season, tons of water and fertilizer, blanching, and ideal growing conditions. It’s rare that all of these factors line up, as is the case this year. The celery is a bit tough, but that can mostly be remedied by cooking… great for soup or stew; ants on a log… not so much.
– Arugula is frequently served raw in salads. The peppery flavor pairs nicely with other strong flavors like salty cheeses, bright citrus, and more. It’s also used to top cooked pizzas or whirled into pesto. The greens can also be sautéed for a mild side dish or added to soups, pasta, and other dishes.
– Raw or cooked – kohlrabi is a tasty, crisp vegetable whose German name means “cabbage turnip”. It looks like an above ground turnip but tastes like a cross between a broccoli stem and a radish. When raw, the texture is crisp, much like a radish, with a slight peppery bite. When cooked that peppery flavor disappears and it becomes quite mild. You can use kohlrabi for salads, coleslaw, soups, stews, curries, stirfries, roasted veggies, cut veggie trays, in wraps and so on.