I rarely use a whole celery, and it just bugs me. How should I best store this thing?
I got a big gorgeous organic head of celery this weekend; I only needed two ribs.
I cut off the tops and froze for the next pot of stock.
I'd like to use the rest in stuffing next week, but I bet it's not going to be so . . . vibrant for that long. I'm guessing it's a mistake to freeze it if I want it to be crunchy in the turkey.