Trembling Prairie Farms Inc. is in full swing harvesting new crop celery. Now through the first week of October, you can find Wisconsin celery at Woodman’s and other select retail grocers throughout the Midwest.
Trembling Prairie Farms is located in the muck soils of Green Lake County — Markesan to be exact. John and Connie Bobek along with their four children own and operate the farm. The family is in its 11th year of growing the crop for the Midwest retail and foodservice markets.
In 2012, Trembling Prairie Farms started with 3 acres of celery. Today, it has expanded to over 45 acres. The farm starts with a Midwestern selected variety that grows extremely well in the Wisconsin climate. One of many advantages Trembling Prairie Farms brings to the local market is celery at its peak freshness. This allows for a milder flavor and snappier crunch.
The process of growing celery starts in local greenhouses in late February to early April. Then, the crop gets transplanted in 12 different plantings. Celery planting in the muck soil begins on May 1. The goal for the last planting is to be in the ground by July 1.
“We’re happy to be able to bring our locally grown Wisconsin Celery to the market,” says John Bobek, farmer and owner of Trembling Prairie Farms. “Whether paired with peanut butter as a healthy kid-friendly snack, or chopped in a salad for an outdoor gathering, Wisconsin Celery offers a fresh taste for consumers looking for locally grown.”
Two medium stalks offer many nutritional benefits including vitamin C, potassium and 2 grams of fiber all for only 20 calories. In the U.S., consumers eat on average six pounds of fresh celery annually.
Pictured: Farmer John Bobek stands in front of his celery field ready to be harvested.
Amanda F says
Curious to know what kind of chemicals are sprayed on celery?
Pam Jahnke says
Since they’re grown for food there’s only natural biologicals allowed for anything headed to a dinner table.