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.


serves 4


4 long celery stalks

½ cup Adamah Holy Chèvre

4 fresh chives


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


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


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


©Nancy Wolfson-Moche 2013