{"id":23228,"date":"2019-06-24T03:12:46","date_gmt":"2019-06-24T03:12:46","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23228"},"modified":"2019-06-24T03:12:46","modified_gmt":"2019-06-24T03:12:46","slug":"pasta-pink-celery-spring-garlic-habanada-coquillo-pinoli","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23228","title":{"rendered":"pasta, pink celery, spring garlic, habanada, coquillo, pinoli"},"content":{"rendered":"

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Pretty in pink.<\/p>\n

How did Americans get saddled with the celery equivalent of supermarket tomatoes or apples? It seems it’s for pretty much the same reasons, as I learned<\/a> this week:<\/p>\n

In the 1930s growers shifted to varieties derived from Giant Pascal, such as Tall Utah, that were more resistant, productive and kept well. This \u201cPascal celery\u201d was also cheaper to grow because it produced high-quality green stalks without blanching, similar to what we eat today,…<\/em><\/p>\n

[today] Just a few California farms produce heirloom or unusual celery. Martin\u2019s Farm in Salinas grows Giant Red, an heirloom that looks like rhubarb, and Dorato Gigante, a yellowish-green variety from Italy. \u201cThey have profound, intense flavor only hinted at with the current kind of celery,\u201d said farmer-owner Martin Bournhonesque.<\/em> – from a recent article in the Los Angeles Times<\/a><\/p>\n

Last night we learned a little about one alternative, thanks to\u00a0Chris Field & Jessi Okamoto of\u00a0Campo Rosso Farm<\/a>.<\/p>\n

I think it’s a pretty spectacular illustration of what cannot be found in an the American supermarket:<\/p>\n

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And then the fun began.<\/p>\n

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(continuing while waiting for the spring garlic to soften)<\/p>\n

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