Helping Your Family Be Healthy

• Celery is high in nutrients and low in calories.
• Celery is an excellent source vitamin K, which helps heal cuts and supports the immune system!
• Celery is a good source of folate for healthy blood.
• Celery is a good source of vitamin A for healthy eyes.
• Celery is also known to promote relaxation and sleep and act as a digestive aid.

Produce Tips

• Choose celery that is crisp and snaps easily when pulled apart.
• Celery should be relatively compact and not have stalks that are falling out from the bundle.
• The leaves should be pale to bright green in color and without yellow or brown patches.
• To store celery, place it in a sealed container or plastic bag and store it in the refrigerator.

Serving Suggestions for Celery

• Eat cool, crisp celery sticks for a crunchy snack!
• Add sliced celery to salads for extra texture.
• Make celery and carrot strips and dip them in your favorite humus, guacamole, salsa or low-fat dip.
• Dice up celery and add to soups, stews, or sprinkle on top of chili for an extra healthy crunch!
• Add celery to pot pies or stir fry with other veggies for a yummy side.
• Use a vegetable peeler to make celery curls for a fun snack or to decorate main dishes.
• Eat a rainbow of colors every day! If celery is your green food, what fruits or vegetables could you eat for the rest of your rainbow today?

• The oldest record of the word celeri is in a 9th-century poem written in France or Italy, giving the medicinal uses (instead of food uses) and merits of the plant.

• The late 17th and early 18th centuries in Italy, France, and England saw the first evidences of improvement of the wild type. Gardeners also found that much of the too-strong flavor could be eliminated, making the stalks better for salad use, by growing the plants in late summer and fall, then keeping them into the winter.

• By the mid-18th century in Sweden, the wealthier families were enjoying the wintertime luxury of celery that had been stored in cellars. From that time on, its use as we know it today spread rapidly.

• Celery plants don’t like hot weather at all. The crop will thrive only where the winters are mild, or where the summers are relatively cool, or where there’s a long, cool growing period in the fall.

• Celery is an excellent source vitamin K, which helps heal cuts and supports the immune system!

• Celery is also known to promote relaxation and sleep and act as a digestive aid.

As you enjoy fresh produce, follow these safe handling tips to help protect yourself and your family.

Fruits and vegetables are an important part of a healthy diet. Your local markets carry a wide variety of nutritious fresh fruits and vegetables. However, harmful bacteria that may be in the soil or water where produce grows can come in contact with fruits and vegetables and contaminate them. Fresh produce may also become contaminated after it is harvested, such as during storage or preparation.

Eating contaminated produce can lead to foodborne illness, often called “food poisoning.” So as you enjoy fresh produce, follow these safe handling tips to help protect you and your family.

Buy Right

You can help keep produce safe by making wise buying decisions.

• Choose produce that is not bruised or damaged.
• When buying pre-cut, bagged or packaged produce — such as half of a watermelon or bagged salad greens — choose only those items that are refrigerated or surrounded by ice.
• Bag fresh fruits and vegetables separately from raw meat, poultry, and seafood when packing them to take home from the market

Store Properly

Proper storage of fresh produce can affect both quality and safety.

• Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check! If you’re not sure whether an item should be refrigerated to keep its quality, ask your grocer.
• Refrigerate all produce that is purchased pre-cut or packaged .

Separate for Safety

Keep fruits and vegetables that will be eaten raw separate from raw meat, poultry, and seafood — and from kitchen utensils used for those products.

• Wash cutting boards, dishes, utensils, and countertops with soap and hot water between preparing raw meat, poultry, and seafood and preparing produce that will not be cooked.
• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• If you use plastic or other non-porous cutting boards, run them through the dishwasher after use

Prepare Safely

When preparing any fresh produce, begin with clean hands. Wash your hands for at least 20 seconds with soap and warm water before and after preparation.

• Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Throw away any produce that looks rotten.
• Wash all produce thoroughly under running water before preparing and/or eating, including produce grown at home or bought from a grocery store or farmers’ market. Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended. Produce is porous. Soap and household detergents can be absorbed by fruits and vegetables, despite thorough rinsing, and can make you sick. Also, the safety of the residues of commercial produce washes is not known and their effectiveness has not been tested.
• Even if you do not plan to eat the skin, it is still important to wash produce first so dirt and bacteria are not transferred from the surface when peeling or cutting produce.
• Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
• After washing, dry produce with a clean cloth towel or paper towel to further reduce bacteria that may be present on the surface

What About Pre-Washed Produce?

Many pre-cut, bagged, or packaged produce items are pre-washed and ready-to-eat. If so, it will be stated on the packaging, and you can use the produce without further washing.

If you choose to wash produce marked as “pre-washed” or “ready-to-eat,” be sure that it does not come in contact with unclean surfaces or utensils. This will help to avoid cross contamination.

About Foodborne Illness

Know the Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems.

Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

• Vomiting, diarrhea, and abdominal pain
• Flu-like symptoms, such as fever, headache, and body ache

Take Action

If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately.