For the life cycle gardener,
cardoon flower stalks (right) are the glory of the vegetable garden.
Amid the cottage garden's sea of colour, eye-catching
cardoons look like a cross between green globe artichokes and giant purple thistles and their stalks can be eaten like celery.
And, you can also stock up on terroir products like the fennel--seed--flavoured Geneva pork sausage (known as Longeole IGP); jars of prepared Geneva
cardoons; apple juice; all manner of farm--made jams; home--grown oils (sunflower, safflower, flaxseed, colza, poppy seed, walnut, hazelnut--the list is extensive); Cartigny goat's cheese; honey, and local wines and spirits.
Believed to be a descendent of the ancient Roman preserved fish sauce Garum, it is served just warm with raw vegetables (traditionally
cardoons, onions, celery and other hearty autumnal veg) and is similar to aoli in many ways.
Eight new species and two potential ones were found for Margarita, 40 for Coche and 9 for Cubagua, in systematic and extensive surveys carried out between 1989 and 2009 in 7 types of environments: beaches, salt marshes, mangroves,
cardoons, shrubs, decidual and humid forest).
The book is most useful as a means to understanding the regions uses of flavors methods and ingredients and thenfactoring in ones ability to say obtain fresh
cardoons or willingness to clean eeldoing what feels right.
Braised
cardoons with bagna cauda, a piquant sauce made from anchovies, garlic and cream, was followed by rabbit with sweet peppers, beef braised in Barbera wine or tender, rare veal.
Dieterle describes the cuisine at his Greenwich Village restaurant, Perilla, that he opened with partner Alicia Nosenzo in 2007, as an eatery whose food could be best described as "seasonal new American with global accents." Some of the ingredients he likes to color his menu with in the monotonous gray of winter include white truffles, passion fruit, persimmons,
cardoons and pomegranates.
Hugh, right, cooks and tastes the abundant produce, from root vegetables and game to fruits from the orchard, and from peppers to
cardoons (a kind of edible thistle).
We were greeted by colorful plates of grilled and roasted vegetables, crunchy fried
cardoons (wild artichoke), assorted olives, breads.
The Romans had a higher regard for vegetables such as lettuce, beet, asparagus and cabbage, often combining them with luxury foods such as asphodel,
cardoons (thistle), shellfish, silphium (giant fennel), asaphoetida (both a flavour and a drug), spices (cumin, pepper) and herbs (basil, mint).
But what about Stinking Bishop, fried elvers with bacon,
cardoons, smoked salt, lemon cheese or cock on a stick?
"She started telling me about the
cardoons she grew, which are like elephantine celery.
Cardoons are better suited to the back of the border, creating a massively impressive backdrop for those smaller spikys such as Acanthus mollis (Bear's Breeches) and Phormium tenax (New Zealand Flax).
