I use a lot of celery too. I love making simple soups and celery is high on the list of ingredients. Salads too. I love the crunch that celery adds.

@Kathryn H-

How are those parents preparing that child for adulthood if they wait until they are grown? Scrubbing potatoes was a job given to the 6 or 7 year olds in oyr house (with a good checking over from me when they weren’t looking).

I share Harriet’s sentiment about “just cook”. We eat a lot of soup in this household, partly because of frugality, partly nutrition and finally, conveneince. It’s great to know there’s a big pot of soup waiting at home when your cold and tired. Bake a loaf of bread or rewarm one baked previously. Add a salad if you are inclined and you have not just a healthy meal, but a feast.

Funny that this article would be posted today. I was thinking of lovage and how I wanted to plant some. I had lovage at a former home kitchen garden. It was a beautiful plant. I love the flavor of lovage. Great for soups, salads, stews and all things celery-parsley.

Sounds like a lovely time. Many cuisines inspire us to entertain- Mexican, Italian, Greek, more....

Happy New Year to you!

I received a copy of Fresh Market Wisconsin several years ago. Many of the recipes have been contributed by the farmers that sell their produce at the now infamous Dane County Farmer’s Market. It is one of my go-to books for mouth watering recipes and recipe ideas featuring seasonal produce and regional ingredients.

I thoroughly enjoyed your story.
Itoo, thought the article was excellent and heatwarming about one sharing food, culture and tradtions.

Also, very nice to know where your food comes from and demonstrates the work and appreciation of the meal.

Compund butters are one of my favorite ways to use up herbs too.
I also freeze them. They’re not pretty when thawed, but add great, fresh flavor to sauces and stews.