Growing and Using Globe Artichokes

Growing and Using Globe Artichokes

Globe Artichokes should not be compared with nor mixed up with Jerusalem Artichokes. They neither look nor taste similar. Jerusalem artichokes – helianthus tubeosus -are a root vegetable (very easy to grow), and are related to sunflowers. They are not my favourite vegetable but they are very versatile and are a good, healthy substitute for potatoes. The flowers while not as dramatic as sunflowers can make a useful cut flower.

One of the downsides of Jerusalem Artichokes is that once they have established successfully on your plot or in your garden, they can be something of a pest to eradicate. I think it took me 4 years to finally remove the last tuber.

However, this article is about that wonderful, luxurious vegetable – Globe Artichoke – cynara scolymus. They are related to the majestic Cardoon – cynara cardunculus which are also edible and like giant thistles they make useful striking, architectural plants for flower arranging.

Sowing, planting and Growing

The plants can be established from root cuttings from already well-established plants or they can be grown from seed. While my daughter has been very successful with the latter method of propagating these plants – she has grown enough for a good plot of her own and had enough to give some away. While I have managed to germinate these from seed in my propagator, my success rate has been disappointing. As each packet of seeds contains no more than half a dozen seeds, a poor germination rate can be discouraging. Perhaps the temperature in my propagator [set for more demanding crops, was too warm for this species.]

I first established my plants by buying young plants from a well known nursery. They are usually sent out during April, as ‘plugs’ - young plants in small pots at 2^nd or 3^rd true leaf stage – to be grown on in larger pots before planting out in their final position and to be honest, this is probably the easiest way to get started. A pack of 6 or 10 or 12 plants will establish a good sized bed, providing a regular crop for a few pounds. Do protect the plants from late frosts – they really don’t like frost even when well established mature plants.

These young plants can give heads in their first year though we are strongly recommended to cut out any ‘flower’ heads before they develop. But, like newly established strawberry beds where we are similarly advised to avoid a harvest in the first year, I have to admit to allowing them to fruit and enjoying the produce. I have not found there to be any damage to the future of the plants in either case though, perhaps I have been lucky.

Once the plants have established for a couple of years you can start looking for side shoots coming out of the main plant – in springtime – April is good. It is a good idea to find two or three of these together and using a spade with a good sharp edge, slice through the root where it is attached to the ‘mother’ plant. Make sure you are leaving enough of the young growth on the ‘mother’ plant so that it can continue to thrive. Try to avoid disturbing the roots and keep as much as possible of the soil and root mass together.

Plant the young plantlets in a well tilled site, just below the surface to either extend your present bed or to create a new one. Protect from frost and harsh winds until well established. If necessary, in cold weather. plant the cuttings into pots in good compost to allow them to develop before transplanting to their final position.

Globe artichokes are half hardy perennials although, unless well tended each year, they can deteriorate and stop being productive. Make sure your artichoke beds are kept weed free and mulch well each year with a good dressing of manure.

In a mild winter or in mild areas the plants can survive the winter with little attention. However, even in the mild SW of England we have had a few bitter winters which have destroyed well established artichoke beds.

If you are expecting light frosts cover the plants with environmesh. The advice for protecting the plants from heavy frost is to cut the plants back in autumn and cover with straw. I have found this a painful process as I must cut back plants when they are looking at their most vigorous. However, even in the coldest winter, my greatest losses have been no more than 50%, although a couple of years ago, following a particularly bitter winter, a plot neighbour said she had lost all of her plants.

This year, I was expecting a mild winter. This is what I got although I hadn’t also expected the devastating floods which affected my neighbouring counties. I put a net over my globe artichoke plants and their neighbouring broad bean plants, I thought this would ‘cut’ any light frost but not allow fungi to develop or pests to engorge beneath a thicker protection – both have survived the winter marvellously and I’m already eyeing the side shoots I will take to increase my stock.

