celery boats

August 23, 2013 • Nancy Wolfson-Moche

“We were very tired, we were very merry—We had gone back and forth all night on the ferry; And you ate an apple, and I ate a pear, From a dozen of each we had bought somewhere; And the sky went wan, and the wind came cold, And the sun rose dripping, a bucketful of gold.”

This stanza of Edna St. Vincent Millay’s Recuerdo inspired my riff on a snack that my grandmother made often.


serves 4


4 long celery stalks

½ cup Adamah Holy Chèvre

4 fresh chives


Wash and trim the celery stalks and chives. Be sure to remove any long hairs from the celery. Chop the chives into tiny pieces.


Fill the stalks with the cheese, sprinkle them with the chive flecks


and cut them into 4-5-inch-long pieces.


©Nancy Wolfson-Moche 2013

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The food was creative, delicious and healthy. We learned the correct and efficient ways to cook and prepare a variety of foods. In addition, she taught us how to maximize the nutritional value of each vegetable. Another bonus to this class is how beautifully she interjected the spiritual aspects of each ingredient. She surprised us with personal touches to make my birthday more festive.

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