Description:
Celery is composed of leaf-topped stalks arranged in a conical shape and joined at a common base. The stalks have a crunchy texture and a delicate, but mildly salty, taste. The stalks in the center are called the heart and are the most tender. Celery is an excellent source of vitamin C.

Selection Tips:
Celery should have straight, green stalks with rigid ribs that snap crisply when bent. The inside surfaces should be clean and smooth, and the leaves should be fresh and well colored, with no signs of wilting.

Celery Hearts represent the best of the celery stalk and are closely trimmed approximately 9 inches from the base, uniformly cut and premium packaged.

Storage Tips:
Store celery in the crisper or produce drawer of the refrigerator, up to one week. Wash before using. Store away from ethylene-producing fruits to avoid discoloration, spotting or decay. Wash right before eating.

Preparation Tips:

• Celery can be eaten raw or cooked.
• Stuff stalks with herbed goat cheese or flavored cream cheese for a healthy kids snack.
• Slice stalks and add to your favorite stir-fry dishes.
• Use stalks as vegetable dippers.
• Chop stalks (leaves too!) and add to soups, stews or pasta sauce.
• Don't forget celery and peanut butter, add some raisins for the kids favorite, Ants on a Log!

Recommended Recipe:
Italian Marinated Vegetable Salad

Additional Storage Information:
Ideal storage temperature: 34-36 degrees F/ 90-95% relative humidity. Because Celery will wilt quickly, do not store uncovered. For best quality, sprinkle lightly and wrap in plastic before refrigerating. Keep refrigerated until ready to use. Cross- stack containers and store pallets to ensure good air conditioning.

Merchandising Tips:

• Cross-merchandise Tanimura & Antle celery with bottle Asian stir-fry sauce and rice or noodles.
• For quick and healthy snack ideas, merchandise with herbed goat cheese and cream cheeses; with refrigerated dips or dip mixes and sour cream and don't forget peanut butter and raisins!

Safe Produce Handling Suggestions:

1. Refrigerate produce as soon as possible after purchasing. Refrigerate cut or chopped produce within two hours of peeling or cutting. Once cut, leftover produce should be discarded if left at room temperature for more than two hours.
2. Wash hands with hot soapy water before and after handling fresh produce, as well as after using the bathroom, changing diapers, or handling pets.
3. Wash all vegetables with cool tap water immediately before eating. Don't use soap or detergents. Cut away any bruised or damaged areas before eating.

Pack Quantity Information:

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