Monday, August 27, 2007

Growing what we eat one ingredient @ a time

A Winter's supply of celery growing in a raised bed 2' wide by 6' long. There are also some volunteer tomato plants growing in the far back portion. Not sure what type don't remember ever planting this variety - pale round yellow almost beefsteak like. Of course could be something that popped up from scavenged compost ingredients from a local restaurant.
The celery will be dehydrated and stored in jelly jars vacuum sealed closed to be used in soups and stews this winter.
In earlier growing seasons this bed has housed zucchini, salad greens, pickling cucumbers, and paste tomatoes.
The cinder blocks and pavers were a great free find years ago at my city dump.


  1. Great blog! I had always thought celery was real finicky and hard to grow. I buy tons of it at the grocery store when it's reasonably priced in the summer and dehydrate it for use in soups, stews, and with roasts.

    Did you think celery was a challenge?

  2. Nope, didh't realize it was. Now broccoli for me is. Great leaf & stalk size but few florets. Also can't grow melons to save my life.
    Ty for the compliment!


Thanks, good to know there are other's with this interest