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Re: when do you know it is ready?

  • Subject: Re: when do you know it is ready?
  • From: Jesse Bell <justjess01@gmail.com>
  • Date: Wed, 13 May 2009 09:41:34 -0500

OH man...I boil mine on low and then I make a dip of butter and minced
garlic to dip mine in.  Mmm, mmm, mmm.  Good stuff.



On 5/13/09, Johnson, Cyndi D Civ USAF AFMC 95 CS/SCOSI <
cyndi.johnson@edwards.af.mil> wrote:
>
> For artichokes? I like 'em simple - boil (some people steam them; flavor
> is better but they are tougher IMO) until a leaf pulls off easily (about
> 40 mins for a large 'choke) and dip the leaves into mayonnaise. Some
> people like melted butter instead of mayo.
>
> Cyndi
>
>
> -----Original Message-----
> From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On
> Behalf Of Theresa G.
> Sent: Tuesday, May 12, 2009 7:13 PM
> To: gardenchat@hort.net
> Subject: Re: [CHAT] when do you know it is ready?
>
> Thanks for the advice.  Do you have a favorite recipe??
> Theresa
>
> Johnson, Cyndi D Civ USAF AFMC 95 CS/SCOSI wrote:
> > You want to pick artichokes when the buds look fat but before the
> > "petals" start to open up. Sort of a judgement call at first, takes a
> > little practice. Since you're essentially eating an unripe flower
> anyway
> > it's okay if you pick them early.  I have seen baby ones for sale in
> the
> > markets but I'm not sure how you're supposed to eat them - you'd still
> > have to take out the choke I imagine.
> >
> > Cyndi
> >
> > -----Original Message-----
> > From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On
> > Behalf Of Theresa G.
> > Sent: Friday, May 08, 2009 7:18 PM
> > To: gardenchat@hort.net
> > Subject: Re: [CHAT] when do you know it is ready?
> >
> > Artichokes are perennial here.  Picked one for a friend and hope it is
> > ready- looked like it.
> > Think my loquat has a couple more days still before it is completely
> > ripe.  It is yellowish, but doesn't have any give when gently
> squeezed.
> >
> > I will watch out for the  birds!!
> > Thanks,
> > Theresa
> > james singer wrote:
> >
> >> Loquats should be their ripe color [golden]. Otherwise they lack
> >> sweetness and flavor. If the skin gets blemished [a few brown spots]
> >> in the meantime, don't worry about it. Also, they ought to be
> >> softish... it's okay to squeeze them gently to test; they don't
> >> bruise. And watch out for birds--commercial growers put paper bags on
> >> them to keep the birds away. Wonderful fruits when ripe, great for
> >> out-of-hand and tarts and pies, but they don't juice very well; skin
> >> must be an important contributor to the flavor.
> >>
> >> Artichokes are another matter. Don't know; never grew them. Guess I'd
> >> pick one when it looks like it's edible and try it. Are they a
> >> perennial there?
> >>
> >>
> >> On May 8, 2009, at 6:02 PM, Theresa G. wrote:
> >>
> >>
> >>> Help- when do I pick my loquats?  One is nicely yellowish now.
> >>>
> >>> Also- how do you know when an artichoke is ready to pick?
> >>>
> >>> T.
> >>>
> >>>
> ---------------------------------------------------------------------
> >>> To sign-off this list, send email to majordomo@hort.net with the
> >>> message text UNSUBSCRIBE GARDENCHAT
> >>>
> >>>
> >>>
> >> Inland Jim
> >> Willamette Valley
> >> 44.99 N 123.04 W
> >> Elevation 148'
> >> 39.9" Precipitation
> >> Hardiness Zone 8/9
> >> Heat Zone 5
> >> Sunset Zone 6
> >> Minimum 0 F [-15 C]
> >> Maximum 102 F [39 C]
> >>
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> >>
> >
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>
>


-- 
Jesse R. Bell

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