fresh cardoons in chicago
fresh cardoons in chicago
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fresh cardoons in chicago
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Post #1 - November 26th, 2007, 3:13 pmAnybody know where to buy fresh cardoons in Chicago?
I've seen them at Dominicks on Roosevelt in the past -- but they are always woody and overgrown.
Are there other options? And are the cardoons worth the trouble?
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Post #2 - November 26th, 2007, 3:32 pmHI,
From reading the two threads mentioning cardoons: here and here. It appears Caputo's is your best bet. Otherwise talk to Nichol's Farms at Green City Market to learn when they would be available next year.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #3 - November 27th, 2007, 8:55 amI picked some up at H-Mart a few weeks ago.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #4 - November 27th, 2007, 9:51 am
I saw them last week at Caputo's, so I'm pretty sure you can find them there, now."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #5 - November 27th, 2007, 10:02 amI saw them there the other day. How do you cook them? I'm guessing peel, slice, saute in olive oil?i used to milk cows
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Post #6 - November 27th, 2007, 10:04 amteatpuller wrote:I saw them there the other day. How do you cook them? I'm guessing peel, slice, saute in olive oil?
A relative of the thistle, cardoons can be a little tough. As I recall, I slow-cooked them in a mixture of cream, nutmeg and a few other spices. They came out pretty tender, though not hugely flavorful."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #7 - November 27th, 2007, 10:07 amI read that you eat the stalks blanched, but somehow that seems rather unappealing. I know they are in the thistle family like artichokes and in many places they are considered weeds. Do they have thorns?
Who was the first guy to look at some prehistoric looking thisley thing, and think, "I'll bet that would be good served steamed with a little lemon and melted butter"?
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Post #8 - November 27th, 2007, 10:13 amd4v3 wrote:Who was the first guy to look at some prehistoric looking thisley thing, and think, "I'll bet that would be good served steamed with a little lemon and melted butter"?
Forget cardoons. I want to know who first thought that about mussels.
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Post #9 - November 27th, 2007, 10:16 amDmnkly wrote:d4v3 wrote:Who was the first guy to look at some prehistoric looking thisley thing, and think, "I'll bet that would be good served steamed with a little lemon and melted butter"?
Forget cardoons. I want to know who first thought that about mussels.
Extreme hunger + anything edible = dinner"Don't you ever underestimate the power of a female." Bootsy Collins
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Post #10 - November 27th, 2007, 10:34 amI braised them a year or two ago, and I thought they were quite flavorful. The "thistle" designation is a little misleading, as they look much more like celery or fennel bulbs.
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Post #11 - November 27th, 2007, 12:27 pmPerhaps braising cardoons in cream would be delicious (but then again, braising asphalt in cream might be too, if you can simmer long enough for it to get tender), but I wasn't impressed with the flavor of merely boiled cardoons.
I was told you could treat them like artichokes: 1/2 hour in acidulated, salted water, dip in butter. I made a quick bagna cauda (warning: don't microwave without a cover), and still they were unipressive: bland, a little stringy.
Most of the recipes I see online braise them in a bechamel.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
