"Doris Night" > wrote in message
...
> On Sat, 27 Apr 2019 00:00:06 -0700, "Julie Bove"
> > wrote:
>
>>As I have said before, I go through a lot of celery. I had some that I
>>bought recently. Used maybe two ribs then the ends turned brown and it
>>wilted. I tossed it.
>>
>>Went to Yakima Fruit today and the only celery they had were hearts. They
>>were skinny.
>>
>>When I checked out, the clerk commented that he had never seen such skinny
>>ribs. Then he said that it was the only celery they had because they had
>>to
>>throw out the stuff with leaves. He said it immediately went bad, just
>>like
>>mine.
>>
>>No matter what store I go to, the stalks are skinny and the prices are
>>higher. Both clerks at Yakima Fruit said there must be a celery problem
>>but
>>they didn't know what it was.
>>
>>Anyone heard anything? Thanks!
>
> To answer your question, no, I haven't heard anything.
>
> I'm going to go out on a limb here and offer a tip to keep celery
> fresh:
>
> When you get it home, cut off the root end and separate the ribs. Cut
> the wilted leafy tops off of the outside ribs. Keep the leaves on the
> inside pieces. Wash the celery, then put it in a ziploc bag and store
> it in your vegetable crisper. It should keep for several weeks.
>
> If the cut ends get brown, cut the offending sections off and put the
> good bits back in the fridge.
>
> You're welcome.

That wasn't the problem. Like I said... We go through tons of it. I've never
had to do anything special to celery before and I have no crisper.