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It is starting to heat up here in Phoenix. This week, we’ll be holding a steady 110+ degrees. It will stay that way until a drought-reduced monsoon season rolls through, making it 115+ degrees and 75% humidity.
Non-desert dwellers will say things like, “But it is …
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It is starting to heat up here in Phoenix. This week, we’ll be holding a steady 110+ degrees. It will stay that way until a drought-reduced monsoon season rolls through, making it 115+ degrees and 75% humidity.
Non-desert dwellers will say things like, “But it is a DRY heat.”
Mmmhmmm, yes. Dry like the surface of the sun. The dry heat turns my skin to that of a snake shedding its skin. My heels become the surface of Tattoine. When the humidity rolls in, I get kankles and sausage toes. The heat is hot.
Don’t get me wrong–I say plenty of silly things myself (see preceding sentence). I am unprepared to deal with non-desert weather. If it snowed, I would probably croak within minutes.
It’s true.
So, I try not to complain too much about the heat. I WILL complain about the loss of my garden, though.
Lettuces–went to seed and bitter.
Radishes–like they never happened.
Beets–eaten by lord knows what.
Cabbage–hah!
My artichokes are putting on their final show, though. Just yesterday I cut them WAAAAY back. They were taking up precious summer squash room.
Total ‘choke count for the year: Over 100. That’s right, over 100 ‘chokes from three smallish plants.
Can I get a, “What, WHAT!!!?”
My kids are in messy food heaven.
How to cook (and eat) Artichokes:
1. Submerge completely in water. Use a smaller pan lid to hold them under water, if necessary.
2. Boil 45-50 minutes, or until tough outer leaves pull off easily.
3. Drain completely.
4. Pull off leaves, dip in favorite dips (garlic butter, mustard, mayo, vinegar).
5. Scrape tender part of leaves clean with your teeth.
6. Do not eat spiny parts or poky undeveloped petals.
7. Scrape out spines. Enjoy the heart of the artichoke.
Get the handy print page and save this to your recipe box here:
Artichokes.
Larissa blogs at The Henway. Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
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5:42
am
I love these artichoke pics!
7:25
am
I think the artichokes look stinkin cute in the basket..WHAT!! WHAT!!
Granny Trace
http://www.grannytracescrapsandsquares.com
9:12
am
Love Artichokes. My Mom was Italian. She would add some olive oil, about 3 T. and 4 to 5 cloves of peeled garlic to the water. Makes for great flavor and the leaves are shiny. So of course that is my way, too. She also took a knife and cut across the top and got rid of the tips. Your plants really produced!
9:50
am
I like mine pickles heart thank you. They are beautiful, and productive. And, you’re funny also.
9:54
am
I loved your comments about the heat I was raised in Phx moved to Show Low to get out of the heat. Now in West Tx what were we thinking. I can relate to the heat. HOT, DRY and BROWN. Love the basket of artichokes though.
12:19
pm
God you made me home sick! My dad raised artichokes in our backyard (near the beach in L.A.). Hardy artichokes are something I keep meaning to plant here and haven’t.
I keep thinking you ought to be able to make a sort of pea soup from the stems, but any chokes that wind up in the market here in New England, at a price I’ll pay, are usually too far gone for that. Ever done it?
Lovely basket. Thanks!
8:41
pm
I thought I was the only one here who knew what Tattoine was. Good on ya sister!
11:00
pm
I loved reading your post! LOL!!! Now I’m craving some chokes 🙂 Great pics!
8:25
pm
Lisa,
There’s at least 3 of us. I used to sell science fiction for a living, so….
Judi
10:24
am
Yum, I love artichokes. Didn’t know they grew in deserts this late though…. I am very jealous. Our humidity is very high, broccoli bolts and lettuce is done now. Sage is tough to keep going too, but I persist on the herbs, since the veggies haven’t got room. Jealous, plain and simple.