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.

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serves 4

INgredients

4 long celery stalks

½ cup Adamah Holy Chèvre

4 fresh chives

Process   

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

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

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

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©Nancy Wolfson-Moche 2013

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I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
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