Types and Varieties

Of course these are likely to change as nurseries develop new varieties but the most popular varieties this year are Emerald, Green Globe Improved F1, Violet Globe. Each variety has a slightly different globe shape and some have rather sharper/spikier bracts which can make the globes quite painful to work with. I have not noticed a difference in flavour with the difference varieties nor in their efficiency though, my preference is for the fat green round globe type like ‘Emerald’.

Nutritional Value

This vegetable is an excellent source of Vitamins C and K

                                                           Minerals Calcium. Magnesium and phosphorus

It is a good source of Folate, potassium and manganese

There are traces of fat, thiamine, riboflavin, niacin and B6, Vitamin E,  Zinc and copper

It is very low in saturated fat and cholesterol

Harvesting, Cooking and Storing

Artichokes are a pain to prepare but totally delicious to eat. I guess it could be argued that the effort needed to prepare this very expensive vegetable far outweighs the eating value of the vegetable. For me, they are only available for a few months in the summer and are well worth the effort.

They are a great starter for dinner parties as eating them takes almost as long as preparing them and gives guests time to chat and enjoy a glass of wine or two without spoiling their appetites for a more hearty main course.

To prepare

Cut off the stem and the base head, also removing the smaller outer bracts [scales] of the artichoke, as close as possible to the main head – be careful not to remove too much of the heart which is the best part. Cut off the outer bracts until it is apparent that there is a useable swelling at the bottom of each – the base of these bracts are edible. Using a pair of kitchen scissors cut off the top of the head so that you can gain access to the centre or ‘choke’. I also like to cut the sharp tops off each of the bracts as they can be quite thorny.

A Peruvian friend tells me that in Peru, no further preparation is needed. They are cooked whole and diners must remove the beard or choke for themselves. I did try this method but, it quite spoiled my enjoyment of eating them so, I always remove the choke.

Using a sharp spoon or a noisette spoon [a strong melon baller] I dig into the centre of the artichoke and remove the small bracts and all of the beard/choke.

To cook

Bring a large saucepan of salted water to the boil and place the artichokes in the water. Simmer gently for 20 – 30 minutes [depending on the size of the heads]. Remove from the water and drain well. Serve with Hollandaise sauce or with butter, lemon and black pepper.

An Alternative Method

I have also found this method quite successful and much quicker to prepare: -

Cut off the stem, part of the base and the outer bracts as before. Then, using a strong sharp knife, cut away ⅔ to  ¾ of the top leaving the choke and the centre exposed. Cut the head in half down through the centre. This gives easy access for removing the choke and the fibrous inner scales or bracts and they can be easily removed with a sharp knife.

Place these artichoke hearts in a large sheet of greaseproof paper or tinfoil. Sprinkle with sea salt and cracked black pepper. Add some fresh lemon zest and a knob of butter or two. Wrap the tinfoil or greaseproof paper to make an envelope. Bake in a preheated moderate oven [180ºC] for approx. 45 minutes. Serve with lemon wedges and warm crusty bread.

The artichoke hearts can be frozen for use during the winter months – prepare each heart buy removing the outer bracts, the choke and all hard scales. Blanch in boiling water for 2 – 3 minutes the dunk into iced water. Drain well and pack into suitable freezer containers.

Pests and Diseases

·         Frost is a serious concern in colder areas and in cold winters – protection will be needed [see above].

·         Aphids – particularly black fly will attack the plants and the tender, developing globes where they can insinuate themselves between each bract to the inside of the globe. While it is possible to remove them during preparation by soaking the globes in salted water, it is easier to treat the plants before an infestation.

·          Slugs – will seriously damage young plants and newly established cuttings though pose little threat to well established, mature plants.

Growing and Using Red Cabbage

Growing and Using Red Cabbage - brassica oleracea

I haven’t thought much about red cabbage for the last year as I had stopped growing it. However, my daughter has weekly deliveries from a well-known fresh vegetable/fruit supplier [she lives in London but, this company and several others providing a similar service operate throughout the country]. At this time of year she is receiving  a large, succulent and appetising red cabbage as part of her weekly vegetable provision.

