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Season Five, Episode Four. Harvest Favorites

Celery Stories

Take a closer look at celery, its history, and why it remains a staple ingredient in many dishes.

description for amiyah: a bundle of celery stalks in pale crisp green with long shallow ridges, fanning out into a spray of leafy tops, watery and fresh looking.
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The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

  1. Intro

    Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
    Poke: Doing great, sunny as ever over here. How are you, Amiyah?
    Amiyah: Feeling great and ready to learn something new.
    Amiyah: All right, let's spin the wheel and see what we have today.
    Poke: boom. Celery!
    Amiyah: The hosts gave the wheel a big spin, watched it click past the pegs, and landed on celery. That set the theme for a crisp and refreshing look at a humble stalk that crunches in kitchens everywhere.
    Poke: Celery. Honestly a solid spin. Let us dig in.

  2. History

    Amiyah: Give me the history. Where did celery begin?
    Poke: Celery grew wild around the Mediterranean and was first valued for its strong scent and as a medicine and seasoning rather than a snack.
    Amiyah: I did not know that at all.
    Poke: Over the centuries growers tamed the bitter wild plant into the crunchy, mild stalks we enjoy today, and celery became a base for soups and a favorite for fresh snacking.

  3. Fun Facts

    Amiyah: What are the facts that are going to blow my mind today?
    Poke: Celery is made up mostly of water, so it is very crunchy and refreshing.
    Amiyah: Wait, really?
    Poke: The leaves at the top are edible and full of flavor.
    Amiyah: Okay, that is so good to know.
    Poke: Celery seeds are used as a savory spice.
    Amiyah: I did not know that at all.
    Poke: It is a key part of the flavor base in many soups and stews.
    Amiyah: That tracks.
    Poke: A bunch of celery stalks is called a head.

  4. Varieties

    Amiyah: Break down the different types for me.
    Poke: Celery comes in a few types grown for their stalks, roots, or leaves.
    Amiyah: I am listening.
    Poke: Pascal celery is the common crunchy green stalk celery.
    Amiyah: Celeriac is a knobby root celery with a mild, nutty flavor.
    Poke: I did not know that at all.
    Amiyah: Cutting celery is leafy and used more like an herb.

  5. World Use

    Amiyah: Now let us take a trip. How is it used around the world?
    Poke: In the United States, celery is filled with peanut butter for a classic snack.
    Amiyah: Wait, really?
    Poke: In France, celery forms part of the flavor base for many soups.
    Amiyah: Okay, that is so good to know.
    Poke: In China, celery is stir fried with meats and other vegetables.
    Amiyah: I did not know that at all.
    Poke: Across many kitchens, celery rounds out salads and stocks.

  6. Myth

    Amiyah: Let us bust a myth. What have we got?
    Poke: A lot of people think some people believe celery has no nutrition because it is mostly water.
    Amiyah: Right, that makes sense.
    Poke: Here is the truth. Celery is light and watery, but it still carries fiber and vitamins, and it adds fresh flavor and crunch to many dishes.

  7. Fan Question

    Poke: We have a Fan Question of the Week. Here it is.
    Poke: Should you eat the leaves on celery?
    Amiyah: Ooh, good one.
    Amiyah: Yes, the leaves are tasty and full of flavor. You can chop them into soups and salads instead of throwing them away.

  8. Host Opinions

    Amiyah: Alright, real talk. Here is what I actually think.
    Amiyah: I will be real, this one is growing on me the more we talk about it.
    Poke: Okay okay, fair, I will allow it.
    Amiyah: Amiyah loves celery boats filled with peanut butter and raisins.
    Poke: Poke prefers celery chopped into the base of a hearty soup.
    Poke: See, this is why people tune in, the strong opinions.

  9. Lightning Round

    Amiyah: Time for the Fun Fact Lightning Round.
    Amiyah: Celery grows in tight bunches of long stalks.
    Poke: The strings can be peeled away for a smoother bite.
    Amiyah: It stays crisp in cold water.
    Poke: Celery pairs well with creamy dips.

  10. Recap

    Amiyah: Let us recap what we learned today.
    Poke: The hosts learned that celery is a crisp, water rich stalk that started as a wild Mediterranean plant, and it now flavors soups and stars in fresh snacks around the world.

  11. Recipe

    Amiyah: Let us close it out with something delicious.
    Poke: Today we are making Crunchy Celery and Peanut Butter Boats. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

description for amiyah: a stylized illustration of Crunchy Celery and Peanut Butter Boats, plated on a gold rimmed dish with warm golden tones and a soft orange glow, set against a deep matte black velvet background.

Crunchy Celery and Peanut Butter Boats

Ingredients

  • 6 celery stalks, cut into pieces
  • Half cup peanut butter
  • A quarter cup raisins
  • 1 tablespoon honey, optional

Preparation

  1. Wash and dry the celery stalks and cut them into snack-size pieces.
  2. Spread peanut butter into the hollow of each celery piece.
  3. Press a row of raisins along the top.
  4. Drizzle with a little honey if you like.
  5. Serve right away as a fun and crunchy snack.

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