I saw a ton of artichokes at the local produce store, some very green and some totally bronze. The bronze ones also seemed a different shape so I thought they were separate varieties. Google revealed that the bronzing comes from frost exposure. Should bronze artichokes be avoided or are they perfectly OK? If I ever moved to California it might be to be near the center of the artichoke industry.
A subtle but effective way to wish America happy birthday
Red, White, and Blue Biscuits
The Teeny-Tiny Kiwis You Can Eat Whole
New! Graphic Handwoven Baskets
A Genius Slab Pie Template
Dinnerware from the World's Best Restaurant's Ceramicist
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