I do like red cabbage - occasionally, and I particularly like it pickled. However, a head every week to deal with when you come home from work quite late each evening does really require some love and dedication. I have brought a couple of the heads home with me from her plentiful supply but, living on my own, I am finding them hard to get through.

I am pretty addicted to pickles and relishes and I do like pickled red cabbage but, I have found that while it requires a week or so to pickle properly, it doesn’t ‘sit’ too long.  Three months or so is about its limit so, unless you have a large family who will gallop through the supplies 1 or 2 heads of red cabbage are enough pickled.

It is an easy plant to grow and when it ‘heads up’ the vegetables are spectacular on your plot. They will sit there looking beautiful for a couple of weeks, maybe three but, will then split and will gradually become unusable.

While, in the past, I have used a few of these wonderful vegetables, I have been able to give only a few of them away and it has distressed me that I must compost those which are unused. Of course, the same can happen with all other types of cabbage but, possible imbibers are put off by the difficulties of cooking this vegetable.

I have now been stirred to revive a few of my past recipes and to plant them again this year!

 Growing Cabbage

Cabbage – one of the group of vegetables known as Brassicas which includes – Brussels sprouts, cauliflowers, broccoli, calabrese, kale, mustard and even radishes. Brassicas are, not only my my favourite group of vegetables they are also one of the most healthy. Brassicas are also one of the vegetables which suits my heavy clay soil brilliantly. Gardeners on light, sandy or alluvial soils may find brassicas more difficult though, not impossible

o   Sowing and Growing

Cabbage suitable for harvesting from summer into autumn can be sown from February until early May although, early sowings should be done under cover – I start mine in my poly-tunnel – a cold but,  not outdoor environment. If you don’t have poly-tunnel, green house or cloche, start your sowings from late March into April although outdoor sowings can still be good when the ground has warmed up a bit.

Sowing cabbages is easy – provide a fine tilth or if that is not possible on your soil, add good quality compost and sow the seeds directly into the compost. Cover with more compost and water well. Don’t allow the seedbed to dry out and continue to water, if necessary until the young plants have grown on well.  Plant out when the young plants are sturdy and at the 6-7 true leaf stage. Water in well and keep watering [if necessary] until the young plants are established. Don’t leave the seedlings in the seedbed or pots too long as this can result in the plants bolting –[running to seed too early].  As with all brassicas, there is an optimum distance apart for the plants to achieve their full potential. This is the recommended distance for the biggest and best harvest. Usually the recommendation is for plants to be 45cm [18 inches] apart. However, for growers with small families or living alone who would prefer a smaller vegetable, try planting closer together – 30cm [12inches] is fine for all brassicas where the need is for smaller, more compact vegetables which can be harvested as needed.

o   Storing and Cooking

Cabbage should be cut as soon as it has reached a good sized, firm head. Most varieties won’t ‘sit’ too long in the ground. The heads will split and allow diseases and bugs to enter to the heart of the vegetable. It can be difficult to plant to ensure you have crops coming to maturity every few weeks so, if you can organise this with a neighbour [not always a successful manoeuvre].

Cabbages will stored usefully in the fridge [preferable in a plastic bag] for a week or more, red cabbages perhaps somewhat longer. They are the basic ingredient of coleslaw and, although white cabbage is normally used for this dish, any cabbage with a firm dense head will work well. They should be cooked – steamed or simmered for the minimum time, 3 – 5 minutes, seasoned, buttered and served quickly. Of course there are traditional recipes for Champ and Colcannon which are well worth trying. Red cabbage, which is very different, can be sliced finely and used in salads but make a wonderful vegetable dish when sliced finely and simmered with cider or wine vinegar, a little sugar, a spoonful of caraway seeds, a pinch of salt and freshly ground black pepper. This dish will take somewhat longer to cook than the normal 4-5 minutes used as a guide for cooking cabbage with a good dollop of butter and seasoning. For the red cabbage dish allow 30 – 40 minutes on very gentle heat. Of course, this is a simplified version of a more delightful dish.

