Posted: 26/07/2014 at 15:05
I thought that most grow your own celery was 'self blanching' in some mysterious way. Have grown it for three years and it is always quite green, the flavour of home grown is very strong, I tend to use it for soups, but always pass it through a vegetable mill after blending, to get rid of the stringiness.
If you want it blanched, you could try taping across the hole on a large flower pot and up-ending that onto a plant. Hope this helps