I went shopping early this morning, and was surprised to see cardoons in the
produce case. I bought the best-looking bunch of it, and now I'm ruminating
on ways to use it. They're similar in flavor to artichokes (no surprise
there; they're the same species).

My "candidate" uses are

1. Blanched and served with bagna cauda
2. Fried, then covered with tomato sauce and cheese and baked
3. Made into soup with lamb, pancetta, and onions
4. Made into a savory custard with béchamel, onions, ricotta, parmesan, and
eggs

....or maybe I'll just wing it and do something completely different!

Cardoons strings are much tougher than celery strings, so the strings have
to be removed. When I've prepared cardoons in the past, I just threw the
strings away, but I just learned that cardoons are used to coagulate milk
into cheese in Portugal, having a natural enzyme which works like rennet. I
might see if the leftover strings have enough of that enzyme to coagulate
milk.

Bob

On Wed, 3 Mar 2010 23:12:59 -0800, "Bob Terwilliger"
> wrote:

> ...or maybe I'll just wing it and do something completely different!

They don't look edible to me.

http://lh3.ggpht.com/_YdkareCrCfk/Rd...ture%20063.jpg
http://lh6.ggpht.com/_YdkareCrCfk/Rd...ture%20064.jpg

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Wed, 3 Mar 2010 23:12:59 -0800, "Bob Terwilliger"
> > wrote:
>
>> ...or maybe I'll just wing it and do something completely different!
>
> They don't look edible to me.
>
> http://lh3.ggpht.com/_YdkareCrCfk/Rd...ture%20063.jpg
> http://lh6.ggpht.com/_YdkareCrCfk/Rd...ture%20064.jpg

Once upon a time, you were with Christine and took a picture of
cardoon for me at some farmers market. That was good for a laugh.
My ex's grandmother used to go picking them by bridges, if you can
imagine. Then she'd pound the living crap out of them, batter and fry
them. They'd be like crispy stringy appetizers and I adored them.

nancy

In article >,
"Bob Terwilliger" > wrote:

> I went shopping early this morning, and was surprised to see cardoons in the
> produce case. I bought the best-looking bunch of it, and now I'm ruminating
> on ways to use it. They're similar in flavor to artichokes (no surprise
> there; they're the same species).
>
> My "candidate" uses are
>
> 1. Blanched and served with bagna cauda
> 2. Fried, then covered with tomato sauce and cheese and baked
> 3. Made into soup with lamb, pancetta, and onions
> 4. Made into a savory custard with béchamel, onions, ricotta, parmesan, and
> eggs
>
> ...or maybe I'll just wing it and do something completely different!

I think I'd blanch or boil them and try them in a salad first to test
the flavor since I've never eaten them before. Where the heck did you
find them??? I've been considering trying to grow them since I've not
been able to grow artichokes in this climate.

>
> Cardoons strings are much tougher than celery strings, so the strings have
> to be removed. When I've prepared cardoons in the past, I just threw the
> strings away, but I just learned that cardoons are used to coagulate milk
> into cheese in Portugal, having a natural enzyme which works like rennet. I
> might see if the leftover strings have enough of that enzyme to coagulate
> milk.
>
> Bob

Ooh, please tell us if this succeeds?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Wed, 3 Mar 2010 23:12:59 -0800, "Bob Terwilliger"
> > wrote:
>
> > ...or maybe I'll just wing it and do something completely different!
>
> They don't look edible to me.
>
> http://lh3.ggpht.com/_YdkareCrCfk/Rd...Y-zpw/s720/Pic
> ture%20063.jpg
> http://lh6.ggpht.com/_YdkareCrCfk/Rd...5k8yY/s512/Pic
> ture%20064.jpg

Try this link:

http://en.wikipedia.org/wiki/Cardoon

:-)

I've actually gone around in the spring and gathered local immature
thistle heads to try, but never worked up the nerve to try them. I may
this spring... Texas is rich in local edible plants for foraging.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Om wrote about cardoons:

> I think I'd blanch or boil them and try them in a salad first to test
> the flavor since I've never eaten them before. Where the heck did you
> find them??? I've been considering trying to grow them since I've not
> been able to grow artichokes in this climate.

