For the love of Produce...
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I weeded my artichokes on Saturday. They are really productive, and I eat them for two or three months and then take the next ten or nine months off until they come back. They sure are tasty, though. Over the years, mine seem to have become more "wild," as in the flowers are less globe-shaped and more thistle shaped, and the thorns tend to point outward more. They hurt.
But then I eat their heart out.
Most years they would have died back to the ground by now and be getting ready to resprout. I don't know what I did differently except one thing, but so far they have maintained green leaves. The one thing I did is more of what I did NOT do. I cut the flowers off the stalk, and eventually the stalk dies back. I read that you should wait until late winter to prune back last year's primacanes on raspberries because the plant continues to extract sugars from them. I thought, hey -- maybe the artichokes do, too. So I left those stalks instead of pulling them off.
I might be digging up one or two of the plants and giving them to neighbors, but they started some of their own, and theirs have more "friendly" flowers, so I think they should just go with those.
Do you eat only the heart?0 -
I weeded my artichokes on Saturday. They are really productive, and I eat them for two or three months and then take the next ten or nine months off until they come back. They sure are tasty, though. Over the years, mine seem to have become more "wild," as in the flowers are less globe-shaped and more thistle shaped, and the thorns tend to point outward more. They hurt.
But then I eat their heart out.
Most years they would have died back to the ground by now and be getting ready to resprout. I don't know what I did differently except one thing, but so far they have maintained green leaves. The one thing I did is more of what I did NOT do. I cut the flowers off the stalk, and eventually the stalk dies back. I read that you should wait until late winter to prune back last year's primacanes on raspberries because the plant continues to extract sugars from them. I thought, hey -- maybe the artichokes do, too. So I left those stalks instead of pulling them off.
I might be digging up one or two of the plants and giving them to neighbors, but they started some of their own, and theirs have more "friendly" flowers, so I think they should just go with those.
Do you eat only the heart?
No. I bite the leaves. But I might do an experiment next year based on some technique I saw on a cooking show. When they're in season, I have to give a lot away because there's so many. It's a nice problem to have.3 -
I weeded my artichokes on Saturday. They are really productive, and I eat them for two or three months and then take the next ten or nine months off until they come back. They sure are tasty, though. Over the years, mine seem to have become more "wild," as in the flowers are less globe-shaped and more thistle shaped, and the thorns tend to point outward more. They hurt.
But then I eat their heart out.
Most years they would have died back to the ground by now and be getting ready to resprout. I don't know what I did differently except one thing, but so far they have maintained green leaves. The one thing I did is more of what I did NOT do. I cut the flowers off the stalk, and eventually the stalk dies back. I read that you should wait until late winter to prune back last year's primacanes on raspberries because the plant continues to extract sugars from them. I thought, hey -- maybe the artichokes do, too. So I left those stalks instead of pulling them off.
I might be digging up one or two of the plants and giving them to neighbors, but they started some of their own, and theirs have more "friendly" flowers, so I think they should just go with those.
Do you eat only the heart?
No. I bite the leaves. But I might do an experiment next year based on some technique I saw on a cooking show. When they're in season, I have to give a lot away because there's so many. It's a nice problem to have.
I wish I lived near you lol.3 -
Artichokes done Roman style.
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Salad and pizza bianca.
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snowflake954 wrote: »Artichokes done Roman style.
Ooooooooh carciofi alla Romana.. how I miss you.
All the violet in the market...
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Using up the veg in my refrigerator before I buy more:
Ate this (carrots with some garlic, thyme, and butter) plus a celery root (celeriac) and leek soup with almonds to make it more creamy, with Alaskan salmon. Had some beets to eat with it too, but it was plenty, so I plan to have beet salad with feta and a couple of eggs for lunch tomorrow.
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And yes, as always, I know I'm a horrible food photographer, but it was super tasty.2
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Buddha bowl for a late lunch and a light dinner of cuc salad 😋
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Soon.... just a few months.... tere will be THESE coming in several times a week.
