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Post by 12540dumont on Mar 6, 2013 19:50:51 GMT -5
Look really close at this photo, these chokes are about 8 years old. They look dead, but at the base, that shimmer of greeennnn....they're back! It's just like Miracle Max. Sorry for the poor photo, I was taking a picture of this field. We spent 2 weeks digging the bind weed out of it by hand. Ilex, too late, I already sealed the envelopes. Steev, is it the butter or the artichokes that makes them so good. Boy I wished Peaches or Ox's cow lived closer. I can only imagine them with fresh butter. Jo, artichokes are at the market today for $3.89 EACH. choke, gasp, spittle. Leo just reported from Whole Foods. We're on a spying mission. This e-mail will self erase in 60 seconds. Attachments:
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Post by steev on Mar 6, 2013 21:53:29 GMT -5
Unless it's melted butter with crushed garlic, I mostly opt for mayo.
My favorite produce market had them Monday $1 each; of course they weren't as big as canteloupes.
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Post by ilex on Mar 8, 2013 3:01:27 GMT -5
Jo, artichokes are at the market today for $3.89 EACH. I should move ... I sell them at 1.5 eur per kilo (2.2 lb). And that is to final customer (my CSA). If you look around you can find them cheaper.
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Post by raymondo on Mar 12, 2013 15:20:03 GMT -5
Seems very cheap at €1.5/kg. How many do you get to the kilo ilex?
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Post by Deleted on Mar 16, 2013 23:12:12 GMT -5
I like the hearts. Haven't eaten petals or stems yet.
I started with 10 seeds of Violette de Chiogga (sp?), wound up with one plant, now very showy after 2+ yrs of growth. It makes a beautiful color contrast with a redder endive, a dark Tuscan kale, a blush purple cabbage, (and hopefully, later a purple orach.)
I saw one or two cardoons plowed under, where there used to be a homestead. Over the past 5-10 years, the roots have filled the entire plot.
I hope I got a fruitful seedling and will consider making many more, perhaps by root division.
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Post by steev on Mar 17, 2013 21:03:25 GMT -5
Cardoons, though useless of petals, produce very tasty (though meager) cups.
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Post by ilex on Mar 22, 2013 3:58:32 GMT -5
You can make cheese with those.
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Post by oxbowfarm on Mar 22, 2013 7:09:12 GMT -5
I've got some cardoon I'm going to try from the seed swap. Supposedly some guy has some cardoon that he grows unprotected in his yard right along the shore of Cayuga Lake. That's much more moderated climate than I have but by no means a Mediterranean one.
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Post by 12540dumont on Mar 31, 2013 21:26:33 GMT -5
Look what I found today! Attachments:
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Post by 12540dumont on Mar 31, 2013 21:27:42 GMT -5
And the ancient choke makes a comeback! Attachments:
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Post by Deleted on Apr 5, 2013 10:41:39 GMT -5
The first artichoke I have ever grown is sending up it's first head. A very small, tender-looking leaf was peeling away from it. So, I tasted a piece, and it was very bitter.
Do the ribs of the leaves taste less bitter, when peeled? I know that water is acidified, to keep them from browning, but is this one of those plants, which has to be boiled in a solution, to make it more palatable?
I have occasionally trimmed the lower leaves, from my public easement garden as they became tattered, could not help but notice how heavy they were. This seemed like a lot of potential food going to waste.
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Post by Deleted on Apr 5, 2013 11:09:46 GMT -5
Holly, I enlarged your pic and liked to see that it sends out more heads, once the middle one has been harvested.
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Post by steev on Apr 5, 2013 11:27:41 GMT -5
The ribs can be cut up and soaked overnight in salted water and/or parboiled and drained to reduce bitterness. Nevertheless, one must like "bitter" to like these greens.
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Post by Deleted on Apr 5, 2013 12:13:54 GMT -5
Thanks. I like a little bit of bitter, and this tells me that I didn't do anything wrong, when they wind up that way.
Really, my only direct experience with artichokes was people knowing I like to try "unusual" things and bringing me the marinated hearts in jar.
I am also reading that the flowers can be used as vegetable renet for softer-than-usual results.
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