celery boats

“We were very tired, we were very merry—We had gone back and forth all night on the ferry; And you ate an apple, and I ate a pear, From a dozen of each we had bought somewhere; And the sky went wan, and the wind came cold, And the sun rose dripping, a bucketful of gold.”

This stanza of Edna St. Vincent Millay’s Recuerdo inspired my riff on a snack that my grandmother made often.

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serves 4

INgredients

4 long celery stalks

½ cup Adamah Holy Chèvre

4 fresh chives

Process   

Wash and trim the celery stalks and chives. Be sure to remove any long hairs from the celery. Chop the chives into tiny pieces.

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Fill the stalks with the cheese, sprinkle them with the chive flecks

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and cut them into 4-5-inch-long pieces.

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©Nancy Wolfson-Moche 2013