On Mother’s Day, I treated myself to some time in my garden, including photographing my roses and harvesting some artichokes for dinner with my son Bob and his wife Julie. I cleaned them, soaked them in water to make sure there were no earwigs hiding in the folds, and then boiled them up for about 25 minutes. I served them with some aioli for dipping. Yum!
With their giant silver leaves, artichokes add a dramatic touch to an edible landscape. My 2 year old plants shown here thrive in my street-side border. I’m sure that applications of composted chicken poop that my ladies provide keeps them so healthy.
by Rosalind Creasy