I sat back at the plot in the evening sun [and howling wind] yesterday and for the first time felt that I was stating to achieve something; things coming to fruition as it were. To celebrate, I begin a new series on what is putting on a show on the plot and what's been a wet lettuce.
The first to be featured is a stately presence on the plot, spiky silvery foliage, a seemingly tough outer shell but with a delightful soft heart, an acquired taste valued more highly in Italy. I could be talking about Al Lotment, but this is in fact the globe artichoke. The moment when the first bud appears nestled amongst the long ribs is one of the highlights of the growing year. After a grapple with a sharp knife, they are delicious with a simple knob (no, that's not Al again) of butter. To be honest, if you want to eat artichokes, go to Italy or buy a jar of carciofi all'olio. But to the conscious aesthete, this queen of the plot is indispensible. Sow his perennial from seed and harvest the same year or steal a root cutting from your local artichoke farmer's field.
Dallas as usual I am well impressed and looking forward to your new series. I might have a go at these next year - when do you plant them? I too am looking back at my hard work and savouring some deliciously sweet garlic at the moment so good I am eating it raw! I have a couple of concerns and questions though - my fennel doesn’t seem to be developing a big bulb yet - when does this start to expand? starting to think it might never? What can I plant this weekend?? I am clearing out the old garlic area and lettuce area so is there something you can recommend? Had a fantastic weekend in Italy (Treviso) last week 42 degree heat! then a massive storm - did my quickest ever granfondo averaged 33.3km/hr over 135km! prosecco on tap afterwards - tidy.
ReplyDeleteProsecco. Should be much better known. Marvellus stuff.
ReplyDeleteArtichokes - you could sow in pots now to overwinter undercover. But otherwise, leave till the spring. Since the plants arent fully hardy, particularly when young, Id also leave them till the spring.
I'll be featuring fennel in my new series. I'll bring it forward. I suspect I know what the problem is.
If you were on the ball, you could have been planting some Treviso (red chicory)direct from Treviso. Ideally you'd have some winter brassicas sown in pots ready to go in but it's probably not too late to sow cavolo nero or other kales. Also chard or perpetual spinach to overwinter for an early crop. Alternatively go for fast crops like spinach, winter salads (including rocket, mustard, mizuna, chicories), carrots, beetroot, even fennel! I'll get back to you soon on the last - I need to take some pics.