I've eaten them before, but not for about five years. They were in my local
Safeway this morning. Regarding cultivation, Wikipedia says this: "Cardoon
requires a long, cool growing season (ca. 5 months), but it is
frost-sensitive. It also typically requires substantial growing space per
plant and hence is not much grown save where it is a regional favorite."
Well, we don't have that long cool growing season where I live, and we *do*
get frost, so this isn't the best place to grow them. If you've got the
climate and the space, go for it!


>> I might see if the leftover strings have enough of that enzyme to
>> coagulate milk.
>
> Ooh, please tell us if this succeeds?

Turns out that the rennet is only extracted from cardoon flowers, which
means the strings wouldn't have enough to matter, so into the garbage
they'll go. If you are successful growing cardoons, maybe you'll be able to
harvest the flowers and carry out that experiment.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote about cardoons:
>
> > I think I'd blanch or boil them and try them in a salad first to test
> > the flavor since I've never eaten them before. Where the heck did you
> > find them??? I've been considering trying to grow them since I've not
> > been able to grow artichokes in this climate.
>
> I've eaten them before, but not for about five years. They were in my local
> Safeway this morning. Regarding cultivation, Wikipedia says this: "Cardoon
> requires a long, cool growing season (ca. 5 months), but it is
> frost-sensitive. It also typically requires substantial growing space per
> plant and hence is not much grown save where it is a regional favorite."
> Well, we don't have that long cool growing season where I live, and we *do*
> get frost, so this isn't the best place to grow them. If you've got the
> climate and the space, go for it!
>
>
> >> I might see if the leftover strings have enough of that enzyme to
> >> coagulate milk.
> >
> > Ooh, please tell us if this succeeds?
>
> Turns out that the rennet is only extracted from cardoon flowers, which
> means the strings wouldn't have enough to matter, so into the garbage
> they'll go. If you are successful growing cardoons, maybe you'll be able to
> harvest the flowers and carry out that experiment.
>
> Bob

We have a lot of wild thistle that blooms in the spring, so maybe if I
started them in the fall, they may grow. We've had a number of freezes
tho' this winter. I may decide to set up a PVC loop greenhouse as it'd
be cheaper than messing with pop-ups again (that disintigrated after
about 4 years) and try them in there. That way they'd have the cold
growing season and I could protect them from freezing.

It'd also allow me to try some mushroom kits from fungiperfecti.com
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
> Try this link:
>
> http://en.wikipedia.org/wiki/Cardoon
>
> :-)
>
> I've actually gone around in the spring and gathered local immature
> thistle heads to try, but never worked up the nerve to try them. I may
> this spring... Texas is rich in local edible plants for foraging.

Hmmm. I wonder whether I can eat the thistles here. That would
be a good way to motivate myself to get rid of them.

--
Jean B.

Omelet wrote:
>
>Try this link:
>
>http://en.wikipedia.org/wiki/Cardoon


This topic has already been discussed to death here, many times...
this is probably the best link:
http://www.oceanmist.com/products/cardone/cardone.aspx

On Thu, 04 Mar 2010 09:12:06 -0500, "Jean B." > wrote:

>Omelet wrote:
>> Try this link:
>>
>> http://en.wikipedia.org/wiki/Cardoon
>>
>> :-)
>>
>> I've actually gone around in the spring and gathered local immature
>> thistle heads to try, but never worked up the nerve to try them. I may
>> this spring... Texas is rich in local edible plants for foraging.
>
>Hmmm. I wonder whether I can eat the thistles here. That would
>be a good way to motivate myself to get rid of them.

