Welcome to Open Celery! On April Spring Buds and Veggy Gardens for Commuters. It’s the month of fresh growth and new beginnings: the mid season is coming…

Welcome to Open Celery! (Apriti Sedano!) our monthly newsletter. A four-handed monthly gourmet adventure dedicated to Plant-Based Recipes, Cooking Insights, and Stories… Made in Italy! 🇮🇹 The fruit (veggie and dessert) of the collaboration between Simona (Personal Chef) and Orsola (Gourmet Traveler+)

Published in Italian (on ottimoblog.com) and English (on appetibilis.net), here happily edited and translated by Orsola (aka ockstyle). At some point, we’d like to have it as podcast as well 😀


(Cliccate qui per “Apriti Sedano!” in italiano)

Even if (as someone is saying) there is no more midseason, somehow its impact feels real, both in a positive and negative way. Pollen can be a real pain for those of us with seasonal allergies (and Orsola knows a thing or two about that!). Recurring rains that keep our planet’s beautiful gardens hydrated are always welcome. Although, floods or hailstorms not so much.

On the other hand, the days are getting longer, nature is buzzing, the air is warm, and all this is nice and relaxing. So, what’s a person to do? Maybe a nap? If only, but that’s not an option. Instead, it’s time to hit the road for work!

Anyway, let’s try to hold on to the romantic Italian saying “Aprile dolce dormire!” (April sweet sleep) and make the most of this magical time of year.

April is definitely the ideal month to devote some time to the orchard (as in vegetable garden) and to plan the first picnics and brunches outdoors (and “al fresco”). So, here we are looking for the perfect lawn for those outdoor moments in the park, behind the house, or in the little garden behind the office… and/or out-of-town excursions.

In this edition of Open Celery!…

In this edition of Open Celery! we’re going to talk about:

• Books to read,
• Delicious foods to eat, and
• Of our traveling Chef’s adventures… with her traveling mini-orchard.

So, dear plant-based food lovers, don’t worry, we’re here to give you tips and tricks on how to start your very own orchard on the go (thanks to our Chef Simona’s valuable advice), as well as couple of ideas on what to pack for a snack on the road.

1. For more recipes, just browse the rich repertoire of our plant-based collection (mostly very easy-to-make). These dishes are sure to delight every palate, even the pickiest of omnivores!
2. Check our freshest addition! A very easy Italian flatbread recipe, the delicous Vegan Piadina with Einkorn Flour… (link)

Then, grab your blanket, a reusable basket, and recyclable containers, and let’s go!…

Keep reading Open Celery! on Substack

Open Celery! The Newsletter Collection

Kickstart January-Veganuary the Italian Way… Open Celery!

Holidays’ Survival Tips and Recipes… Open Celery!

October on Pumpkin and Chestnuts… Open Celery!

ockstyle

I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.