The tale of the worm bin celery
...e its mild domestic origins. It didn’t grow fat, moist stalks which can be used to scoop up peanut butter. It grew stringy, dark green stalks which tasted powerfully of celery. It made excellent stock, and chopped into fine pieces, it was good in soup, too. Since I don’t eat much raw celery, this suited me fine. All winter long I used this plant as the basis of my cold-weather cooking–chopped onions, carrots and celery in the bottom of every pot....
