Brushman4

WTF, last week I saw celery in a local grocer at $3.99 LB., I didn't buy it and at the next store, it was 5.99 LB. I was paying something like 0.99 LB. in the winter!

It turns out that because the price got so low most of the large growers cut back on the size of their crop, and the weather in Cali and Mexico has been extremely cold and rainy, hurting production. On top of this celery juice has become the new thing in Hollywood, adding to the shortage.

When will the madness end?

PACman

Vermont maple syrup is going for $80 a gallon and it is the exact same thing as Ohio maple syrup that is $25 a gallon. They just make less of it and market the crap out of it. Every drop of maple syrup made in any other state and the entire country of Canada is the exact same thing. Yet if it says Vermont on the label,,,,$80 a gallon. New Hampshire maple syrup? $35.

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Fman

Yeesh- complaining about a raise in SALARY????

Oh- CELERY...

Never mind...

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Wildbill7145

Several years ago the price of grain got so high that cattle farmers around here were having trouble feeding their livestock so they were selling massive amounts to slaughter. The price of beef dropped like a rock. For a few weeks prime rib steaks were on sale at a price I'd never seen before (probably never will again). I was going to the grocery store almost every day after work and buying a bunch till we filled our freezer.


My wife and I were joking about it all summer that year. "Oh man, are we having bbq prime rib again? That sucks."


Then it ended. Bummer.

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CApainter

Celery is the dullest food in the vegetable family. Basically, it's a spoon for Skippy peanut butter, or Ranch dressing.


"Look at me, I'm eating my vegetables!" LOL!

Brushman4

Well, they are both green.

Brushman4

The funny thing is that for most of our lives my wife and I have used maple flavored syrups like Log Cabin, not real Maple syrup. There was a sale on real Canadian Maple syrup a few months back and we bought a large bottle. Guess what, we both prefer the flavored syrups over the real thing. I guess it comes down to what you're used to?

Wildbill7145

Several years ago, my wife tried to make her own maple syrup from a big tree in our back yard. I told her it was a terrible idea as I've heard of disasters happening. She had over 5 gallons of sap boiling on our stove for what seemed like days. She ended up with roughly half a quart of syrup that really didn't taste very good and our electrical bill went up by $100 that month.

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PACman

real un-enhanced maple syrup is pretty thin and quite frankly a little less tasty than flavor (flavour) enhanced syrups in all honesty.

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Brushman4

That really sucked!

PACman

my grandmother used to make her own maple syrup and at most she would end up with a couple of gallons. It would last her and grandpa a year if us kids didn't eat it. There is definitely an art to it. Several amish families near me do quite a bit of it and sell it. I always used to get a quart or so every year. Not anymore though now that i'm type 2 diabetic. Maybe i shouldn't have eaten grandma's stash with a spoon every year!

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Wildbill7145

An old farmer I've worked for several times told me a story about when his mother tried making maple syrup in her kitchen. Boiled gallons and gallons of sap on the stove. The entire main floor of the farmhouse ended up covered in this sticky residue that took 5 men days to scrub off walls, ceilings, everything. Lots of stuff ended up just getting thrown out.


That was my main concern when my wife mentioned an interest. Of course she didn't care about my thoughts on the matter at the time and went ahead anyway.

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Brushman4

I may have to disagree, we eat celery with hot wings, with shrimp cocktails either chopped up in the cocktails sauce or on the side.
It's a must chopped in tuna, chicken, ham, and potato salads. We put celery into all the homemade soups we like.
It doesn't have a bold taste but adds to the flavor and texture of many things!

PACman

my grandmother had a dirt floor "extension" to her kitchen where she would make her syrup. And do most of her butchering. She had all the equipment that she would set up there and she would use a fire to boil the sap. It did take her several days to make it, getting up several times a night to keep the fire going. That's the way things got done when she was growing up though.

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ParamountPaint

Celery is crucial for Louisiana-style cooking, cajun or creole. I hadn't noticed the price increase, but my major grocery store purchases are diapers, which seem to cost more then rib roasts. I'm not having wings without celery sticks, so I'll pay the piper I guess.

paintball head

40 gallons of sap is needed to make 1 gallon of syrup

Lightningboy65

And a gallon of syrup yields about 8 pounds of maple sugar.

PACman

here we don't pay by the pound for celery, it's just priced by the package. Yesterday i bought a 2lb. package for $1.29. Guess you just have to live where they grow the food huh? Or stop voting for socialists.

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PACman

Bought a vine ripened watermelon from the Amish up the road for the fourth. Paid $2.00 for it and it was one of the best watermelons i've ever had. Gotta love living where the food comes from.

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Lightningboy65

I remember when I was a kid, watermelon would always be delicious. Juicy, sweet deep red color. These days it's a crap shoot. The melons you buy in the store are often dry or bland, or pink instead of red....usually all three. My great grandmother used to describe a watermelon to the kids in the following manner (while pointing to the various parts of a melon slice):

Down in a green valley (outer skin)
There is a white house (rind)
With red rooms (the flesh)
Where all the babies sleep (seeds)