it makes a nice enough sautéed side too.
8chf though thats even more my 4chf for 2 leeks jaw dropper.
the humble celery can be used to preserve meat because of its high nitrate content (an alternative to saltpetre). i'm thinking of trying it as a food experiment and see if it really works there are some recipes on the internet.
I eat celery a few times a week. Either with bits of blue cheese or like this
Right now fresh food prices are tumbling in the EU as Russia has embargoed EU produce. But our beloved Coop and Migros have stated the embargo will not affect Swiss prices, as the Russians only took the poorer quality food. Leaving us to continue paying over the top for Italian produce....
"Organic celery - only 8 CHF" - more fool anybody that buys bio products. Do you really want to spend an extra 5 years in a nursing home with some stranger wiping your bottom?
I live in a large vegetable growing area, and I met 2 Swiss farming brothers. I asked them about bio products, and their reply was "Put it this way, a local packing station fired a worker because he refused to put ordinary potatoes into bio bags".... there you are, from the horses mouth!
Buy Swiss food at Lidl, you won't be Switzerlanded there!
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You're missing out. Try it like this.
(The combination is unheard of in Switzerland; apparently the celery and peanut butter seasons don't overlap here as they do in other developed countries.)
Well I already do this, so yeah, I'll try that. First with almond butter cause it needs using up, then with black cat mmmm
Mmmm. Had a few of them at home myself recently. Made with really thick passata - almost a meal in itself, although a veggie version as I don't go in for the beef consomme some people like to add.
There's vodka in there, right?
Not all of it. Gotta leave some space for the L&P, Tabasco and lime juice, right? Mine are typically about 25-30% vodka.
And here was I thinking this was another salary thread...
Hmmmmmm
Do bloody marys go well with a curry?
Mine too, three fingers of vodka at least. Tomato juice, tabasco, lemon juice (not lime for me), worcestershire sauce, celery salt and black pepper, horseradish.
Thanks for the replies to my post. I guess I will have to learn what the seasons are for each fruit and veg my family likes. I would refuse to pay 8CHF for celery! I guess I am just a bit uneducated as far as "seasonal" produce because the last two places I have lived always seemed to have everything as far as fruit and veg were considered. Granted some of it didn't taste the best and there were definitely times when things were priced better or worse. Ah well. This is going to be a learning process........ Thanks again!
Well, it seems that there is a reason why Swiss have the largest life expectancy while US-americans are the fattest ones on the whole world, I suppose.
http://en.wikipedia.org/wiki/Health#Diet
http://en.wikipedia.org/wiki/Health_systems_by_country
I don't know if it's the same where you are but our local Migros has a chart showing all the fruit and veg and their seasons. It's at the start of the fruit and veg department.
A quick follow-up.. I FOUND CELERY! Happened to cross into France today and found a beautiful bunch (non organic) of it at a place called Carrefour. I believe I paid 1.60 euro. It is a good size bunch and seems REALLY fresh. I'll have to see if the Migros close by has it in stock now as well.
Blech. I'll take 100% vodka and munch on some celery sticks on the side.
strange comparisons
- the market of the UK is slightly larger than the one of Switzerland
- the British seaports are a bit larger than the one of Basel
- London-Heathrow is slightly larger than Zürich Airport
such things HAVE an enormous influence on the prices
Switzerland can export everything to Russia still. Which means that border regions like the Region Genevoise and the Valtellina etc will channel products through Switzerland
SEASONS are of high importance, not only in Switzerland but also in other countries (of course not in world cities like Paris). So that it worth to be aware of the seasons. Salads become cheaper in spring, apples and pears in autumn, beans (from Egypt) in early spring, -- you have to take supplier countries like Egypt, Israel. Turkey, Italy, Spain etc into your considerations
Yeah, why is celery so ridiculously expensive here?
I wish they sold it by weight instead of by the bunch (not sure if that's possible, though -- maybe it would spoil quickly if being separated). But often I only need a few stalks and not the entire bunch. I hate paying 3+ CHF for only the few stalks that I actually need.
I believe it was sold by weight at Carrfour. It was obvious that people had snapped stalks off of some of the bunches. Not sure if it was because they thought the stalks were damaged/no good or if perhaps they too only needed one or two pieces.
I bought a smaller sized bunch and figure I will just sort of go crazy cooking with it this week ( pot roast, stir-fry, tuna salad, chicken salad, etc). I may TRY to slice some of it into smaller "sticks" and freeze it to see what happens. I KNOW the texture will change greatly but am hopeful that it might work for use in some recipes. Somehow a mirepoix doesn't seem right w/o celery. Will have to get my fill of "ants on a log" while it is in season.