|We got artichokes!|
Both of my first time crops were ready for picking last week - Artichokes and Kohlrabi!
I can't begin to tell just how delicious these artichokes were... Steamed and then dipped in just butter and a little of sauteed garlic, heavenly.
So, growing artichoke plants is easy... getting all of them to produce a "choke", not so easy. Only one of our plants actually flowered. I don't understand why the others didn't, so this is an on-going project. Now we have to decide what to do with them. They are really beautiful plants, the perfect edible landscaping, I think. Artichokes are perennials, so I'm tempted to relocate them to a sunny spot near the back porch.
My other new crop - kohlrabi. I try to plant something new every season. The artichokes were definitely new, but kohlrabi was even more because none of us had ever even tasted it.
If you ever plant kohlrabi, just know that the root is super tough... I had to go get a shovel to cut the thing off... I thought it would be as easy as pulling out a carrot, but no. It might have some use as a construction material.
So, I was really skeptical once I got these two out of the ground, thinking that that bulb was going to be as tough as rocks.
This is it, after peeling and putting it through the food processor grinder. I don't have a picture of the final product - Kohlarbi and Cream. That's because I didn't have time to grab the camera, it disappeared that quickly! Next year, I'm planting a whole bunch more of this SUPER easy and delicious vegetable.
Kohlrabi is in the cabbage family. Food historians have found it mentioned in an old Imperial Roman cookbook dating back to the year 1 AD. Later, in 800 AD, Charlemagne ordered it planted in his imperial gardens.
We also had lots of swiss chard last week. An oldie from our garden that I love. Aren't those stem colors fun?
I made a nice risotto with it. Well, it could have been better if I'd had arborio rice, but it was still great.
I've been working on my risotto recipe lately, as it is one of my favorite ways of eating rice. I think the best risotto I've ever had was one I had about a year ago, served at Zorah's, a charming small family owned Mediterranean restaurant in Lakeland. I'm so sad, because I heard that it closed two months ago. Here is what chef Jose from Zohra's said last year about how to make his yummy risotto:
The one thing I've learned about experiments in my vegetable garden is to not be shy; I planted five artichoke seeds and eight kohlrabi - they all came up and produced the most yummy veggies!My Risotto is soaked overnight in a chicken stock, the next day I add cream and parm. cheese reduce down to proper thickness. The key is staying with Risotto when cooking can't leave the area, I use the basic italian herbs for flavor. No salt as the stock has plenty. You just keep playing with it until you find your proper levels. No real recipe more so tasting until you make it happen.
I'm linking with Daphne's Dandelion's Harvest Monday post, check it out and learn what vegetables others are growing in their gardens!