Why... thistle roots go very deep so they improve soil, most farmers
encourage thistles in hedgerows. Thistles also prevent soil erosion
on slopes and stream banks. Most thistle contains no edible parts,
not even crtiters eat them, but in flower they are gorgeous. There
are many type of thistle but cardoon is about the most invasive, I'd
not attempt cultivating any unless you really know what what you're
doing.

brooklyn1 wrote:
> Why... thistle roots go very deep so they improve soil, most farmers
> encourage thistles in hedgerows. Thistles also prevent soil erosion
> on slopes and stream banks. Most thistle contains no edible parts,
> not even crtiters eat them, but in flower they are gorgeous. There
> are many type of thistle but cardoon is about the most invasive, I'd
> not attempt cultivating any unless you really know what what you're
> doing.

Oh, here at the old house, I don't need to cultivate them. I have
plenty, probably from feeding finches! I just don't like to
tangle with them as I walk about.

--
Jean B.

"Bob Terwilliger" > wrote in message
...
>I went shopping early this morning, and was surprised to see cardoons in
>the produce case. I bought the best-looking bunch of it, and now I'm
>ruminating on ways to use it. They're similar in flavor to artichokes (no
>surprise there; they're the same species).
>
> My "candidate" uses are
>
> 1. Blanched and served with bagna cauda
> 2. Fried, then covered with tomato sauce and cheese and baked
> 3. Made into soup with lamb, pancetta, and onions
> 4. Made into a savory custard with béchamel, onions, ricotta, parmesan,
> and eggs
>
> ...or maybe I'll just wing it and do something completely different!
>
> Cardoons strings are much tougher than celery strings, so the strings have
> to be removed. When I've prepared cardoons in the past, I just threw the
> strings away, but I just learned that cardoons are used to coagulate milk
> into cheese in Portugal, having a natural enzyme which works like rennet.
> I might see if the leftover strings have enough of that enzyme to
> coagulate milk.

Had anyone asked me who was likely to bring up cardoons sooner or later, I
would have said "Terwilliger, of course!" You DO lead a fascinating culinary
life, Bob!

And never having seen, much less eaten, a cardoon, I'd go for No. 4.

Felice

On Thu, 4 Mar 2010 06:35:40 -0500, "Nancy Young"
> wrote:

> sf wrote:
> > On Wed, 3 Mar 2010 23:12:59 -0800, "Bob Terwilliger"
> > > wrote:
> >
> >> ...or maybe I'll just wing it and do something completely different!
> >
> > They don't look edible to me.
> >
> > http://lh3.ggpht.com/_YdkareCrCfk/Rd...ture%20063.jpg
> > http://lh6.ggpht.com/_YdkareCrCfk/Rd...ture%20064.jpg
>
> Once upon a time, you were with Christine and took a picture of
> cardoon for me at some farmers market. That was good for a laugh.
>
That was a fun field trip. We even circled back to take the picture.

Sorry if I gave you the wrong impression... I wasn't trying to say
they were inedible, I said they don't *look* edible. If I squint just
right, sure they look like puny artichokes... but I definitely would
not think of cooking one on my own. Someone would have to assure me
they were edible first.

> My ex's grandmother used to go picking them by bridges, if you can
> imagine. Then she'd pound the living crap out of them, batter and fry
> them. They'd be like crispy stringy appetizers and I adored them.

That's exactly how I'd go about eating them... prepared by someone
else!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 04 Mar 2010 09:01:02 -0800, Ranee at Arabian Knits
> wrote:

> You eat the heart of the stem. They are related to artichokes, but
> you eat a different part of them.

Thanks for clarifying. I was getting that drift from other posts, but
there was still a question of which part to eat for me. I'm too used
to artichokes.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Thu, 4 Mar 2010 06:35:40 -0500, "Nancy Young"
> > wrote:

>> Once upon a time, you were with Christine and took a picture of
>> cardoon for me at some farmers market. That was good for a laugh.
>>
> That was a fun field trip. We even circled back to take the picture.
>
> Sorry if I gave you the wrong impression... I wasn't trying to say
> they were inedible, I said they don't *look* edible.

I get that! I don't know what possessed anyone to eat them.

> If I squint just
> right, sure they look like puny artichokes... but I definitely would
> not think of cooking one on my own. Someone would have to assure me
> they were edible first.

Even the way I've had them, they were fibrous. I can't explain why
they were so delicious, they don't even sound good.

