It’s not quite a month since I snapped this first happy, daisy-like bloom on the very top of the 2.5metre-plus stalks of the Jerusalem artichokes (from the kitchen verandah, most are just above eye level). One single flower became many, ’til a sea of yellow was set bobbing about on the breeze for three weeks or so, and then the petals collapsed. They look a little forlorn now, without their golden flowers, but instead there are white/gold nuggets to be dug below the surface….
We enjoyed the first to be dug on Sunday: washed, sliced & baked in the oven with a drizzle of olive oil, a little salt, pepper and a scattering of thyme. And there are PLENTY more where those came from: it’s now officially artichoke season at Glenmore!