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Click
Here to find out where celery is grown in Florida.
Click Here
to download a small version of the Fresh-2-U
poster for April.
Click Here
to download an image of celery.
Click Here to download coloring pages
for celery.
Click
Here for USDA nutritional information for celery.
Celery originated in the Mediterranean countries where early
plants were very primitive and were used primarily for medicinal
purposes. The first use of celery as a food was for flavoring
and was recorded in France in 1623. Celery grows wild in wet
places all over Europe. Florida is one of the top areas for
commercial production of celery today, where it is available
from November through June.
When selecting celery, look for crisp,
firm stalks that are brittle enough to snap easily.
Choose light to medium stalks with a glossy surface,
and avoid wilted celery with cracked, bruised, loose,
or broken stalks. One medium stalk of celery weighs
about 1-1/2 pounds and yields four to five cups of chopped
raw celery or three to four cups of chopped cooked celery.
Wash celery with cold water. Remove any damaged or
old-looking parts, but trim as little as possible. Slice
across the |
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entire stalk at one time like a loaf of bread. Slice down to
within inches of the base. Cut only the amount you will use
in one day. Dice stalks or cut into slices or strips.
Celery is a low calorie snack that doubles as a good source
of fiber. It provides useful amounts of vitamins A and C,
and folic acid. Celery is also an excellent tooth cleanser.
Click
Here to find out where bell peppers are grown in Florida.
Click Here
to download a small version of the Fresh-2-U
poster for April.
Click Here
to download an image of bell peppers.
Click Here to download coloring
pages for bell peppers.
Click
Here for USDA nutritional information for bell peppers.
Although peppers are native to tropical America, their culture
and use were widespread in Europe before they became popular
in the United States. Peppers were introduced into Spain in
1493 and were known in Europe by 1585. They were taken to
India and southeastern Asia in the 17th century. In 2000,
Florida ranked number two in the nation in the vaue of bell
peppers produced.
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When buying peppers, look for firm,
vividly colored ones with smooth and shiny skin and
without soft spots. Avoid dull or shriveled peppers
or any with spots that look like blisters.
Peppers are an excellent source of vitamin C, and provide
some vitamin A and vitamin E. Peppers also provide potassium
and dietary fiber.
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Rinse peppers just prior to preparation. Cut peppers open
and remove the seeds and white tissue. Peppers are damaged
easily and should be handled carefully. Typical shelf life
is 8 to 10 days.
Florida bell peppers are available from October through July.
Click on the months below
to view other featured fruits and vegetables.
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