Carrots and Globe Artichokes by Sarah FlintSowing carrots for a winter harvestCarrots are ideal for growing as a continuous crop – there are some varieties that will last well into the winter. And if, like me, you find carrot fly a problem, then it’s a good move to leave sowing until after egg-laying time – from mid-June onwards (early spring is also a good time but the soil is often too cold). They’ll be available to eat in December – and it’s very rewarding to have them with the turkey on Christmas day. In July I sow drills of late main crop varieties – I used to grow ‘Autumn King’, then discovered that it was a favourite of carrot fly, so, rather than invite disaster, I have grown ‘Red Intermediate’ (successfully). This year I’ll try ‘Resistafly’ as well – and I hope it will. Carrots aren’t fussy about soil type, but don’t put them in freshly manured soil unless you want the roots to fork (stony ground also does this). Sow the seeds thinly, 6mm (1/4in) deep, in drills 25cm (10in) apart. When the seedlings are large enough to handle, thin them to 5cm (2in). Keep them weed-free by hoeing or mulching. Water during dry spells – it prevents them from splitting. If the crop is undamaged by carrot fly they can be left in the ground protected with a layer of straw or bracken covered in fleece or polythene. If your ground is heavy and wet, you’ll have to lift the crop in October and trim the foliage to 1cm (1/2in) above the crown. Store them by packing them in boxes of sand and keep in a shed. PestsCarrot fly is the main pest. Grubs damage the roots by tunnelling in, which allows moulds to get a hold. The best method of control is to cover the crop with fleece. Carrot fly are attracted by the scent of the carrots’ foliage, so when pulling, thinning or weeding them, do it on a dry, still evening with no wind. Try growing onions, French marigolds, or wormwood nearby – their scent can be a deterrent. As carrot fly adults are weak fliers, growing them in a windswept site is a good idea. Carrot and cardamom cakeThis cake uses oil instead of fat and is deliciously moist and fragrant.
Put the oil, eggs and sugar in a mixing bowl and stir well together. Sift the dry ingredients into another bowl and blend in the oil mixture. Add the carrots and walnuts and mix well again. Line a cake tin with baking paper and grease it lightly. Pour in the mixture and bake in a preheated oven – 170ºC/ 325ºF for 1 hour 20 minutes. Test with a skewer – it should come out clean. Turn out when cooled. Harvesting globe artichokes
Globe artichokes are not really understood. How do you eat these spiky green flower buds (and is it worth the trouble)? I’ll get to that later. They are of such ornamental value that space should be found for them somewhere in the garden. They are as striking to look at as cardoons, but smaller, and their flower-buds can be eaten – or left to develop their beautiful Delft-blue fuzzy bristles that look great against their huge silver-grey leaves. They are a Mediterranean plant so I give them the prime sheltered sunny spot in the garden. It’s not difficult to grow them from seed but I’ve found the germination rates and times aren’t that consistent. The easier way is to buy young plants or cut the rooted suckers off a friend’s plant in April. ‘Green Globe’ is the most common variety, but look out for ‘Violetta di Chioggia’, with purple-shaded ‘scales’. Plant artichokes in April in soil that’s had well-rotted compost added to it the previous winter. They’re big plants, so if you’re planning on a row, plant them 1m (3ft) apart. Apply a good, thick layer of compost or manure around them in May. It’s not until the second or third year that lots of flower-buds appear (10 to12 per plant), so, to encourage growth in the first year, I remove the buds as they appear. PestsBlackfly are a nuisance. They get in under the scales, which means sprays aren’t effective because they’re so tucked away. Encourage other wildlife that eat aphids – not just birds but predatory insects like hoverflies and ladybirds. Growing tagetes (African marigolds) and poached-egg plants attracts them into your garden and they’ll soon find the aphids. Cooking with artichokesThey’re ready to harvest from July when their scales are still shut tight. And they really are worth the trouble – they have a totally unique flavour. To prepare them for cooking soak for about 30 minutes in salted water. This will kill any bugs that have made a home there. Trim off the stalk level with the base of the head. Fill a large pan with water and bring to the boil. Add the artichokes and boil for 30–50 minutes dependent on size. They are ready when the outside scales can be pulled off easily. Drain them upside down. Serve with hot butter or Hollandaise sauce. To eat, pull away the leaves from the outside in. Dip the fleshy leaf base in the sauce or butter and pull it from the leaf with your teeth. When you reach the inner thinner and paler leaves, pull these off and discard them. You’re then faced with the hairy centre called the ‘choke'. Scrape or cut this carefully away from the base – you don’t want to eat any of this, there’s a good reason for its name. You are then left with the artichoke bottom that’s the most delicious part of the plant and makes all this worthwhile. Artichokes can also be served whole, cold with mayonnaise or vinaigrette. The hearts can be added to casseroles, omelettes and salads – they’re especially nice with a poached egg on top. Artichokes and scrambled eggsA simple but unique supper or lunch dish(Serves 4)
Cut up the artichokes into small pieces and keep them warm (or reheat) in a serving dish. Mix the herbs and eggs together. Melt the butter in a large saucepan and add the egg mixture. Scramble lightly and add the mustard to taste, then the cream and seasoning. Pour this mixture over the artichoke bottoms and serve with slices of toast or French bread.
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