The Lee County journal. (Leesburg, Ga.) 1904-19??, 1907-08-02

faro Is strange MAST luuIdn veg
etable that is cultivated more or less
in all the hot climates. 1t is con-
sidered a wholesome food. The
root, which varies in color
from purple and pink to gray and
white, is either boiled or baked The
leaves and leaf stalks are also edible,
and resemble spinach, it is said. The
famous poi" of the Sandwich ISL
ands is prepared from taro.
Edible Leaf Stalks.
Of artichokes there are several
kinds, each quite different from the
others. They are interesting vege-
tables, though not especially unfa-
miliar, and discussion of them,
with recipes, will be taken up later
in this department
A plant that is related to the globe
is the cardoon The edible
stalks of this plant are bleached like
celery" 1t is a rare vegetable in
America, but highly esteemed in Con-
tinental Europe. There are num-
Der Of varieties. The Spanish vari-
ETY. is the kind most familiar in Eng
land. 1t has spineless leaves, but is
not the best. The Tours cardoon,
which is more popular in France, is
harder and of better quality, but
very spiny. The long, sharp spines
on it's leaves are a handicap to the
farmers who grow it, making it diff
ficult to handle. The Marseilles car
doom has a reddish leaf and stalk,
is of good quality, and, what is more,
has smooth leaves The puris has
solid stalk, few spines, and is a sue
cess when cooked An American
gardener says he considers the car
doom picturesque enough to plant in
the flower garden. The Spanish va
riety is now advertised in some of the
seed catalogues. To cook
or four inch lengths and boil them
until their outer skin will rub off.
A few drops of lemon juice should
be added to the water they are boiled
in. When done, throw the cartoons
into cold water. When cold, scrape
and take off all the the stringy skin.
Put in the bottom of porcelain lined
or agate ware pan piece of raw ba-
con, add bunch of herbs and the
seasoned with pepper and
salt. Cover with boiling water and
cook them again-this time until
they are tender, which may be in two
hours or even longer, according to
the size and age Of the vegetable.
Cartoons are highly recommended
baked in cream sauce with cheese.
Boil them first, of course; then put
them in baking dish, cover them
with cream sauce and sprinkle the
top with grated Swiss cheese, after
seasoning with salt and pepper Bake
them in the oven for twenty minutes.
Relatives of the Cabbage.
Borecole is a variety of Brassica
oleracea, a cabbage with loose,
leaves which do not form a
hard head as the smooth leaves of
the ordinary cabbage do. Borecole
is especially valued for winter use,
and, in the words of one writer, lis
the most delicate and tender of the
tribe" 1t is better for be-
ing touched by frost.
Kohlrabi is more familiar. In
fact it is getting to be very COM
mon vegetable. 1t is sometimes
called turnip rooted cabbage owing
to the swelling of the stem, just
above the ground, which is, of course,
the edible part. Most housewives
cook it like turnips. 1t may, how
ever, be sliced in thin slices and
served uncooked, like radishes.
Other Vegetables.
Okra is no longer an uncommon
but a more or less ia
miliar one. 1t is especially popular
in the West and South, and can be
seen from time to time in New York
but it is rarely sold in the
smaller towns and villages of this re-
gion I he taste for it as dinner
has to be more or less ac-
Quired Most people in this climate
are familiar with it under the name
of gumbo in gumbo soup.
The New Zealand spinach, which
is rare vegetable in this country.
successfully experimental
with, is considered by those who
know to be a valuable vegetable. "
Although it is slightly tougher in
quality than the ordinary spinach, it
makes a good substitute for that
when it is out Of season,
and resembles it much in flavor. 1t
produces leaves in abundance
throughout the summer. Plant it in
rich, light earth, with space of
about three feet between each plant.
The New Zealand spinach, as its
name would indicate. is a native of