>> My ex's grandmother used to go picking them by bridges, if you can
>> imagine. Then she'd pound the living crap out of them, batter and
>> fry them. They'd be like crispy stringy appetizers and I adored
>> them.
>
> That's exactly how I'd go about eating them... prepared by someone
> else!

Me too. I have seen them, never bought them. Whenever I saw them,
the grandma would already have beaten them into submission. I don't
think I could duplicate it.

nancy

On Thu, 04 Mar 2010 11:53:12 -0500, "Jean B." > wrote:

>brooklyn1 wrote:
>> Why... thistle roots go very deep so they improve soil, most farmers
>> encourage thistles in hedgerows. Thistles also prevent soil erosion
>> on slopes and stream banks. Most thistle contains no edible parts,
>> not even crtiters eat them, but in flower they are gorgeous. There
>> are many type of thistle but cardoon is about the most invasive, I'd
>> not attempt cultivating any unless you really know what what you're
>> doing.
>
>Oh, here at the old house, I don't need to cultivate them. I have
>plenty, probably from feeding finches! I just don't like to
>tangle with them as I walk about.

Well, you'll either learn to get along with thistle (and other thorny
flora) or regret the lack of wildlife. Thorny plants harber a great
deal of small fauna especially song birds... the same way thistle
repels you it also repels other preditors. I never destroy the
thistle patches, I just don't permit it to invade the realms of other
flora, like my foundation shrubery, flower beds, and vegetable
garden... I leave the native plants exist.

In article >, "Jean B." >
wrote:

> Omelet wrote:
> > Try this link:
> >
> > http://en.wikipedia.org/wiki/Cardoon
> >
> > :-)
> >
> > I've actually gone around in the spring and gathered local immature
> > thistle heads to try, but never worked up the nerve to try them. I may
> > this spring... Texas is rich in local edible plants for foraging.
>
> Hmmm. I wonder whether I can eat the thistles here. That would
> be a good way to motivate myself to get rid of them.

<laughs> I actually enjoy them. I think they are pretty!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
brooklyn1 > wrote:

> Omelet wrote:
> >
> >Try this link:
> >
> >http://en.wikipedia.org/wiki/Cardoon
>
>
> This topic has already been discussed to death here, many times...
> this is probably the best link:
> http://www.oceanmist.com/products/cardone/cardone.aspx

Oh don't be such a beast Shel'. It's no worse than the repeat threads
on hard boiled eggs, corn on the cob and cast iron pans. <g> In fact,
I'd say it's less common.

And thanks for the link! That is indeed a good one... :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

brooklyn1 wrote:
> Well, you'll either learn to get along with thistle (and other thorny
> flora) or regret the lack of wildlife. Thorny plants harber a great
> deal of small fauna especially song birds... the same way thistle
> repels you it also repels other preditors. I never destroy the
> thistle patches, I just don't permit it to invade the realms of other
> flora, like my foundation shrubery, flower beds, and vegetable
> garden... I leave the native plants exist.

Well, you probably have observed that, given the choice, I do the
same....

--
Jean B.

Omelet wrote:
> In article >, "Jean B." >
> wrote:
>
>> Omelet wrote:
>>> Try this link:
>>>
>>> http://en.wikipedia.org/wiki/Cardoon
>>>
>>> :-)
>>>
>>> I've actually gone around in the spring and gathered local immature
>>> thistle heads to try, but never worked up the nerve to try them. I may
>>> this spring... Texas is rich in local edible plants for foraging.
>> Hmmm. I wonder whether I can eat the thistles here. That would
>> be a good way to motivate myself to get rid of them.
>
> <laughs> I actually enjoy them. I think they are pretty!

yeah, well... In their place... And the neighbors here probably
don't see it that way. I'd muse about whether I will miss them,
but then if I put out thistle seed, they will probably spring up.
Hmmm.

Sheldon: what do the deer think of thistle?

