— Jenny Neill

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Tag "balsamic vinegar"

After surprising me by surviving the winter, my celery seedlings turned into a prolific miniature stand of stocky plants. Each stem sprouted plentiful fans of leaves, all a deeper green than their grocery store counterparts.

When the temperatures dipped to an unseasonably low point for a few nights, I noticed a few were bolting. Tasting a sample of a few plants confirmed it—the stalks were too astringent. But the leaves still had enough freshness to try using them in a salad. That fine line between clean, watery “green” and “spicy with a bitter tone” proved to be a challenge in creating an appetizing dish.

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