Although asparagus is available year round, and we do enjoy that convenience, we treasure our Connecticut crop every late spring because as with everything else, freshly harvested always tastes better.
3 ribs organic celery, cut into ½-inch slices, including leaves
Measure the water into a medium pot. Add the celery, butter, onion, and alittle salt and pepper to taste. Cover and bring to a boil over high heat. When it reaches a boil, reduce the heat to medium. Cook, covered, at a medium boil for about 30 minutes, stirring occasionally,