Comments on: Cynara cardunculus (or What to do with a cardoon) http://blog.blithewold.org/how-when-what/cynara-cardunculus-or-what-to-do-with-a-cardoon/ a garden journal about public garden maintenance, seasonal tasks, garden events, stories about gardening, volunteers, flowers, bugs and wildlife Sat, 15 Jun 2013 22:23:17 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Mr. McGregor's Daughter http://blog.blithewold.org/how-when-what/cynara-cardunculus-or-what-to-do-with-a-cardoon/comment-page-1/#comment-851 Mr. McGregor's Daughter Thu, 22 Nov 2007 16:34:06 +0000 http://www.blithewold.org/blog/how-when-what/cynara-cardunculus-or-what-to-do-with-a-cardoon/#comment-851 In reply to Max - I had Cynara once, in 1984! I kept the bottle - the label was red. (I knew there was red there somewhere.) I wish I had taken a picture of my friends' faces after tasting that stuff. On our honeymoon 10 years ago, I took a pic of my husband with the red, equally nasty Campari. I'm old, I'm confused.... but I can never forget how awful Cynara is! In reply to Max – I had Cynara once, in 1984! I kept the bottle – the label was red. (I knew there was red there somewhere.) I wish I had taken a picture of my friends’ faces after tasting that stuff. On our honeymoon 10 years ago, I took a pic of my husband with the red, equally nasty Campari. I’m old, I’m confused…. but I can never forget how awful Cynara is!

]]> By: Kris http://blog.blithewold.org/how-when-what/cynara-cardunculus-or-what-to-do-with-a-cardoon/comment-page-1/#comment-819 Kris Fri, 16 Nov 2007 21:24:57 +0000 http://www.blithewold.org/blog/how-when-what/cynara-cardunculus-or-what-to-do-with-a-cardoon/#comment-819 Max, 1. When in Rome... (kind of glad I'm not in Rome at least re liquor) 2. Ignorance was bliss (wonder where I can find thistle cheese?) 3. That's what I thought! I bet blanching that way would probably do nothing to mitigate the bitterness of un-blanched the other way cardoons though. Nan, Sounds like a damp spot wasn't "wrong" at all! I think I read that they prefer evenly moist to dry - not what I'd guess by the looks of them. And probably like most tap-rooted things they resent being moved.,, Max, 1. When in Rome… (kind of glad I’m not in Rome at least re liquor) 2. Ignorance was bliss (wonder where I can find thistle cheese?) 3. That’s what I thought! I bet blanching that way would probably do nothing to mitigate the bitterness of un-blanched the other way cardoons though.

Nan, Sounds like a damp spot wasn’t “wrong” at all! I think I read that they prefer evenly moist to dry – not what I’d guess by the looks of them. And probably like most tap-rooted things they resent being moved.,,

]]> By: Nan Ondra http://blog.blithewold.org/how-when-what/cynara-cardunculus-or-what-to-do-with-a-cardoon/comment-page-1/#comment-817 Nan Ondra Fri, 16 Nov 2007 14:02:07 +0000 http://www.blithewold.org/blog/how-when-what/cynara-cardunculus-or-what-to-do-with-a-cardoon/#comment-817 Thanks for the cardoon primer, Kris! Back when I'd just started gardening here in mid-Zone 6, I planted a cardoon in a constantly damp spot (not knowing that was "wrong") and darn if that thing didn't live for at least eight years with no winter protection. Since I started this garden, I've been trying to grow it again, planting it in well-drained spots because I'd read that they don't like winter wet. Finally got one to flower last year, let the seeds drop, and ended up with dozens of seedlings. You're right: It's quite easy to tell them apart from other seedlings. I let a few stay where they'd put themselves, and they've performed far better than those I've tried to place where I want them. Isn't that always the way? Thanks for the cardoon primer, Kris! Back when I’d just started gardening here in mid-Zone 6, I planted a cardoon in a constantly damp spot (not knowing that was “wrong”) and darn if that thing didn’t live for at least eight years with no winter protection. Since I started this garden, I’ve been trying to grow it again, planting it in well-drained spots because I’d read that they don’t like winter wet. Finally got one to flower last year, let the seeds drop, and ended up with dozens of seedlings. You’re right: It’s quite easy to tell them apart from other seedlings. I let a few stay where they’d put themselves, and they’ve performed far better than those I’ve tried to place where I want them. Isn’t that always the way?

]]> By: max http://blog.blithewold.org/how-when-what/cynara-cardunculus-or-what-to-do-with-a-cardoon/comment-page-1/#comment-813 max Thu, 15 Nov 2007 23:52:28 +0000 http://www.blithewold.org/blog/how-when-what/cynara-cardunculus-or-what-to-do-with-a-cardoon/#comment-813 1. Italians drink all kinds of crazy things, which they call amari, that scare the hell out of normal people. I am not normal, and I actually like many of these drinks, but not Cynar, which is actually made from artichokes and tastes terrifying. It is not red; I think you're confusing it with Campari. 2. One of the enzymes in the thistle family denatures milk proteins, which makes them stick to each other, coagulating the milk. This might sound weird, but the alternative (used to make probably every cheese you've ever eaten) is rennet, which is made from calves' stomachs. 3. In cooking, blanching is the same thing as parboiling -- boiling for a few minutes before you finish it some other way that normally involves fat. Garden blanching is as you describe, and is commonly done to celery and leeks, as well as a many bitter greens (endive being the most obvious). 1. Italians drink all kinds of crazy things, which they call amari, that scare the hell out of normal people. I am not normal, and I actually like many of these drinks, but not Cynar, which is actually made from artichokes and tastes terrifying. It is not red; I think you’re confusing it with Campari.

2. One of the enzymes in the thistle family denatures milk proteins, which makes them stick to each other, coagulating the milk. This might sound weird, but the alternative (used to make probably every cheese you’ve ever eaten) is rennet, which is made from calves’ stomachs.

3. In cooking, blanching is the same thing as parboiling — boiling for a few minutes before you finish it some other way that normally involves fat. Garden blanching is as you describe, and is commonly done to celery and leeks, as well as a many bitter greens (endive being the most obvious).

]]> By: Kris http://blog.blithewold.org/how-when-what/cynara-cardunculus-or-what-to-do-with-a-cardoon/comment-page-1/#comment-811 Kris Thu, 15 Nov 2007 19:54:16 +0000 http://www.blithewold.org/blog/how-when-what/cynara-cardunculus-or-what-to-do-with-a-cardoon/#comment-811 Kim, You of all people need cardoons because they're one of your colors! I read a lot too about the self-seeding problem but I can't imagine it would be a big deal for us zone 6ers. If we're lucky enough to get a couple to winter over and flower, we could forfeit the flowers (birds and bees would be sorry to see them go but the foliage would stay prettier) or if we did let them flower and go to seed, do you think the seedlings would be hard to pick out of a line-up? I don't! Mr. McG's Daughter, I'm having as hard a time imagining a cardoon liquor as a thistle cheese! Bright red? Really?! Kim, You of all people need cardoons because they’re one of your colors! I read a lot too about the self-seeding problem but I can’t imagine it would be a big deal for us zone 6ers. If we’re lucky enough to get a couple to winter over and flower, we could forfeit the flowers (birds and bees would be sorry to see them go but the foliage would stay prettier) or if we did let them flower and go to seed, do you think the seedlings would be hard to pick out of a line-up? I don’t!

Mr. McG’s Daughter, I’m having as hard a time imagining a cardoon liquor as a thistle cheese! Bright red? Really?!

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