Out of hibernation, into a Spring stew

The coming of Spring has roused Hope Farm out of hibernation and we've been watching the artichokes blossom outside our bedroom window. It's a reassuring reminder that Summer is on its way. Also, that it's time to get back into the garden.

Artichokes seem to me a luxury of the season. Perhaps because they're a flower, or maybe because of their complex flavour. Thing is though, they're a bugger to prepare.

But they're worth the trouble and once you have a method, it's not that bad.

Here's what I do:

1. Submerge the flowers in a sink full of cold water with a couple of lemon halves (I juice the lemons - and use the juice in the recipe below - and chuck the skins in the water). The lemon will stop the exposed artichoke flesh browning and the water bath will coax the bugs from their homes amongst the petals, so I wear gloves for this!
2. Pull off the external petals until they are no longer coarse and green, but white and smooth.
3. Chop the top off the flower at the indent and the stem off just below the base.
4. Using a small paring knife, trim off the outside of the stalk and around the base, exposing the white flesh.
5. Then use a teaspoon to scoop out the choke, making sure you remove the little white hairs. (You can cut the artichoke in half as I have done to get a better view).
6. Keep the trimmed artichokes in the lemon water until you're ready to use them.

Good old reliable Stephanie Alexander had just the recipe to make the most of the first artichokes and carrots of the season Al presented to me. This stew actually turned out far more delicious than I had anticipated and made for a wonderful lunch the next day.

In the last part of the cooking, I panicked, thinking that it might not be substantial enough to feed a hungry, post-gardening Al, so I threw in a handful of penne and a splash more water. It wasn't really necessary, but it allowed us to have leftovers for lunch. I think it would also work well to add a handful of dried, soaked beans at the beginning. You can't go too far wrong with slow cooked, home grown vegies flavoured with garlic, olive oil and fresh herbs - a statisfying reward for a hard day's Spring cleaning.

Artichoke Stew
(Adapted from Stephanie Alexander's Cook's Companion)

5-6 artichokes, trimmed and quartered (halved if small)
5 small carrots, peeled and halved lengthways
6 small onions, peeled and halved
3 potatoes, washed and quartered
3 cloves garlic, peeled
¼ cup olive oil
2 cups vegetable stock
1 tbs flour
A few sprigs of thyme
2 bay leaves
Juice of one lemon
2 tbs chopped dill
Grated parmesan
Salt and pepper

Heat olive oil in a large, heavy-based pot. Add all the vegetables, thyme and bay leaves and fry for a few minutes, stirring to coat in the oil and slightly brown.

In a small bowl, mix a little of the stock with the flour to form a smooth paste. Then add the flour mixture into the rest of the stock. Add the stock to the vegetables and stir to combine. The vegetables should be almost or just covered by the liquid, if not, add a little more water. Season with salt and pepper.

Place a sheet of greased baking paper over the vegetables, put the lid on and leave the pot to simmer on low heat for about 45 minutes, or until the vegies are tender. (At this point you could also add some dried, soaked beans or pasta, if you do, just add some extra water).

Remove the lid, increase the heat and boil to reduce the liquid to a sauce, checking for seasoning as you go.

Top with parmesan and dill and serve with crusty bread.


From the garden: artichokes, carrots, lemon, thyme, dill

The setup...

So how is the garden set up? well the front garden we try to keep for ornamental plants. Not that vegetables don't look great, vegetable gardens can be very ornamental, but the back garden raised beds were designed and built with budget before appearance. Fruit trees and Artichokes are all in the front as well as one raised bed bordered with aesthetically pleasing red bricks.


The back garden is more functional, it is home to the chooks, four of the raised beds, a large ground level bed, the garage, laundry (homebrew centre of excellence), washing line etc. The front garden therefore is like a permaculture zone 3, it doesn't need a hell of a lot of attention, the fruit trees get the benefit of a grey water hose which comes from the shower. We have found a local organic shop that sells organic shampoos and conditioners (for Sarah's benefit, look at my pic) and we use them sparingly. The back garden is like a mixed permaculture zone 1/2, and with a little forethought we can plan to have the labour intensive crops in raised bed 4, which is a little closer to the back of the house. The ground level vegie bed in the back gets the benefit of a grey water hose from the laundry and we buy a garden safe laundry powder. This is the best solution for us because the ground level bed carries taller crops, so the edibles are further from the ground and also therefore the grey water, and because in a drought stricken land every drop counts.

Cheers Aldrum