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!

In article >, says...
>
> 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!

My advice, move out of the Bot Hellbubble and back to the real
world.

Janet UK

On 4/27/2019 3:00 AM, 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!
Could just be a seasonal thing where one region is done and the other
not mature yet. I've seen it with other fruits and veggies.

On 4/27/2019 11:15 AM, Ed Pawlowski wrote:
> On 4/27/2019 3:00 AM, 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!
> Could just be a seasonal thing where one region is done and the other
> not mature yet.* I've seen it with other fruits and veggies.

Yep, Ed. I have no idea if celery is in season in Bothell. Or where
the celery may be coming from. California? Might be a bit early in the
season.

I don't shop for celery very often but when I do I don't find skinny,
puny ribs. I've never had a problem finding fresh celery with leaves,
either. Maybe that's because I'm on a different coast. Celery grown in
the Southern states and most particularly Florida is available year
round. Not far to ship to arrive quite nice. It certainly doesn't turn
brown within a day or two of buying it.

Jill

On 2019-04-27 11:15 a.m., Ed Pawlowski wrote:
> On 4/27/2019 3:00 AM, 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!
> Could just be a seasonal thing where one region is done and the other
> not mature yet.Â* I've seen it with other fruits and veggies.



Best explanation is that it is a Julie tale. We like to have celery on
hand but don't eat it very often, so it is often hanging around in the
fridge for weeks before it starts to go bad.

2 weeks in fridge still looks perfect. It is close though. If the ribs get slightly limp, toss some cut into 4 inck pieces and put in ice water. They get limp from dehydration.

On Saturday, April 27, 2019 at 4:40:22 AM UTC-5, Janet wrote:
>
> My advice, move out of the Bot Hellbubble and back to the real
> world.
>
> Janet UK
>
APPLAUSE!!

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!

I have no problem with the celery I buy in NY. Dole and Foxy are
imported from CA, always excellent. And I eat a lot of celery both
raw and cooked.

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.

Doris

"Ed Pawlowski" > wrote in message
...
> On 4/27/2019 3:00 AM, 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!
> Could just be a seasonal thing where one region is done and the other not
> mature yet. I've seen it with other fruits and veggies.

That could be. The hearts weren't very good either. I couldn't tell as they
were in a sealed package. I had to do a lot of trimming to get enough for my
chicken salad. There was more unusable than usable there. If the store
wasn't so far away, I would have returned it!

"jmcquown" > wrote in message
...
> On 4/27/2019 11:15 AM, Ed Pawlowski wrote:
>> On 4/27/2019 3:00 AM, 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!
>> Could just be a seasonal thing where one region is done and the other not
>> mature yet. I've seen it with other fruits and veggies.
>
> Yep, Ed. I have no idea if celery is in season in Bothell. Or where the
> celery may be coming from. California? Might be a bit early in the
> season.
>
> I don't shop for celery very often but when I do I don't find skinny, puny
> ribs. I've never had a problem finding fresh celery with leaves, either.
> Maybe that's because I'm on a different coast. Celery grown in the
> Southern states and most particularly Florida is available year round.
> Not far to ship to arrive quite nice. It certainly doesn't turn brown
> within a day or two of buying it.

Not sure where ours comes from.

"Thomas" > wrote in message
...
>2 weeks in fridge still looks perfect. It is close though. If the ribs get
>slightly limp, toss some cut into 4 inck pieces and put in ice water. They
>get limp from dehydration.

Nope. Not the problem here. Wasn't just limp.

> 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!
>
> I have no problem with the celery I buy in NY. Dole and Foxy are
> imported from CA, always excellent. And I eat a lot of celery both
> raw and cooked.

I eat a lot of it too but ever since about Dec., ours hasn't been looking so
good. I've actually passed on buying it and so has Angela.

"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.

This is another one of those "Just read the subject and knew exactly
who posted it"

I have never had ugly or unusable celery. It always is fresh, crispy, and with
plenty of leaves on the tops of the interior ribs.

N.

On 4/28/2019 1:55 AM, Julie Bove wrote:
>
> "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.

Good lord, how old is your refrigerator? Mine is close to 30 years old
(it's a GE). It has two vegetable drawers. One says it's for "cool and
fresh" and the other "moist and fresh". There's a separate drawer for
storing meats, too; I tend to forget about that one.

Jill

Jill

"jmcquown" > wrote in message
...
> On 4/28/2019 1:55 AM, Julie Bove wrote:
>>
>> "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.
>
> Good lord, how old is your refrigerator? Mine is close to 30 years old
> (it's a GE). It has two vegetable drawers. One says it's for "cool and
> fresh" and the other "moist and fresh". There's a separate drawer for
> storing meats, too; I tend to forget about that one.

Not sure. Maybe 10 years? Lots of fridges have plain drawers but the only
one I ever saw in person with a crisper drawer was my former MIL's. IIRC, it
had one plain and one crisper.