tag:blogger.com,1999:blog-24170237.post354312584485230678..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Eat Local, Eat Seasonal.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-24170237.post-5644636021128584182007-05-03T06:04:00.000+10:002007-05-03T06:04:00.000+10:00Hello Sally - the artichoke was indeed the 'real' ...Hello Sally - the artichoke was indeed the 'real' artichoke - it was common and popular back then. Jerusalem Artichokes are a native of your own country; they were briefly popular in England as a novelty after their introduction in the early 17th century, but they quickly fell out of favour and were considered only suitable for animals or hungry peasants - although it seems they have become trendy again.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-65164586438275315602007-05-01T21:16:00.000+10:002007-05-01T21:16:00.000+10:00I've been eating wild asparagus for a week now. I...I've been eating wild asparagus for a week now. I wonder if the artichokes in this recipe are referring to what is known as Jerusalem Artichokes in my part of the world? This is the tuber of a wild sunflower-like plant. I can't imagine the artichoke which we eat today would be available to English cooks back then. Maybe I'm wrong.Sallyhttps://www.blogger.com/profile/02202463147917151854noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-81561340337976231702007-05-01T12:13:00.000+10:002007-05-01T12:13:00.000+10:00Asparagus has an almost mystic quality -- maybe it...Asparagus has an almost mystic quality -- maybe it's the intriquing shape of the spears, the purple highlights, and the very deep green color. Such an excellent rite of Spring. Glad to hear the fascination has continued through the centuries.T.W. Barritt at Culinary Typeshttps://www.blogger.com/profile/08707931838240978818noreply@blogger.com