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

Bob Terwilliger > wrote:

> I went shopping early this morning, and was surprised to see cardoons in the
> produce case. I bought the best-looking bunch of it, and now I'm ruminating
> on ways to use it. They're similar in flavor to artichokes (no surprise
> there; they're the same species).
>
> My "candidate" uses are
>
> 1. Blanched and served with bagna cauda
> 2. Fried, then covered with tomato sauce and cheese and baked
> 3. Made into soup with lamb, pancetta, and onions
> 4. Made into a savory custard with béchamel, onions, ricotta, parmesan, and
> eggs
>
> ...or maybe I'll just wing it and do something completely different!

Do you happen to know what kind of cardoons they are? In the codified
bagna caôda recipe the gobbi (hunchback) cardoons of Nice (Nizza
Monferrato) or the spadoni di Chieri varieties are specified. I wonder
if these varieties are grown in or imported to California.

Bagna caôda is supposed to include Jerusalem artichokes, so, for a
change, here is an interesting recipe for cardoon and Jerusalem
artichoke soup, also from Piedmont. The recipe is from the latest
Accademia Italiana della Cucina regional recipe compilation.

Victor

Minestra di cardi e topinambur
Cardoon and Jerusalem Artichoke Soup

For 6 persons

Jerusalem artichokes are tubers; they are also found under the name
sunchokes. They are not interchangeable with globe artichokes.

1 large cardoon
6 Jerusalem artichokes
Juice of 1 lemon mixed with 2 tbsp. all-purpose flour
3 tbsp. olive oil
6 tbsp. butter
2 garlic cloves
6 cups chicken or capon broth
2 large eggs
2 large egg yolks
1/4 cup grated Parmigiano-Reggiano, plus more for serving
3 tbsp. heavy cream
Sliced peasant-style bread, toasted and rubbed with a cut clove of
garlic (optional)
Salt and pepper

Carefully clean the cardoon, removing the harder outer ribs and any
filaments.

Peel the Jerusalem artichokes and cut into 1/4-inch slices.

Cut the core and ribs of the cardoon into relatively small pieces and
put them in water acidulated with the lemon mixture. Put the artichoke
slices in the same water.

Bring water to boil in a pot and add the cardoons. After about 30
minutes add the Jerusalem artichokes and boil them until al dente, about
2 minutes; drain.

Heat the olive oil and butter in a separate pot and add the garlic,
removing it from the pot and discarding when it adds on colour.

Add the cardoon and artichokes to the pan, stir well, then pour in the
broth.

Cook until the vegetables are cooked but not too mushy, about 15
minutes. Adjust for salt and pepper.

Beat the eggs and yolks in a bowl with the Parmigiano-Reggiano and cream
and pour over the soup, mixing carefully.

Place a slice of bread in each bowl, then spoon the soup over. Serve
immediately with more Parmigiano-Reggiano.

In article >, "Jean B." >
wrote:

> Omelet wrote:
> > In article >, "Jean B." >
> > wrote:
> >
> >> Omelet wrote:
> >>> Try this link:
> >>>
> >>> http://en.wikipedia.org/wiki/Cardoon
> >>>
> >>> :-)
> >>>
> >>> I've actually gone around in the spring and gathered local immature
> >>> thistle heads to try, but never worked up the nerve to try them. I may
> >>> this spring... Texas is rich in local edible plants for foraging.
> >> Hmmm. I wonder whether I can eat the thistles here. That would
> >> be a good way to motivate myself to get rid of them.
> >
> > <laughs> I actually enjoy them. I think they are pretty!
>
> yeah, well... In their place... And the neighbors here probably
> don't see it that way. I'd muse about whether I will miss them,
> but then if I put out thistle seed, they will probably spring up.
> Hmmm.

Thistle is good for the smaller songbirds. ;-)

>
> Sheldon: what do the deer think of thistle?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Felice wrote:

>> 4. Made into a savory custard with béchamel, onions, ricotta, parmesan,
>> and eggs
>
> And never having seen, much less eaten, a cardoon, I'd go for No. 4.

As it happens, that's also one of the easiest ones, because rather than
de-stringing the cardoons, I can cook them and put them through a food mill
to remove the strings! (For that matter, a ricer might work too.)

