It's amazing what a really good downpour will do to veg' production.
We are now well into the second growth of Artichokes, we have perpetual Spinach, Spring Onions, Strawberries, and some small salads. Girolles are plentiful in the woods, and the Blackcurrants are just beginning to ripen.
It is always advised that one should begin eating one's production as soon as possible, and that is even more poignant for us this year as we may not be here to benefit from much of what I've planted. We're eating very young produce.
Anyone who has seen a Rick Stein programme, where he finds himself in a field of Artichokes (Spain?), with the gardener and his wife cooking them, cannot possibly forget the Artichokes and the cooking water turning a bright Emerald Green. When I cooked the above yesterday I noticed that same colour appear in the middle of each heart. I'd never seen this before. Only salt was added to the water.
By the way; as usual they were delicious.
You want Emerald Green? Look no further than yours truly. God do I envy you your artichoke bounty.ReplyDelete
There should still be a third cutting, but they'll be much smaller.Delete
Where did your guns go. I went to show Doug and the post has vanished.ReplyDelete
I thought it too limited interest.Delete
We have an area near us which is known for its artichokes. In the good old days they had an artichoke festival. It's very versatile. I cook them the traditional way-s of Greece naturally. We're eating the frozen kind now.ReplyDelete
I love them. Of the plateful above, Lady M ate one; I ate the rest.Delete
Cro, we love artichokes and usually stuff and steam them. I just stuffed some yesterday. They were the large round globe type and I stuff them with breadcrumbs, garlic, parmesan cheese, and olive oil - so..oo good! And of course we love the centers. Are your artichokes smaller or do you cut them in half? Or perhaps a different type?ReplyDelete
I would have been so happy with that plate full of artichokes.ReplyDelete