- Celery.

Celery Pesto

Carol Robertson and her husband Gavin had a clean canvas on which to build their house and gardens when they moved to their quarter-acre section in New Plymouth 20 years ago. Over the years, they’ve made several alterations to reflect changes in their lifestyle and also as a result of learning lessons about what works in their climate, which can vary from heavy rainfalls, blustery springs and dry summer months.

Now, they have an extensive floral garden, fruit trees, a herb garden and grow many their own vegetables but they’ve never had much success growing celery and have to resort to buying it at their local fruit and vege shop!

They’re both keen cooks, putting their dream kitchen to good use. Celery is utilised often, mixed into mashed boiled eggs to fill sandwiches and thinly sliced for coleslaws. Carol also makes a beautiful grape, celery and walnut salad with plenty of flat-leaf parsley and a vinaigrette dressing.

Carol found this recipe in a newspaper more than a decade ago, and finds that it’s a great way of using up all the tops and leaves of the celery. It’s delicious with crackers, on a cheeseboard or used as sandwich spread.

Makes 1 heaped cup

1½–2 cups chopped celery tops (leaves)

1 cup grated Edam mixed with ½ teaspoon curry powder

or 1 cup grated tasty cheese

1 tablespoon mayonnaise or salad dressing (she uses

Best Foods Mayonnaise)

Whiz the ingredients together to form a chunky or smooth paste, depending on your preference.

The pesto will keep in the fridge for at least a week.

Celery Soup

Emma Taylor has owned her Ilam property in Christchurch for a couple of years and in that time has transformed her suburban garden from a blank rectangle of grass to a flourishing garden full of fruit trees, herbs and a couple of vege patches.

She had an absolute riot of tomatoes last year and is looking forward to repeating the bounty. Sadly, she hasn’t enjoyed as much luck with celery – having had it both die to slugs and seed itself everywhere before that – but the garden still has celery sprouting up between rose bushes.

When Emma is making this soup, she sources the main ingredient from the local growers co-op as the recipe uses up a good bit of celery.

She also adds that while you could use a spoon to eat it, it’s more fun to indulge by tearing chunks of bread and mopping up the warm soup with them.

Serves 4 as a main or 8 as a starter

30g butter

30g flour

300ml milk

1 tablespoon oil

1 head celery, washed and roughly chopped 1 onion, diced

2 cloves garlic, squashed

100ml white wine (optional)

3 mid-sized potatoes, washed and diced 500ml stock of your choice

1 teaspoon ground nutmeg, to garnish Crusty bread (optional)

Melt the butter in a small saucepan. Add the flour and stir for 1 minute to form a roux. Add the milk gradually, stirring continuously to form a smooth bechamel sauce. Then, set aside.

Heat the oil in a large pot and add the celery, onion and garlic. Stir-fry for 3 minutes or until softening. If desired, add the white wine, then let it all simmer for 1-2 minutes to bring out the flavours.

Add the potatoes and stock, and season to taste. Simmer for another 20 minutes.

Puree the celery mixture using an immersion blender. Stir in the bechamel sauce and combine into a creamy soup.

To serve, grate or sprinkle over the nutmeg as a garnish.

Carol and Gavin Robertson are both keen cooks, putting their dream kitchen to good use. Celery is utilised often, mixed into mashed boiled eggs to fill sandwiches and thinly sliced for coleslaws.