Kind Lampshade Maker
December 22nd, 2004, 08:10 AM
We’ve got these remote garden parks here where one can rent a piece of land. As I walk through to get to my garden, there isn’t a walk that goes by without me wondering how gardeners can waste their valuable time growing common, everyday, inexpensive crops like cabbage, carrots and beets when that valuable earth could be used to grow vegetables which are either rare, expensive or both.
I grow gourmet potatoes, in abundance, because potatoes are a staple food. I don’t know anyone who gets tired of eating them alnost daily. Little worry and planning is needed for potatoe planting, because there are just not too many of them to harvest and they will keep for a couple months without spudding. Corn is another crop which one has to worry little about. We get this “sweet Corn” ,in Europe, which is actually hybred too sweet for my tastebuds. I like that good ‘ol Midwest corn, I used to enjoy in Michigan. Corn tastes best when steamed in the inner leaves (I peel most of the outer ones off) within 30 minutes of harvesting. After 30 minutes, the corn starts building starch. This is one of those convenient crops which you go out into the garden and get a couple of cobs and come back into the house at about as short of a time interval of which a bulged pants sporting, fly catching, slave owner needed to bust a nut in a Negress while she was picking cotton and get back into the house before his ‘ollady could catch on to what was performed in the cotton field :o .Apples and berries can be tiring when fresh, thus must be converted into beverages or jam.
I grew Cardoons, last year, and planted too many, because the pine voles bagged a couple, last spring. I thought that if I planted too many, enough would probably survive to fulfill my culinary lust. Just as one used to have large families, back then, when there was a much greater risk of a child not surviving to make it to adulthood.
I enjoy cardoons, now and then, but cannot force myself to consume these things more than once weekly. they grow all year around, in Californikwa (like anything else) but seasonally here in France, Italy and southern Germany.
Cardoons are thistle type plants related to Artichokes, appear similar and whose taste and nutrients resemble them. Unlike eating the Artichoke’s bud, the cardoons produce celery-look alike stems which get eaten. In other words, the cardoon’s arms and legs are to be eaten and the artichoke gets its balls eaten just like corn.
Cardoons, like artichokes, possess digestive catalysts, making them very healthy to consume
http://tinypic.com/yjeo1
Here’s what they look like, after boiling them in saltwater, milk and crème fraiche. White pepper and nutmeg are added. These particular cardoons have suffered frost damage. That’s why they look rough. But they tasted no different than undamaged examples
http://oregonstate.edu/Dept/NWREC/cardoon.html
http://www.botanical.com/botanical/mgmh/a/artic068.html
I grow gourmet potatoes, in abundance, because potatoes are a staple food. I don’t know anyone who gets tired of eating them alnost daily. Little worry and planning is needed for potatoe planting, because there are just not too many of them to harvest and they will keep for a couple months without spudding. Corn is another crop which one has to worry little about. We get this “sweet Corn” ,in Europe, which is actually hybred too sweet for my tastebuds. I like that good ‘ol Midwest corn, I used to enjoy in Michigan. Corn tastes best when steamed in the inner leaves (I peel most of the outer ones off) within 30 minutes of harvesting. After 30 minutes, the corn starts building starch. This is one of those convenient crops which you go out into the garden and get a couple of cobs and come back into the house at about as short of a time interval of which a bulged pants sporting, fly catching, slave owner needed to bust a nut in a Negress while she was picking cotton and get back into the house before his ‘ollady could catch on to what was performed in the cotton field :o .Apples and berries can be tiring when fresh, thus must be converted into beverages or jam.
I grew Cardoons, last year, and planted too many, because the pine voles bagged a couple, last spring. I thought that if I planted too many, enough would probably survive to fulfill my culinary lust. Just as one used to have large families, back then, when there was a much greater risk of a child not surviving to make it to adulthood.
I enjoy cardoons, now and then, but cannot force myself to consume these things more than once weekly. they grow all year around, in Californikwa (like anything else) but seasonally here in France, Italy and southern Germany.
Cardoons are thistle type plants related to Artichokes, appear similar and whose taste and nutrients resemble them. Unlike eating the Artichoke’s bud, the cardoons produce celery-look alike stems which get eaten. In other words, the cardoon’s arms and legs are to be eaten and the artichoke gets its balls eaten just like corn.
Cardoons, like artichokes, possess digestive catalysts, making them very healthy to consume
http://tinypic.com/yjeo1
Here’s what they look like, after boiling them in saltwater, milk and crème fraiche. White pepper and nutmeg are added. These particular cardoons have suffered frost damage. That’s why they look rough. But they tasted no different than undamaged examples
http://oregonstate.edu/Dept/NWREC/cardoon.html
http://www.botanical.com/botanical/mgmh/a/artic068.html