More than just a crudité: celery is VERSATILE and can be braised, used to add flavour to sauces or shaved into salads...

A collection of stalks around a central, tender heart, celery ranges in colour from white to green - the darker its colour, the stronger its flavour. It has a mildly bitter-like savoury taste and a texture that's both crisp and succulent and is eaten either raw or cooked.

Crop the stalks and the leafy tops and eat raw in a salad. Braise to eat as a side dish (10-15 minutes); slice diagonally for stir fries (stir fries in 4-6 minutes) or chop and add to soups and stews.

Sourced locally across the Shoalhaven, Far South Coast and a little from farmers in the Illawarra. They are grown under clear skies and fresh air; hot sunny Summers and frosty Winters.

Our farmers use permaculture principles and their sowing, weeding and harvesting is all done by hand, without the use of  chemicals, pesticides or herbicides preferring green manure crops, compost and natural minerals for biological soil balancing.