Meg Mitchell wrote:"Artichoke sunflower" isn't any more egregious than "pineapple" imo.
Beth Wilder wrote:Lol, I don't think I could ever get used to calling crosnes Chinese artichokes. I stumble over explaining to folks, when I say "sunchokes," that they might know them as Jerusalem artichokes.
For what it's worth re: crosnes, I worked at the restaurant started by the chef and talked often to the farmer who together are credited with bringing crosnes from France to the States (in the '70s or '80s? I can't remember). Odessa Piper, who had done a little farming, started L'Etoile Restaurant in Madison, WI, which is still open and still purchases most of its ingredients from local farmers. The story is that she visited France and tried crosnes and loved them, so she stuffed some in her dirty socks and smuggled them back to Madison in her luggage. She handed them over to her friend Richard at Harmony Valley Farm (I can just imagine the look on his face) and he planted them. He thought for a few years recently that he'd lost them (i.e. couldn't find any coming up), but then discovered a hidden patch, and they returned to the big famous farmers' market around the capitol square in Madison.
I love those little crunchy grubs. I think of them as mint tubers, since they're Lamiaceae. I'd love to try growing them here in the desert, but don't know if they'd make it. I do intend to try sunchokes.
Matthew Nistico wrote:This particular species of Asian betony, however, can hardly claim that history of English language usage. Therefore, I for one plan to use the French pronunciation. That is, when I am not calling it "Chinese artichoke," which seems a lot catchier than Crosne in the first place.
Diane Kistner wrote:The one thing I didn't remember to mention is that there seem to be two different pronunciations of Crosnes: "Crow's knees" or "Crones." I think the French pronounce it "Crones." I can't decide which pronunciation I like the best because both are kind of cool. How do people here pronounce it?
Diane Kistner wrote:I ordered some Crosnes ("Chinese artichoke," Stachys affinis) from someone on Etsy, and when they came I tasted one to be sure I was going to like them. YUM! I've now got them in a raised bed all by themselves and am glad to hear you say they will spread and proliferate. I read somewhere they can be left in the ground until needed and should survive in my zone 8a. The tuber looks like a little Michelin Man. I only ate the one raw because I didn't want to waste my planting stock, but I'm looking forward to trying them in stir fries, too.
Gail Gardner wrote:
Larry Koelsch wrote:...My "job" that summer was to pull the nails and straighten, putting them into a coffee can...
I suspect nails were better then? I've tried straightening newer nails that bend without much success.
Josh Garbo wrote:One philosophical concept I’ve thought a lot about is better spreading/distributing abstract resources like sunlight and shade; basically creating more edge habitats through silvopasture. I have grasslands with way too much sun and burnt out grass, along with non-productive closed canopy forest.
Jeanine Gurley Jacildone wrote:...Brush teeth with baking soda – but I just saw the post here on making toothpaste – gotta try that.
Wash my body with baking soda. Due to severe skin problems I had to eliminate all soaps on my skin. Now I scrub only with baking soda, Epsom or sea salt, or grape and olive oil. Not only is my skin in fantastic shape (for an old lady) but I am saving money and am eliminating use of chemicals and packaging in my toiletries...
Jocelyn Campbell wrote:I do think it's interesting how our "green washing" makes it seem people are environmentally virtuous if they take reusable bags to the store, but still drive everywhere in gas guzzlers, still use their clothes dryers, and on and on.