For over 80 years, the Spano family has proudly grown Pascal celery, a cherished crop rooted in tradition and care. Each spring, the process begins in our greenhouse, where seeds are started in mid-March and nurtured until they’re strong enough to be planted in the fields by early summer. As fall arrives, the celery is carefully harvested and placed into hand-dug trenches, where it undergoes a natural blanching process—giving it the tender texture and mellow flavor our customers have come to love. After about a month in the trench, the celery is cleaned, wrapped, and ready—just in time for Thanksgiving.

This isn’t just a crop for us – it’s a family ritual we take great pride in, and we’re honored to share it with generations of customers who make it part of their holiday tables year after year.