Dehydration of the garden

Using it all up! Dehydrating is the best way to preserve the essence of a raw apple, as well as other fruits and vegetables. ~~~~~~~ First some neat information I found with a recipe or two.

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Celery Greek: Σέλινο Celery First Used as a Medicine

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Celery (Apium graveolens) is believed to be the same plant as selinon, mentioned in Homer's Odyssey about 850 B.C. Our word "celery" comes from the French celeri, which is derived from the ancient Greek word. The old Roman names, as well as those in many modern languages, are derived from the same root word and sound remarkably similar. This indicates a rather recent wide distribution and use of celery.

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Apium graveolens is plant species in the family Apiaceae, and yields two important vegetables known as celery and celeriac. is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. Celery is one of three vegetables considered the holy trinity (along with onions and bell peppers) of Louisiana Creole and Cajun cuisine. It is also one of the three vegetables (together with onions and carrots) that constitute the French mirepoix, which is often used as a base for sauces and soups.

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Did you ever wonder how a paper towel can soak up a spill, or how water gets from a plant's roots to its leaves? The name for this is "capillary action."

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Millefeuille de Célerie and Pommes Fruits Celery Root and Apple Napoleon French Vegetable Recipe

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Ingredients: 2 medium sized celery roots (celeriac)4 apples, any tart variety 4 spices - "Quatre épices," a French mix of red pepper, paprika, curry and coriander1/2 lemon

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Directions: 1. Peel the celery root and rub with lemon juice.2. Slice celery root into rounds 1/2" thick.3. Blanch in heavily salted water. Drain.4. Peel and slice apples 1/2" thick.5. Blanch apple slices in water seasoned with spice mixture. Drain.6. Trim celery rounds to match apple rounds.)7. Stack slices, alternating between the two8. Reheat before serving as accompaniment to meat or fowl dishes Serves 4

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Now for the Peppers: Purple Beauty, a sweet Bell[Capsicum annuum], Golden Bell and Carmen Pepper, Sweet Italian Capsicum annuum [‘Carmen’ pepper] This is a sweet, Italian-type pepper. It produces horn-shaped peppers about a week earlier than others in its group. This plant is a good selection for those who want a sweet-tasting pepper that produces well.

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Bell Peppers with Summer Vegetables (Originally from Country Living)

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While vegetable dishes usually take second billing, these side-dish casseroles can easily assume star status when served alongside simple grilled meats or fish.

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Ingredients

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4 red bell peppers, halved lengthwise and seeds removed

3 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, chopped

1 1/2 cups fresh corn (about 3 ears)

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups red and golden cherry tomatoes

2 tablespoons fresh oregano, chopped

1 teaspoon lemon zest

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Directions Preheat oven to 400° F. Toss the peppers in 2 tablespoons olive oil and place in a large baking dish and set aside. Heat remaining olive oil in a large skillet over medium heat, add the onion and garlic, and cook for 3 minutes. Add the corn, salt, and pepper and cook for 3 more minutes. Stir in the tomatoes, oregano, and lemon zest and divide the mixture evenly among the 4 pepper halves; set aside. Mix the goat cheese and cream cheese together and distribute in heaping teaspoonfuls among the peppers. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake until the cheese begins to brown -- 5 to 10 minutes. Remove the foil and bake until the cheese begins to brown -- 5 to 10

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Cooking Information Yields 8 servings --------------------------------------- Nutritional Information (per serving) Calories 186 Total Fat 12 g Cholesterol 15 mg Sodium 480 mg Carbohydrates 15.7 g Fiber 2.4 g Protein 6.3 g