Normally, I only buy veggies from farmers and farmer's markets, year-round. If I run out, or don't have it put up, I go without until the following year. This year, celery crops were scant and scarce and my frozen supply is almost depleted. Then I spotted the HyVee ad for celery on sale at such a low price I couldn't resist. I broke my own rule and stocked up--guilty, but rewarded. Here is what I did with six bunches of celery. (before freezing)
Wide ends, skinny stalks and leaves. These are for celery broth:
Put in large pot, cover with enough water to double volume in pot and cook down to approx. half. Simmer until it has a strong celery flavor. Freeze in ice cube trays and one-cup portions for soups, stews, meat broth, rice, gravies...
Sauteed Chopped Celery: Ready to go atop or stuffed in meats/poultry.
Celery Chunks: For soups, stews, roasts and pressure cooking.
Chopped Celery: Stir fries, meat loaf, stuffings, winter salads...
Note: Celery needs no processing before freezing. Just be sure it is fully dry after washing it. Just package and freeze.