Celery
Texas has an ideal climate and excellent growing conditions for the production of crisp, dark green celery with long stalks. A minor yet important Texas crop, celery is produced on between 400 and 500 acres. Texas produces 26 million pounds a year of this crunchy favorite that adds flavor and texture to winter salads. |
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Nutrition: One stalk of celery contains only 11 calories and is fat free. It is a source of vitamin C, folacin and iron.
General Produce Safety Guidelines:
- All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
- Hands should be washed with hot soapy water before and after handling fresh produce.
- Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
- Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.
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