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Fenland Celery
Rating, 3.7 out of 5 from 46 reviews.Life 2d+Product life guaranteed for 2 days excluding delivery day.
450g £4.78 per kilo
£2.15
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Product Information
Fenland Celery is a unique white winter celery grown exclusively in the rich, dark soils of the Fens. With its distinctively sweet, nutty flavour, it still tastes just as it did when first grown in Victorian times. Perfect in hearty soups and stews, paired with creamy blue cheese, served fresh in seasonal salads, or enjoyed simply with a cheese board and dips, Fenland Celery is loved by chefs and home cooks alike. A true seasonal treat, it’s only available for 8 short weeks each year – so enjoy it while you can!
Grown using traditional methods passed down through generations, this seasonal delicacy has a rich heritage and a flavour like no other.
Recognised with Protected Geographical Indication (PGI) status, Fenland Celery joins an exclusive group of British foods celebrated for their quality. Its sweet, nutty flavour and crisp texture come from the unique growing method known as earthing up, where the soil is carefully banked around the celery plants to protect them from frost and naturally blanch the stems to their signature pale colour.
Discover more about its history, growing methods, and explore a range of delicious recipe ideas at www.fenlandcelery.com.
Grown using traditional methods passed down through generations, this seasonal delicacy has a rich heritage and a flavour like no other.
Recognised with Protected Geographical Indication (PGI) status, Fenland Celery joins an exclusive group of British foods celebrated for their quality. Its sweet, nutty flavour and crisp texture come from the unique growing method known as earthing up, where the soil is carefully banked around the celery plants to protect them from frost and naturally blanch the stems to their signature pale colour.
Discover more about its history, growing methods, and explore a range of delicious recipe ideas at www.fenlandcelery.com.
Features
Traditional Fenland celery as it used to taste!, Deliciously nutty & mellow!, 100% English grown exclusively in the Fenlands, In season & only available October to December, Grown using only Fenland water
Further description
For the traditional way to prepare celery for the cheese board and further recipe ideas please visit: fenlandcelery.com
Country of origin
United Kingdom
Nutritional data
| Typical Values | 100g contains | 80g contains | %RI* | RI* |
|---|---|---|---|---|
| Energy kJ | 40 | 32 | <1% | 8400kJ |
| kcal | 10 | 8 | <1% | |
| Fat g | 0.2 | 0.2 | <1% | 70g |
| of which saturates g | <0.1 | <0.1 | <1% | 20g |
| Carbohydrate g | 0.9 | 0.7 | ||
| of which sugars g | 0.9 | 0.7 | <1% | 90g |
| Fibre g | 1.1 | 0.9 | ||
| Protein g | 0.5 | 4 | ||
| Salt g | 0.15 | 0.12 | <1% | 6g |
| *Reference intake of an average adult (8400kJ / 2000 kcal) |
Storage
Keep Refrigerated
Preparation and Usage
Wash before use
Use the leaves and outer stalks for stocks, soups & casseroles, while the tender inner stems are perfect for crudités, snacks and salads.
Use the leaves and outer stalks for stocks, soups & casseroles, while the tender inner stems are perfect for crudités, snacks and salads.
Cooking guidelines
Wash before use.
Use the leaves and outer stalks for stocks, soups & casseroles, while the tender inner stems are perfect for crudités, snacks and salads. Keep in the salad drawer of your fridge.
Use the leaves and outer stalks for stocks, soups & casseroles, while the tender inner stems are perfect for crudités, snacks and salads. Keep in the salad drawer of your fridge.
Package type
Heat Sealed
Recycling information
Bag - Plastic - Not Currently Recycled
Other Information
Full Product Name:
Celery
Storage:
Keep refrigerated
Keep in the salad drawer of your fridge.
Origin:
Grown in the UK
Additional Information:
Class 1
Celery
Storage:
Keep refrigerated
Keep in the salad drawer of your fridge.
Origin:
Grown in the UK
Additional Information:
Class 1
Ingredients
Celery
Dietary Information
Contains Celery
Brand
FENLAND
Brand details
Fenland celery dates back to the Victorian times when the crop was specially grown in the Fens for sale in the Christmas markets in London. It was extremely popular and became a feature of the Victorian Londoner's Christmas dinner.
Cambridgeshire producer G's Fresh revived Fenland celery a decade ago. After bringing the 150 year-old crop home to London's prestigious New Covent Garden Market, Fenland celery quickly attracted a loyal following of chefs and foodies. Now Fenland celery is available nationwide, through good retailers.
Today's Fenland celery looks much the same as it did 150 years ago. Look out for its leafy top and pale white stick, cut to a point by hand, as dictated by tradition.
Cambridgeshire producer G's Fresh revived Fenland celery a decade ago. After bringing the 150 year-old crop home to London's prestigious New Covent Garden Market, Fenland celery quickly attracted a loyal following of chefs and foodies. Now Fenland celery is available nationwide, through good retailers.
Today's Fenland celery looks much the same as it did 150 years ago. Look out for its leafy top and pale white stick, cut to a point by hand, as dictated by tradition.
Manufacturer
G's Fresh Ltd.
Barway,
Ely,
Cambs,
CB7 5TZ.
Barway,
Ely,
Cambs,
CB7 5TZ.
Return to Address
G's Fresh Ltd.
Barway,
Ely,
Cambs,
CB7 5TZ.
www.fenlandcelery.com
Barway,
Ely,
Cambs,
CB7 5TZ.
www.fenlandcelery.com
Recipes
Fenland Celery Braised in White Wine, Cream & Thyme
Serve as a side with roast chicken.
Serves 4-6 as a side dish
Preparation Time: 10mins
Cooking Time: 1 hour 30-45 mins
What you'll need
1 bunch Fenland celery, separated into stems
Small bunch fresh thyme, woody stalks removed
150ml white wine
250ml double cream
1 clove garlic, crushed
Salt & freshly ground black pepper
25g butter
What to do:
1: Preheat the oven to 180°C.
2 : Use a potato peeler to take a thin slice down the outer edge of each Fenland celery stem to remove any tough strings. Cut each stem in half and for the thicker stems, cut in half down the length too.
3: Lay the celery end to end in a rectangular baking dish, tucking in the thyme sprigs.
4: In a jug, stir together the wine, cream and crushed garlic. Season generously with salt and freshly ground black pepper.
5 : Pour the wine and cream over the celery and dot the butter over the top. Loosely cover with foil and bake in the over for an hour or so until the celery is just tender when pierced with the point of a knife.
6 : Remove the foil and bake for a further 30-45 minutes until the top is golden and bubbling
Serve as a side with roast chicken.
Serves 4-6 as a side dish
Preparation Time: 10mins
Cooking Time: 1 hour 30-45 mins
What you'll need
1 bunch Fenland celery, separated into stems
Small bunch fresh thyme, woody stalks removed
150ml white wine
250ml double cream
1 clove garlic, crushed
Salt & freshly ground black pepper
25g butter
What to do:
1: Preheat the oven to 180°C.
2 : Use a potato peeler to take a thin slice down the outer edge of each Fenland celery stem to remove any tough strings. Cut each stem in half and for the thicker stems, cut in half down the length too.
3: Lay the celery end to end in a rectangular baking dish, tucking in the thyme sprigs.
4: In a jug, stir together the wine, cream and crushed garlic. Season generously with salt and freshly ground black pepper.
5 : Pour the wine and cream over the celery and dot the butter over the top. Loosely cover with foil and bake in the over for an hour or so until the celery is just tender when pierced with the point of a knife.
6 : Remove the foil and bake for a further 30-45 minutes until the top is golden and bubbling
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Overall ratings
Average 3.7 out of 5, based on 46 reviews.Breakdown of ratings
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