Another lesson in the bag, 2 new veggies I learned about today. And the caramac reference takes me right back to my great grandma's treat tin where I was torn between a nougat bar, a sherbet fountain or a caramac. Decisions decisions
When you say the cardoon hearts, do you mean the base of the stalk where all the baby shoots are growing from? So cutting near ground level? I would love to actually be cooking the cardoons as they grow so easily in my garden! Thank you for mentioning the groundnut. I’m going to have to source some to grow now! It sounds truly beautiful in the summer.
Another fantastic post and recipe to try, Mark! I love that I’m learning so much about new veggies/foods in these posts, along with enjoying your stories.
R.I.P. Caramac. Always my sweet of choice. If I was ever to go on Mastermind, my specialist subject would be: ‘Pocket Money Confectionery, 1956 to The Present Day.’ Also, making that cardoon gratin and will let you know how we get on x
That’s an excellent mastermind specialist subject! Most of my dinner money went on sweets, lardy cake, chips or records. It’s a wonder I have any teeth
"Feathery arse funnels" is now my expletive of the month. Thank you. Also for the memory of Caramac. Good god, the things we've lost (and gained. That bloody awful Tony's 🤢). I have an artichoke that thinks it's a cardoon. I think I need another, cos it looks so fine I can never bring myself to harvest it (see, growing edibles and I still treat them as ornamentals!)
As in 'why you feathery arse funnel, I oughta...'? I promise you this is true...I am eating a bit of Tony's chocolate as I read this, and I have to say the dark chocolate salted almond is very good. 'Another' is always the correct answer
I have never heard of or seen a Cardoon before. What have even been doing with my life? Will seek out in the brilliant Stroud Farmers market this weekend.
I not seen it yet - but Riverford has a field of cardoons! At ORFC in January, Guy was chairing a talk on perennial veg and he mentioned that they are one of his fav perennial crops, but he daren't put cardoon in the veg boxes too frequently ass nobody knows what to do with them.
Any thoughts on silverweed tubers? Used to harvest 'em in Wales - apparently cultivated by First Nation on west coast US (can't remember source of info - somewhere buried in my files). Also pig-nuts (Roger Phillips identified 'em in my woods, bless his heart!)
Apios from Wiki (cos I'd never heard of it): Apios americana, sometimes called the American groundnut, potato bean, hopniss, Indian potato, hodoimo, America-hodoimo, cinnamon vine, or groundnut is a perennial vine that bears edible beans and large edible tubers. [Any info on what to do with it, Mark?]
"Never mind the asparagus supper I’d been dreaming of this morning, it’s an evening for heartiness." Unless the temperature is above 25 degrees, heartiness always wins in this household. And bless that blackbird, it doesn't know it is the background song to your daily meals.
I grow lots of cardoons, but have always avoided cooking them - I thought they had to be blanched and messed around with to prepare them. Seems like you just cut off the leaves without any such fuss? Wonderful if so, I'm going to have to try this myself ,thank you!
That’s something that was once the thing but a little like rhubarb and asparagus, it doesn’t need to be blanched/forced. Younger offshoots are the tenderest.
I liked it just for the title. I haven’t even read it yet.
That’s is most excellent, thank you. And as we know i am 90% about the title
Another lesson in the bag, 2 new veggies I learned about today. And the caramac reference takes me right back to my great grandma's treat tin where I was torn between a nougat bar, a sherbet fountain or a caramac. Decisions decisions
Oh man, that’s a tough choice!
Caramac, every time!
Yes indeed!
When you say the cardoon hearts, do you mean the base of the stalk where all the baby shoots are growing from? So cutting near ground level? I would love to actually be cooking the cardoons as they grow so easily in my garden! Thank you for mentioning the groundnut. I’m going to have to source some to grow now! It sounds truly beautiful in the summer.
