Stringy 'self-blanchimg' celery

[John]

Hi Charles

We have a good harvest of celery but it is quite chewy and very stringy when eaten raw, perhaps too much so to grow again. I wonder if this is typical of the variety which is ‘self blanching’ although it doesn’t seem to self blanch!

Can you suggest other varieties which would be better for eating raw?

John

[charles]

I find that Tall Green Utah is good for salads. This year I am impressed with Bingenheim’s selection of it, from a March sowing it is still eating well and although the plants are now six months old, they responded well to rain in August, making tender hearts again.

[Stringfellow]

Hi Charles. How have you been harvesting the celery to help it crop for so long? I’ll have space for some next year and would like to include it in my plan.

Red Kuri and Buttercup squash have gone crazy here in North Yorkshire, extending off my plot and down in to the ditch that runs along one length of the site! Squash for all the family……

[John]

Hi Charles

Thank you for the suggestion.

John

[charles]

Hello Tris. Sometimes I twist off the outer, small celeries, leaving the main one to grow. Or sometimes cut off a few outer leaves, or cut the whole plant.
Nice that your squash are growing well but I am a bit worried about the lack of warmth and sun for ripening fruits. Are yours approaching ripeness?

[Stringfellow]

The Red Kuri fruits are nearly all a nice deep orangey/ red now and some of the plants are beginning to die off (the leaves) but no sign of particularly dried stems – is there anything else that gives harvest time away? I really hope they ripen in time as there are many fruits. Today was a lovely sunny day here but it has been wet recently as well.

Thanks for the celery info. If you cut the whole plant just above ground level, will it regrow if left in situ? There are obviously options. Thanks and hope the season has been a good one for you in Somerset (and elsewhere!).

[Author]

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