CSA member Kim Collins suggested this great recipe for using the leaves from all of this wonderful celery we’ve been enjoying in the shares. Try it with soups, corn on the cob, sautéed vegetables (squash and zucchini, anyone?), marinated salads, and sliced cucumbers.
Leaves from one bunch of celery
flaky sea salt (not fine sea salt)
Pick the leaves from each celery stalk, both the dark and the lighter leaves work well. Rinse in cold water and then dry off as much of the liquid as you can, using a salad spinner or a towel. As when making kale chips, the celery leaves need to toast, not steam in the oven.
Arrange the leaves in a single layer on a baking sheet, then bake in the oven at 350 Fahrenheit for about 5-7 minutes. Bake until dehydrated and crispy, but not browned.
Allow the leaves to cool, then crumble them into little bits using your fingers. Discard any leaves that aren’t crisp: they will spoil the salt.
Combine equal parts celery leaves and salt in a jar, and shake.