I do. You can probably use the rest but it might take until Christmas for them to become tender
Another fantastic post and recipe to try, Mark! I love that I’m learning so much about new veggies/foods in these posts, along with enjoying your stories.
Thank you Mark, much appreciated
Another beautifully written piece. I'm not a cook but it is a pleasure to read. W.
Thank you so much Wendy, that’s made my day
R.I.P. Caramac. Always my sweet of choice. If I was ever to go on Mastermind, my specialist subject would be: ‘Pocket Money Confectionery, 1956 to The Present Day.’ Also, making that cardoon gratin and will let you know how we get on x
And I hope you get on with the gratin! x
That’s an excellent mastermind specialist subject! Most of my dinner money went on sweets, lardy cake, chips or records. It’s a wonder I have any teeth
"Feathery arse funnels" is now my expletive of the month. Thank you. Also for the memory of Caramac. Good god, the things we've lost (and gained. That bloody awful Tony's 🤢). I have an artichoke that thinks it's a cardoon. I think I need another, cos it looks so fine I can never bring myself to harvest it (see, growing edibles and I still treat them as ornamentals!)
As in 'why you feathery arse funnel, I oughta...'? I promise you this is true...I am eating a bit of Tony's chocolate as I read this, and I have to say the dark chocolate salted almond is very good. 'Another' is always the correct answer
Yes exactly that!! The feathery arse funnel bit. You're ok with the salted Tony's.
I have never heard of or seen a Cardoon before. What have even been doing with my life? Will seek out in the brilliant Stroud Farmers market this weekend.
Good luck! Riverford do them sometimes but few other places
Not tried nor heard of Apios before. Caramac, on the other hand...
You have your priorities exactly has they should be, however excellent apios is
I not seen it yet - but Riverford has a field of cardoons! At ORFC in January, Guy was chairing a talk on perennial veg and he mentioned that they are one of his fav perennial crops, but he daren't put cardoon in the veg boxes too frequently ass nobody knows what to do with them.
I would’ve loved to have been part of that talk as I must’ve grown almost if not all the perennial veg that will flourish here in the uk
It was recorded - now avail on ORFC site - Mandy Barber was one of the speakers link here https://orfc.org.uk/session/perennial-veg-promise-and-propagation/
Thank you!
Any thoughts on silverweed tubers? Used to harvest 'em in Wales - apparently cultivated by First Nation on west coast US (can't remember source of info - somewhere buried in my files). Also pig-nuts (Roger Phillips identified 'em in my woods, bless his heart!)
I’ve never harvested it l or eaten them, but a friend likes them very much and she tells me they taste similarish to Jerusalem artichokes
Apios from Wiki (cos I'd never heard of it): Apios americana, sometimes called the American groundnut, potato bean, hopniss, Indian potato, hodoimo, America-hodoimo, cinnamon vine, or groundnut is a perennial vine that bears edible beans and large edible tubers. [Any info on what to do with it, Mark?]
For beans you need a pollinator and a very good summer, both of which are unlikely!
They’re best thought of as nuttier new potatoes so anything you’d do with them - really good!
"Never mind the asparagus supper I’d been dreaming of this morning, it’s an evening for heartiness." Unless the temperature is above 25 degrees, heartiness always wins in this household. And bless that blackbird, it doesn't know it is the background song to your daily meals.
I’m trying to embrace a season that’s not living up to its billing yet, but keep being driven back into the arms of heartiness!
I grow lots of cardoons, but have always avoided cooking them - I thought they had to be blanched and messed around with to prepare them. Seems like you just cut off the leaves without any such fuss? Wonderful if so, I'm going to have to try this myself ,thank you!
That’s something that was once the thing but a little like rhubarb and asparagus, it doesn’t need to be blanched/forced. Younger offshoots are the tenderest.
Delighted to know this, will try them soon! Thank you!
Thank you for the name check and the enduring joy of Abundance
Thank you Sue…one way or another I use one of your amazing pans