o   Red Cabbages – this cabbage is a late summer into autumn variety and is often overlooked or left until the heads split, as there are so many other vegetables around. The most common variety offered by the main seed houses is Red Jewel F1 which is an excellent variety forming good solid heads though it doesn’t ‘sit’ too long once mature. Try also Redruth and from the Real Seed Catalogue Rouge Tete Noir.

o   Nutritional Value

Excellent Source of	Useful Amounts	Traces
Vitamins C and K	Vitamins A and folate	Vitamins –thiamin, riboflavin, niacin, B6 pantothenic acid, E Minerals – calcium, iron, magnesium, phosphorus, zinc, copper, manganese selenium
Cabbage is low in sodium [salt] and very low in fat and cholestrol

o   Pests and Diseases – although I know I’m exaggerating I sometimes think that every pest and bug homes in on brassicas!

Ø  Birds – pigeons love brassicas of all sorts, at any stage and at all times of the year. I have observed them sitting close bu while I’ve planted out young brassicas and have been down on the crop while I’ve gone to my shed to collect the netting to go over it. It is important also, to  make sure the netting is supported robustly well above the growing plants as they will sit on top of the netting, thus pushing it down to crop the young leaves through the netting.

Ø  Flea Beetles – tiny, shiny black beetles which, in an infestation, devastate your young transplants or seedlings. Usually the plants will grow through the damage from these pests in a normal year. If you feel they are causing too much damage try spraying with Py solution. I have tried walking slowly over the crop holding a large sheet of sticky plastic close to the plants. AS the bugs are aware of your presence they will jump and stick to the glue. I have tried this but, while it does work- somewhat, I think I prefer to leave the plants to deal with it. For many pests a regular spraying of SB plant Invigorator is excellent – this is an organic plant food [based on urea] which strengthens the plants to fight off predators. The only downsides are the time spent in spraying and the cost of the product – so far, only available on-line.

Ø  Caterpillars – of course we love to see the wonderful variety of butterflies around but, most of them will be homing-in on your barssicas. If you plan to use netting as a deterrent – I have watched butterflies sit on the netting and crawl through the small gaps to lay their eggs on my precious plants – they can’t get through environmesh [I think!]. My best recommendation is to assume the net is doing its job but, check the plants regularly for caterpillars and remove them.

Ø  Whitefly – hates wet years, loves dry years. They can be difficult to eradicate and they weaken the plants allowing in other pests and diseases. In a really good year for white fly, I have found that I was even breathing them in! As I approached the plants, clouds of them [thousands] would fly up and enter my eyes and lungs. Fortunately this is not an annual event but has been disturbing, none-the-less. Regular spraying with SB plant Invigorator and Py solution, though time consuming, seriously reduced the numbers and the damage they were provoking.

Ø  Aphids – of course aphids. In particularly wet years they are a major pest as the plants struggle to grow beyond them and in very dry years, for many crops, aphids [and their ant controllers] take advantage of the plants’ vulnerability. Keep the plants well watered in dry years and treat as above.

Pickled Red Cabbage

1 good sized head of red cabbage – [remove outer leaves and core and cut the cabbage into quarters]

Approx. 1 litre [2 pints] spiced vinegar

Salt

For Spiced Vinegar

1 litre [2 pints] malt vinegar or white vinegar

1 piece cinnamon bark, 2 – 3 dried red chillies, 5 – 6 whole cloves, few black peppercorns, few allspice berries, 2 – 3 fresh bay leaves

·        Put the spices with the vinegar into a saucepan and bring to the boil. Simmer for a few minutes then cool. Leave for a couple of hours for the spices and vinegar to blend.

