"NO LEAF LEFT BEHIND" should be the guiding motto for anyone attempting to integrate sustainable practices into their cooking repertoire. Though you may have garnered eco-points by purchasing organic, responsibly sourced celery, limiting your use to just the stalks can cause unnecessary waste - and keep you from reaping the full scope of nutritional benefits. Not sure what to do with the rest? Our friends at top farm-to-plate caterer, Heirloom LA have a delicious solution for using up those mysterious middle leaves...
At Heirloom LA, we visit the farms we work with, like JF Organics who deliver directly to us twice a week. After seeing firsthand the care, labor and water that goes into growing something as ordinary as celery, we don’t want to waste any of it in our kitchen. Have you ever tasted celery leaves, located in the “heart” of the celery stems? They taste like, well, celery, but sweeter. They are a nice green to add to a salad, but if you want to fancy them up a bit, we recommend you whip them up into this beautiful, sweet-and-sour condiment to add to sandwiches, roasted vegetables or chicken, egg or fish salads.
The post No Leaf Left Behind: Make Heirloom LA’s Candied Celery appeared first on The Chalkboard.
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