• Ginseng Season: It's Harvest Time, But Botanists Urge Restraint
  • Ginseng Season: It's Harvest Time, But Botanists Urge Restraint

    In Vermont, the legal season for collecting wild American ginseng (Panax quinquefolius) runs from September 1 through October 31, making this a good time to follow up on a 2008 Local Banquet article by biologist Rick Enser, "A Gathering Storm." Wild ginseng populations had fallen to concerning levels when he wrote his piece in 2008, what has happened since? 

    Read more


Farmers' Kitchen—Baby Tastes

Deep Meadow Farm—Jon Cohen

Jon Cohen

Written on

June 01 , 2008

Artichokes were cultivated in the Mediterranean climate, so growing them in Vermont can be challenging, and not many people are doing it. At Deep Meadow Farm, we start our seedlings in early March, and with a little luck we later have several 50-degree days to set the plants outside. This tricks the plants, which are on a biennial cycle, into believing it’s winter. After a few days, we return them to the greenhouse, where they start to flower in their “second year.” In warmer climates, the peak season for harvesting artichokes is spring. For Northerners, this plant from the thistle family sends up its glorious spike sometime in August.

In the center of an artichoke plant is one large bud, the kind we are familiar with from the grocery store. However, the “baby” artichokes that grow around this main artichoke are more numerous, and I think, more tender. These smaller artichokes can be practically used whole, as they have almost none of the fuzzy purple/white choke in the center that many people scoop out of larger artichokes.

When using baby artichokes for cooking, simply peel away some of the tougher outer leaves, cut the tip of the artichoke off, and cut it into quarters. The following recipe is a simple meal to enjoy the flavor of the baby artichoke in the style of a Mediterranean dish.

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