I am growing cardoon this

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I am growing cardoon this year – I grew artichokes last year, but it is my understanding that cardoons get much larger, and the flowers or thistles are beautiful. In order to eat them, you have to blanch them. It is traditional in the piedmont region of Italy to eat them dipped in a hot bath (bagna cauda) of butter and anchovies, with a shaving of white truffle. Or, you can fry cardoons in batter.

About the Author

Until recently, Rosemarie Hanson gardened in the alkaline soil of New York’s North Country. Now she gardens in the Finger Lakes region of NY, where the soil is acid and the deer are a plague! She is particularly interested in fragrant plants, old garden roses, tulips, gardening for kids, and kitchen gardens.

Now, the digging and dividing of perennials, the general autumn cleanup and the planting of spring bulbs are all an act of faith. One carries on before the altar of delayed gratification, until the ground freezes and you can’t do any more other than refill the bird feeder and gaze through the window, waiting for the snow. . . . Meanwhile, it helps to think of yourself as a pear tree or a tulip. You will blossom spectacularly in the spring, but only after the required period of chilling.

~Adrian Higgins in The Washington Post, November 6, 2013

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