The online recipes for marinated artichoke hearts tend to be for small quantities—enough to make a small jar. So when I decided to make marinated artichoke hearts with eight large artichokes left over from dinner, I took those recipes as a general guide, and made it up as I went.
Into the bowl with the cooked artichokes went equal quantities of cider vinegar and water until the vegetables were mostly covered. Then I added a sprinkling of red pepper flakes, some ground dried garlic (because I had none fresh), and a handful of chopped fresh oregano. I poured olive oil over the whole thing until the artichokes were completely covered by liquid, and then I stirred to mix it all.
The result was a beautiful vat of marinated artichoke hearts so good, they need a fancy dinner party to go with them.
Just a few of the artichokes…
It’s artichoke season again, and we are officially overwhelmed. It’s no longer a question of whether we’ll have artichokes for dinner, but what we’ll have with them. I seem to have permanent spines in my fingertips from preparing them, and my fingernails are stained an unattractive grey from the purple ones.
But the spines and the stains are worth it. Having this many artichokes makes me feel like a queen—who else could indulge in such a luxury? (Never mind that a queen wouldn’t have to prepare her own artichokes.)
This weekend, if I can manage it around open homes, I’ll bottle (can) a year’s worth of artichokes. It’s nearly a full day’s work. Picking and prepping 60 to 70 artichokes in one go is daunting, but then we’ll have riches year-round, and all we’ll have to do is open a jar to get them. Not too hard to take.
The new property isn’t quite gushing berries like the old, but it’ll get there.
The family spent much of last Sunday gardening at the new property. It had been several weeks since I’d worked in the garden there, and the weeds had been busy. The list of weed species on the property continues to grow, with cleavers and field madder the newest unwelcome volunteers. I found convolvulus too, scrambling along the perimeter fence through a clutch of gorse seedlings. At least the convolvulus will have pretty flowers.
There were nice surprises, too. The artichokes we transplanted are growing well. And nearly all of the cuttings of gooseberry, red currant, black currant, and blackberry have survived and are flowering. The strawberries have done well, too. One of them even offered me a ripe berry—the first fruit of the new property. It wasn’t the best strawberry ever, but it was the flavour of possibilities, the flavour of things to come.
A few days ago, after a busy day, I couldn’t be bothered to cook. I decided to throw together a quick pasta, so I headed to the garden to pick a few vegetables.
But when I arrived in the garden, the sight of the winter spinach, growing like a weed and thinking about bolting, inspired me.
All that spinach would make an excellent spinach quiche. I even had some feta in the fridge, and there’s nothing better than spinach with feta.
Of course, a quiche is a whole lot more work than pasta …
And it really would need dill, too …
I scoured the weedy parts of the garden for volunteer dill, because my seedlings weren’t ready to pick yet. The weedy dill plants clinched it.
No longer tired, but inspired, I set about cooking. The result was worth the effort (as I knew it would be).
And that’s what I most enjoy about gardening—when the daily grind gets me down and I just want to order takeaways, it provides the inspiration to instead make a glorious meal.
What a difference two weeks make!
Last time I went to the grocery store, I scanned the isles looking for a few decent seasonal vegetables, because there was little in the garden.
But virtually by the time I’d brought the vegetables home, the garden exploded with good things to eat.
Artichokes and asparagus are both coming on strong. Every day a new cauliflower suddenly bursts, creamy-white among the leaves. The purple sprouting broccoli plants are covered in florets. The spinach and lettuces seem to double in size every day, providing crisp springtime salads.
It seems we’ve gone from famine to feast overnight. I shouldn’t be surprised; it happens every year. But it’s always a delight.
Sometimes, I work long and hard to create a fancy meal. I worry about taste and presentation, and fuss with every detail. Other times, a meal just comes together, and ends up as beautiful in the dish as in the mouth, with very little work.
I made a simple chilli the other day to go with a pair of ripe avocados. There was nothing to the chilli—kidney beans, grated carrot, chopped tomatoes, onion, and a whole lot of herbs and spices. My husband made guacamole and grated some cheddar cheese. While the chilli simmered, I made up my fabulous corn chips (so tasty and so easy to make).
Suddenly, we had a glorious meal—beautiful colours, textures and flavours—and I felt like I’d hardly worked for it. Nice when it all works out that way.
A few weeks ago, my dentist rang. not to tell me I was overdue for a checkup, but to ask if I wanted any hazelnuts (we have a long history of trading produce—I try not to arrive at an appointment without some gift from the garden).
Turns out his hazelnut gift was 10 kilos of nuts! So I’ve been using hazel nuts in everything lately. And, of course, my thoughts turned to homemade Nutella.
There are plenty of recipes online. I chose this one and had a go. The only change I made was to use dark chocolate instead of milk chocolate.
The result was quite good, but not nutty enough for my taste—the chocolate to nut ratio was too high, swamping the flavour of the nuts. It also set too hard—probably because I used dark chocolate instead of the milk chocolate called for in the recipe.
Of course, that means I’ll just have to make it again … you know, to get it right. I have plenty of hazelnuts.
If at first you don’t succeed …