Harvesting Happiness: The Joy of Picking Cardoons in the Netherlands!
Forget the usual suspects like strawberries or tulips – if you’re looking for a truly unique and wonderfully rewarding pick-your-own experience on a Dutch farm, it’s time to get acquainted with the magnificent cardoon! Imagine strolling through picturesque fields under the wide Dutch sky, not hunting for dainty berries, but for impressive, architectural stalks that promise a culinary adventure.
The Great Cardoon Hunt: A Pick-Your-Own Adventure!
There’s something incredibly satisfying about plucking your own produce, and cardoons take that feeling to a whole new level. These aren’t your average garden greens; they’re substantial, statuesque plants with broad, silvery-green leaves and sturdy, ribbed stalks that demand a bit of muscle to harvest.
Gather your friends, rally the family, or simply enjoy a peaceful solo mission amidst the rows. Kids will love the sheer scale of the plants – it’s like wandering through a forest of edible giants! You’ll find yourself carefully scrutinizing each plant, searching for the plumpest, most tender stalks, perhaps already imagining the delicious dishes they’ll become. The sun on your back, the earthy smell of the farm, and the gentle rustle of leaves create an idyllic backdrop for this slightly quirky, thoroughly enjoyable outing. It’s a fantastic way to connect with nature, appreciate where our food comes from, and earn your dinner with a little honest, wholesome effort. Plus, carrying your armful of freshly picked cardoons back to the car feels like a triumph – you’re not just bringing home groceries, you’re bringing home a story!
Bringing the Bounty Home: Cardoon Delights!
Once you’ve wrestled your majestic cardoons home, get ready for some serious kitchen fun. Cardoons are relatives of the artichoke, and their blanched stalks offer a wonderfully unique, slightly bitter, and subtly nutty flavour that’s absolutely addictive.
A quick prep tip: Cardoon stalks need a bit of blanching before most uses to soften them and reduce any bitterness. Simply peel away any tough strings (like you would celery), cut them into desired lengths, and simmer in salted water (with a squeeze of lemon juice to prevent browning) until tender – usually 15-20 minutes.
Two Delicious Cardoon Recipes:
1. Creamy Cardoon Gratin with Parmesan This dish turns humble cardoons into a comforting, elegant side or vegetarian main.
Ingredients:
- 1 kg blanched cardoon stalks, cut into 5cm pieces
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 500 ml milk (warm)
- Pinch of nutmeg
- Salt and freshly ground black pepper to taste
- 100g grated Parmesan cheese (plus extra for topping)
- 50g breadcrumbs (optional, for topping)
Instructions:
- Preheat your oven to 190°C (375°F). Lightly butter a gratin dish.
- Arrange the blanched cardoon pieces in a single layer in the prepared dish.
- Make the Béchamel Sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, until a paste forms (a roux).
- Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and thick. Continue to cook for a few minutes, stirring, until it coats the back of a spoon.
- Season the béchamel with nutmeg, salt, and pepper. Stir in 100g of grated Parmesan cheese until melted and smooth.
- Pour the béchamel sauce evenly over the cardoons in the gratin dish.
- Sprinkle with extra Parmesan cheese and breadcrumbs (if using) for a golden, crispy topping.
- Bake for 25-30 minutes, or until bubbling and the top is golden brown. Serve hot.
2. Crispy Fried Cardoon Fritters with Lemon Aioli A delightful appetizer or snack that highlights the unique texture and flavor of cardoons.
Ingredients:
- 500g blanched cardoon stalks, cut into 1cm thick slices
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold sparkling water (or beer for extra crispness)
- 1 egg yolk
- Vegetable oil for frying
- For Lemon Aioli:
- 1/2 cup good quality mayonnaise
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- Pinch of salt and pepper
Instructions:
- Prepare the Aioli: In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, salt, and pepper. Cover and refrigerate until serving.
- Make the Fritter Batter: In a medium bowl, whisk together the flour, baking powder, salt, and pepper. In a separate small bowl, whisk the sparkling water (or beer) with the egg yolk.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Don’t overmix; a few lumps are fine.
- Heat about 5cm of vegetable oil in a deep pan or Dutch oven to 170°C (340°F).
- Dip each blanched cardoon slice into the batter, letting any excess drip off.
- Carefully place the battered cardoons into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- Season immediately with a pinch of salt. Serve hot with the lemon aioli for dipping.
A Nod to the Thirsty: The Cardoon Cocktail!
Given cardoon’s close relationship to the artichoke and its lovely bitter notes, it’s a natural fit for sophisticated cocktails, particularly those using Cynar, an Italian bitter liqueur (amaro) made from artichokes and 13 other herbs and plants, including cardoon!
The “Dutch Thistle Spritz”
This refreshing spritz pays homage to the cardoon’s thistle heritage with a bright, bubbly twist.
Ingredients:
- 45 ml (1.5 oz) Cynar
- 60 ml (2 oz) Dry Prosecco or Cava
- 30 ml (1 oz) Sparkling water or Club Soda
- 15 ml (0.5 oz) Fresh lemon juice
- A thin slice of orange or lemon, and a fresh mint sprig for garnish
- Ice
Instructions:
- Fill a large wine glass or tumbler generously with ice.
- Add the Cynar and fresh lemon juice to the glass.
- Top with Prosecco (or Cava) and then the sparkling water/club soda.
- Stir gently to combine.
- Garnish with a slice of orange or lemon and a fresh mint sprig.
Whether you’re braising, frying, or sipping, your hand-picked cardoons from a charming Dutch farm promise a delightful culinary experience that’s anything but ordinary! Enjoy the fruits (or rather, stalks!) of your labour!