http://www.bookschlepper.com/marketblog Sometimes I feel that I have been outsmarted by celery. I always seem to have the it on hand, though truth be told, I don’t like the stuff–at least not on its own. Celery is a permanent resident of our refrigerator only because we make a lot of stocks and soups that start with a basic mirepoix. It is rare that I reach for a stalk of raw celery. The texture is dry and rough, and some scraggly piece of rib always ends up getting dragged through my teeth, assaulting my gums like angry dental floss. Over the last few months, we’ve received a few bunches of red celery in our Local Roots CSA box. I eyed the stuff suspiciously, even avoiding one bunch long enough for it to turn into straight-to-the-compost mush. I regret that now.That stalks of red celery are noticeably thinner than the commercial stuff, with a lovely, deep purple color at their base. It tastes like the same typical celery flavor has been concentrated down into this slender stalks, giving them a familiar, but incredibly intense taste. Eating a few pieces raw, I realized that perhaps I’m not opposed to the flavor of celery, I’m just not a fan of the milder, almost watery stuff you pick up from the grocery store. Chopped up in a base for soups, this red celery doesn’t fade into the background subtly–instead, the pieces (which are decidedly tougher than what you usually see) hold their own, remain a little crunch, and lend their own distinct bite to each dish. Over the last few weeks, I’ve discovered a few recipes for braised red celery. While the idea of braising the pale green stuff seems extremely off-putting, slow cooking red celery has me intrigued. If anyone has any other tips or experiences for cooking red celery, I’d love to hear them.