tag:blogger.com,1999:blog-1195036990155736213.post6830149473531433719..comments2023-10-16T00:02:06.656+11:00Comments on Fare Dinkum : Secret Artichoke BusinessGeorge Biron http://www.blogger.com/profile/03592491708632830206noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1195036990155736213.post-77077389033302049742009-09-29T14:10:25.731+10:002009-09-29T14:10:25.731+10:00Sorry Steve Pressed the wrong button and deleted t...Sorry Steve Pressed the wrong button and deleted the post below.<br />Try again...<br /><br />steve has left a new comment on your post "Secret Artichoke Business": <br /><br />Hi George-xlnt post as per usual. I worked for a greek family in Adelaide who regularly foraged for wild artichokes in the hills. The patriarch of the family would come into the kitchen with a bag full of 'em, his fingers calloused & torn from the effort. I was schooled in a dish that I still love to theis day. Aginaros e Khukia(forgive the spelling please Mr Colombaris)It was a simple dish og broad beans & artichokes flavored with garlic(of course) Olive oil, salt & mint. Embellished with a squeeze of lemon, some crumbled fetta & you have got yourself a GO dish- I love them so much. Why is it I gravitate toward the more 'prickly' & 'hard to get to know' fruit & vege? <br /><br />Publish this comment. <br /><br />Reject this comment. <br /><br />Moderate comments for this blog. <br /><br />Posted by steve to Sunnybrae Restaurant and Cooking School at 28 September 2009 9:13 PM <br /><br />Cardoons [I think thats what the wild? artichokes are] grow more vigorously and are part of a culture of foraging for food when we are hungry. Not many of us<br />[bloggers that is] know what real hunger is. We here compost turnip tops, beet leaves, lots of cabbage bits, much of what we discard to compost is fine nourishing food.<br />But many restaurants also love to use simple weeds as peasant dishes that make us feel rustic, often at very high prices. Margaret Visser explained why we go for the hard to get in a keynote address at the Symposium of gastronomy in Geelong about 18 years ago. The balance between the neophilliac and the neophobiac in all of us.<br />Also the foraging urge is strong and loves to find a wild free reward.<br />I get a giggle when high profile rechrche places feature the less than tasty forms of some wild weeds<br />and get away with it.<br /><br />28 September 2009 9:58 PM<br /><br /> <br /> Thermomixer said... <br />Somehow the artichokes and mongoes have become intermingled, but that won't stop me. <br /><br />It would be great for the landholders along the Calder if the foraging chefs decided to put cardoons (artichoke thistles) on the menu, and explain where they got them.<br /><br />Like Steve - broad beans with artichokes is a favourite dish. The ex had the dish in Crete and bought a cookbook with the recipe. It is divine - can't wait for my bbs to produce a decent crop. <br /><br />Not sure about the economics of chefs and staff from restaurants foraging. If nonno and nonna have nothing else to do, Ok Or, if patrons wish to provide some foraged produce (and also patronise the establishment - good point Steve) then that's fair.<br /><br />Mushrooms, blackberries, weeds - any frebies - love em<br /><br />28 September 2009 10:48 PMGeorge Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-83964455620749979652009-09-28T20:28:41.165+10:002009-09-28T20:28:41.165+10:00What a great game, 3 plants should be enough so pl...What a great game, 3 plants should be enough so plant some? I'll get you then plants.George Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-4872852329127687972009-09-27T23:12:21.317+10:002009-09-27T23:12:21.317+10:00Artichokes and Sunnybrae - a long time match. can...Artichokes and Sunnybrae - a long time match. can't wait. Love them, but buying them can be disappointing. MrsT knew that I loved them & brought home 2 meagre specimens - asked her what was she going to eat? Not a good move.<br /><br />I think braised in the wood oven sounds good - yum<br /><br />Life should be more buyant thanks to the great Catters!!Thermomixerhttps://www.blogger.com/profile/13897490190548074499noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-14190507497532662752009-09-26T11:40:25.410+10:002009-09-26T11:40:25.410+10:00Hi Ms Sticky, yes rain has been great Madame bogge...Hi Ms Sticky, yes rain has been great Madame bogged the mower in the veggie patch, bring gumboots.George Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-75013025440563666982009-09-25T19:14:48.755+10:002009-09-25T19:14:48.755+10:00Thanks for this, I've always been intimidated ...Thanks for this, I've always been intimidated by artichokes but think I could brave buying a few at the farmers mrkets now. I noticed that your area got 22mm of rain this week - the vegie garden must be loving it )) Can't wait to go for the mid prandial stroll again.stickyfingershttps://www.blogger.com/profile/14861830835308131738noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-13645709763316148002009-09-25T17:55:12.988+10:002009-09-25T17:55:12.988+10:00Hi Zoe, the tart was a quick staff lunch with a bi...Hi Zoe, the tart was a quick staff lunch with a bit of left-over pastry, braised fennel and cooked artichokes; it was a treat.<br />Also an opshop tragic.George Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-1596206911985794792009-09-25T10:53:14.587+10:002009-09-25T10:53:14.587+10:00Please tell me more about that tart pictured there...Please tell me more about that tart pictured there!<br /><br />We have a bed of beautiful purple Italian artichoke, but it won't be bearing for a while yet. Hate waiting ...Zoehttps://www.blogger.com/profile/01546885088503890394noreply@blogger.com