·        It is often recommended that the spices should then be removed but, I prefer to add the whole spices to the jars of pickled cabbage

Method

·        Finely shred the cabbage quarters using a stainless steel knife.

·        Place the shredded cabbage in a bowl with layers of salt – this helps to remove the excess water.

·        Leave for 12 hours or so then drain the liquid off. Wash the cabbage well to remove the excess salt.

·        Pack the cabbage into suitable airtight jars.

·        Fill each jar with the cooled spiced vinegar – using a skewer [or similar tool] make sure all air bubbles have been removed. Cover and seal.

Sautéd Red Cabbage

1 medium sized red cabbage – outer leaves and core removed

1 cooking apple – peeled, cored and diced

1 onion – peeled and finely chopped

½ bottle light/fruity red wine                   50 gm [ 2 oz light brown sugar]

2 Tblsp – wine vinegar                             Seasoning to taste

A little rapeseed oil

Method

·        Heat the oil in a large saucepan and ‘sweat’ the onions – cook without browning.

·        Add all the remaining ingredients and stir gently until the mixture is simmering.

·        Cover the pan and simmer gently – stirring occasionally – until all the ingredients are softened. Add a little more liquid [water, wine] if necessary to prevent the mixture from sticking. This process may take 30 – 40 minutes.

·        Serve hot as an accompaniment to roast pork, ham or with vegetarian  dishes especially nut dishes.

Red Cabbage Coleslaw

1 small head of red cabbage – outer leaves and central core removed

1 small to medium red onion or 2 -3 shallots – peeled and finely chopped

2 medium carrots – topped and tailed, peeled and finely shredded

1 good-sized handful of parsley – trimmed, washed and finely chopped

A handful of raisins or sultanas

Homemade Mayonnaise – a few good spoons full to bind the ingredients

Homemade Mayonnasise – recipe

1 egg yolk

½ tsp Dijon mustard [English is fine though I have a fondness for wholegrain mustard however inappropriate]

Cider or white wine vinegar – as appropriate

Salt and pepper – to taste

Oil – [ you can use olive oil but it dies give a distinctive taste to the mayonnaise which is not to everyone’s taste – I prefer good quality yrapeseed oil] about ¼ - ½ pint

Method

·        Prepare the mayonnaise – using a food processor or liquidiser makes this process easy though I prefer a balloon whisk in a pyrex bowl

·        Put the egg yolk, seasoning and mustard in the bowl and blend.

·        Gradually add the oil – a very little at a time – whilst whisking or in the blender until the mixture becomes thick.

·        There is no need to add more oil once the mayonnaise has thickened.

·        Add vinegar, salt and pepper to taste.

-  In a large mixing bowl, add all the ingredients and enough mayonnaise to coat these ingredients.

-  Serve with salads, cold lunch dishes etc.

Stir Fry with Red Cabbage

Half a small red cabbage – outer leaves and core removed then sliced finely

100 gm [4 oz] mushrooms very fresh – wiped, peeled [if necessary] and sliced

1 large red pepper – top and core removed, then sliced

1 large green pepper – top and core removed, then sliced

2 – 3 Tblsp vegetable oil

2 skinless chicken breasts – finely sliced

OR

100 gm [4 oz] cashew nuts – lightly fried or toasted

Use a bought stir fry sauce of your choice or make your own

Stir fry sauce

3 Tblsp soy sauce

3 tblsp vinegar[red wine, white wine or cider]

2 cloves garlic – finely crushed

½ tsp fresh ginger – finely crushed

Zest of 1 orange – or lemon

2 good sized Tblsp tomato ketchup

3 Tblsp water

1 Tblsp vegetable oil

Combine all the ingredients in a bowl.

Ø  If using chicken – fry quickly in the pan, tossing frequently.

Ø  Stir- fry all the vegetables in the pan

Ø  If using cashew nuts – stir in when the vegetables have been cooked.

Ø  Add the sauce of your choice mix in and serve immediately.