Bob

Victor wrote:

> Do you happen to know what kind of cardoons they are? In the codified
> bagna caôda recipe the gobbi (hunchback) cardoons of Nice (Nizza
> Monferrato) or the spadoni di Chieri varieties are specified. I wonder
> if these varieties are grown in or imported to California.

I can tell that they're not gobbi, but I'm not sure what the spadoni di
Chieri cardoons look like.


> Minestra di cardi e topinambur
> Cardoon and Jerusalem Artichoke Soup
>
> For 6 persons
>
> Jerusalem artichokes are tubers; they are also found under the name
> sunchokes. They are not interchangeable with globe artichokes.
>
> 1 large cardoon
> 6 Jerusalem artichokes
> Juice of 1 lemon mixed with 2 tbsp. all-purpose flour
> 3 tbsp. olive oil
> 6 tbsp. butter
> 2 garlic cloves
> 6 cups chicken or capon broth
> 2 large eggs
> 2 large egg yolks
> 1/4 cup grated Parmigiano-Reggiano, plus more for serving
> 3 tbsp. heavy cream
> Sliced peasant-style bread, toasted and rubbed with a cut clove of
> garlic (optional)
> Salt and pepper

Hmmm.... I think I have all those ingredients! Thanks for the recipe.

Bob

Bob Terwilliger > wrote:

>I went shopping early this morning, and was surprised to see cardoons in the
>produce case. I bought the best-looking bunch of it, and now I'm ruminating
>on ways to use it. They're similar in flavor to artichokes (no surprise
>there; they're the same species).

>My "candidate" uses are

>1. Blanched and served with bagna cauda
>2. Fried, then covered with tomato sauce and cheese and baked
>3. Made into soup with lamb, pancetta, and onions
>4. Made into a savory custard with béchamel, onions, ricotta, parmesan, and
>eggs

One issue is which part of the cardoon one is eating.
I have had cardoons served to me that look like small
artichokes are one consumes the same parts one would
consume in an artichoke (stem-end of leaves, and
heart), just on a much smaller scale.

I have also had just the stalks, slivered and cooked.

Which are you planning?

Steve

Steve wrote:

>> I went shopping early this morning, and was surprised to see cardoons in
>> the produce case. I bought the best-looking bunch of it, and now I'm
>> ruminating on ways to use it. They're similar in flavor to artichokes (no
>> surprise there; they're the same species).
>
>> My "candidate" uses are
>
>> 1. Blanched and served with bagna cauda
>> 2. Fried, then covered with tomato sauce and cheese and baked
>> 3. Made into soup with lamb, pancetta, and onions
>> 4. Made into a savory custard with béchamel, onions, ricotta, parmesan,
>> and eggs
>
> One issue is which part of the cardoon one is eating.
> I have had cardoons served to me that look like small
> artichokes are one consumes the same parts one would
> consume in an artichoke (stem-end of leaves, and
> heart), just on a much smaller scale.
>
> I have also had just the stalks, slivered and cooked.
>
> Which are you planning?

I was talking about the stalks.

Bob

In article >,
"Bob Terwilliger" > wrote:

> I went shopping early this morning, and was surprised to see cardoons in the
> produce case. I bought the best-looking bunch of it, and now I'm ruminating
> on ways to use it. They're similar in flavor to artichokes (no surprise
> there; they're the same species).

The one time I bought them here in northern California, they turned out
eye-crossingly bitter. What did I do wrong? (Open-ended question, I
know, but it was quite a while ago and I cannot recall how I prepared
them, but I do know I used a recipe.)

Isaac

Isaac wrote:

> The one time I bought them here in northern California, they turned out
> eye-crossingly bitter. What did I do wrong? (Open-ended question, I
> know, but it was quite a while ago and I cannot recall how I prepared
> them, but I do know I used a recipe.)

You might not have done ANYTHING wrong.

Bitterness is alleviated in two ways, and you only have control over one of
them: When cardoons are grown, the stalks are supposed to be kept covered
with soil (like white asparagus gets covered; dirt is piled around the
growing plant to keep the sun from it). Second, the cardoons are supposed to
be blanched in boiling water for 15-30 minutes, that water is thrown away,
and then the cardoons are cooked a second time. That blanching is supposed
to remove bitterness (kind of like boiling citrus peel in multiple changes
of water is said to remove bitterness when candying it).

