Celebrate Celery... simply.

In honour of the great abundance of celery, we present some simple ways to eat it up:

• Salads! (remove leaves first): 
• Waldorf: chop up celery and add apple pieces, raisins, and toasted walnuts; toss with a half mayonnaise/half yogurt dressing
• Orange: slice celery thinly and salt slightly; add 1/4 cup (125 mL) freshly squeezed orange juice to the bowl; add 1 1/2 oranges and 1 apple, peeled and sliced
• Blue Cheese: chop up 8 to 10 celery stalks and sprinkle with 3/4 cup (180 mL) crumbled blue cheese, 1/4 tsp (1 mL) sal,t and 1 Tbsp (15 mL) olive oil) 

• Stir-fry! 
• slice celery and stir-fry in oil until tender; sprinkle with salt or soy sauce (or cream cheese sauce - see below...)

• Fancy Boiled! 
• place sliced celery in a pot and add just enough water to cover; cover the pot and boil until tender; drain and add butter, cream, salt and pepper to taste

• Saucy!
• mix 2 oz. (56 g) cream cheese with 1/4 cup (60 mL) hot water, then season with salt, pepper, and herbs; pour overtop unseasoned stir-fried celery

Concept credits: Tassajara Cooking by Edward Espe Brown (1973), Let Me in the Kitchen by Susan Mendelson (1982),  Moosewood Restaurant New Classics (2001)

PS - if you want to get more fancy, try one of these recipes:
Baked Cheesy Celery; Braised Celery; Chunky Celery Soup; Cream of Celery Soup; Stilton, Leek and Celery Tart