Well you'll have to excuse the photos today... the low light isn't very forgiving and my youngest knocked over the Nikon SLR a few days again smashing my favourite lens which means its a little harder now getting the shots.
After we pulled out all the plants from the grow bed in the last post we ended up with a heap of celery. I had no idea what to do to preserve it and looking online I just got a lot of "freeze it" suggestions. I can just imagine what it would be like after being unfrozen and even just used in soups and stews I still don't think I could eat soggy celery. I had to think a little harder and thought celery salt.
So we chopped up all the celery into small 2 inch pieces and dried it out in the oven overnight. This is th e result. Small matchstick size celery stalks. I pounded them in the mortar and pestle to a fine powder and then added Maldon sea salt.
And the result. A jar of beautiful celery salt. It tastes fantastic and will be great used in all sorts of dishes over the next year.