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Before the First Frost, Eat Your Celosia

As the first frost approaches, you’re no doubt gifting extra tomatoes and peppers to the neighbors, blanching broccoli to pop into the freezer and wondering if you can drink enough green juice to deal with all of the kale varieties you decided to grow. Some will let the frost come, naturally petrifying their gardens until spring, while others start pulling and composting… Have you considered the edibles that may still be blooming in your flower garden?

Celosia. Vibrant, wispy and still alive in your upstate New York gardens until the first frost. Belonging to the edible and ornamental amaranth family, celosia is characterized by a soft, wooly, flamed bloom or a fascinating, cockscomb tip. While bright celosia finds its (debatable) roots in Africa, it’s eaten throughout the world: South Americans, Chinese, Italians, Indians and Indonesians all enjoy the leafy greens and flowers…

Story and recipe continues at Edible Finger Lakes here.

This entry was posted in: Make Food & Eat


C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

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