At the moment we are lucky to be able to get my favourite sort of celery, the old fashioned varieties which are mainly grown in East Anglia with its deep fertile peat soil.
It is a labour intensive business to grow as it has to be earthed up in order to blanch the stems and to develop the distinctive flavour that makes it special. It has a sweet nutty, almost almondy taste and it is very good. It’s around now, so keep an eye out for it if you are in the UK. This is my attempt to use seasonal food in my bread for this month anyway! Continue reading