Spring vegetables

A basket of globe artichokes and rosemary from the garden.

I forgot to look into the artichokes this week so some of the artichokes had become a little larger than I prefer, but it is spring  and everything is wildly growing.I cooked the artichokes with lamb in a slow simmered stew.

 

Delicious.

And these are not dandelions, they are yam daisies or murnongs, the staple food of the first people to live here. Cattle and sheep and agriculture and mining have just about wiped out a plant that once covered the basalt plains.

A friend who cares for a native vegetation reserve to the south west gave me these and they are flourishing. Next year I'm letting them out of the pot and into the garden.