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That is how I started keeping all the green leafy veggies and herbs I buy. I was tired of them turning yellow or going bad in a very short time.
I tried with the parsley at first and I kept it on the counter. Didn't help much. Now I keep them in the fridge in a cup filled with water and everything lasts much longer.
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Does anyone do their own sprouts? If so, tips welcome.
Mung bean sprouts are so perishable and I am tired of throwing them away two days after buying them. Hoping that sprouting my own will allow me control quantities for recipes that call for them. I have peas on the counter in a bamboo steamer in a dark corner of the kitchen now. Must remember to buy some mung beans.
Did you give it a go? Tasty?
I started a new batch of mung bean sprouts today, and I'm soaking some garbanzo beans (cici; chick peas; whatever) and am deciding whether or not to sprout them or just cook them tomorrow.0 -
Hi guys! I’m going to try to grow some veggies this year in my tiny space 🙂 I’ve got a full balcony for containers as well as a small (4 x 8, but there is a crepe mertle (sp) tree in the middle) plot that is in shade until about 1pm each day. I’ve also got a fence and a wall of ivy in the back that are in partial shade - what would folks recommend growing where?0
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MinTheKitCat wrote: »Hi guys! I’m going to try to grow some veggies this year in my tiny space 🙂 I’ve got a full balcony for containers as well as a small (4 x 8, but there is a crepe mertle (sp) tree in the middle) plot that is in shade until about 1pm each day. I’ve also got a fence and a wall of ivy in the back that are in partial shade - what would folks recommend growing where?
I recommend burning some calories and getting rid of the ivy. Don't worry; you won't be able to very easily, and it will be good exercise for a long time.
Does your balcony get full sun? I'm thinking you might get away with squash in the less-than-full sun. Or beans/peas. Grow herbs on the balcony, and if it gets plenty of sun, you can grow containers of other delicious things.3 -
Does anyone do their own sprouts? If so, tips welcome.
Mung bean sprouts are so perishable and I am tired of throwing them away two days after buying them. Hoping that sprouting my own will allow me control quantities for recipes that call for them. I have peas on the counter in a bamboo steamer in a dark corner of the kitchen now. Must remember to buy some mung beans.
Did you give it a go? Tasty?
I started a new batch of mung bean sprouts today, and I'm soaking some garbanzo beans (cici; chick peas; whatever) and am deciding whether or not to sprout them or just cook them tomorrow.
I did one batch of pea shoots which were more bean-like than sprout-like but were tasty stir fried with garlic. Liking the mung beans I have got now. Plan to make pad thai with them tonight using David Thompson's recipe.
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I’m sort of amazed pad Thai is considered an easy street food recipe when my cookbook recommends having everything prepped and measured on hand before starting to stir fry. Here is the array of ingredients before stir frying.
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I made sauerkraut and it's basically flavorless and mushy...not sure what I did wrong. Here's something I think turned out well:
Curry spiced stir fry and roasted broccoflower
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Big cooking day around here.
I had taken out a vacuum bag of chanterelle mushrooms that the seal sems to have gone bad. I also had a package of button mushrooms. So I cooked up some barley, then sauteed some onions, button mushrooms, celery, carrots, and garlic. I would have added parsnips, but carrots is what I had. Put 'em on to simmer for a half hour along with the chanterelles. I deglazed the saute pan with some amontillado sherry. I mixed up two kinds of miso with some water, and in a while, when the soup cools a bit, I'll add that. Just another version of my mushroom barley vegetable miso soup. It should be tasty.
I also had started some chickpeas soaking the other day, and then left them out to start to sprout. Well, they looked like they were just starting to sprout, so now I've got a batch or garbanzos, too.
I'm still working my way through that fresh bread I made last week.
So, it's no wonder my weight loss is going so slow.
But I'm eating well.5
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