Bob

Omelet wrote:
> Thistle is good for the smaller songbirds. ;-)
>

I think that's how my thistle got started--by scattered finch seed!

--
Jean B.

On Thu, 4 Mar 2010 21:41:59 -0800, "Bob Terwilliger"
> wrote:

>Bitterness is alleviated in two ways, and you only have control over one of
>them: When cardoons are grown, the stalks are supposed to be kept covered
>with soil (like white asparagus gets covered; dirt is piled around the
>growing plant to keep the sun from it). Second, the cardoons are supposed to
>be blanched in boiling water for 15-30 minutes, that water is thrown away,
>and then the cardoons are cooked a second time. That blanching is supposed
>to remove bitterness (kind of like boiling citrus peel in multiple changes
>of water is said to remove bitterness when candying it).
>
>Bob

Here you can buy them already blanched (and vacuum-packed) at the
farmer's market. Thanks for all the recipes!

Nathalie in Switzerland

Nathalie wrote about cardoons:

> Here you can buy them already blanched (and vacuum-packed) at the farmer's
> market. Thanks for all the recipes!

I've never seen cardoons at a farmers' market. At least part of the reason
is that the climate in my local area is not well-suited for growing cardoons
(although it *is* suitable about 200 miles away).

It might also be that farmers are also wary of growing produce which is so
little-known here, but that's less likely: Farmers' markets in my area carry
all kinds of other obscure fruits and vegetables, so why would cardoons be
too adventurous?

Bob

In article >,
says...
>
> sf wrote:
> > On Thu, 4 Mar 2010 06:35:40 -0500, "Nancy Young"
> > > wrote:
>
> >> Once upon a time, you were with Christine and took a picture of
> >> cardoon for me at some farmers market. That was good for a laugh.
> >>
> > That was a fun field trip. We even circled back to take the picture.
> >
> > Sorry if I gave you the wrong impression... I wasn't trying to say
> > they were inedible, I said they don't *look* edible.
>
> I get that! I don't know what possessed anyone to eat them.

OK, this was the perfect lead to something funny I heard last night...

It was Mike Rowe working on his "Dirty Jobs" TV program and they were talking
about eating Olives with the farmer... The conversation came off so smooth, I
have to wonder if it was set up. Here is how it went.

Mike: "I wonder how anybody figured out that olives are good for you when they
taste sooooo bad, straight off the tree"?

Farmer: "Well, somebody figured out Cows Milk was good for you, I wonder who
milked a cow for the first time"?

Mike: "It was a Bull!"

[after a snicker and a short pause the farmer came back with...]

Farmer: "I wonder why they tried it a second time"?

Mike: "The bull kept coming back"? !!!

I laughed my butt off...

Scotty

--
Rowdy Mouse Racing, no crybabies!

In article >,
I am Tosk > wrote:

> > > Sorry if I gave you the wrong impression... I wasn't trying to say
> > > they were inedible, I said they don't *look* edible.
> >
> > I get that! I don't know what possessed anyone to eat them.
>
> OK, this was the perfect lead to something funny I heard last night...
>
> It was Mike Rowe working on his "Dirty Jobs" TV program and they were talking
> about eating Olives with the farmer... The conversation came off so smooth, I
> have to wonder if it was set up. Here is how it went.
>
> Mike: "I wonder how anybody figured out that olives are good for you when
> they
> taste sooooo bad, straight off the tree"?
>
> Farmer: "Well, somebody figured out Cows Milk was good for you, I wonder who
> milked a cow for the first time"?
>
> Mike: "It was a Bull!"
>
> [after a snicker and a short pause the farmer came back with...]
>
> Farmer: "I wonder why they tried it a second time"?
>
> Mike: "The bull kept coming back"? !!!
>
> I laughed my butt off...
>
> Scotty

<lol> Ok, that was funny...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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