Eat Fresh, Eat Local

We have joined a CSA Farm co-op this year! It has been exciting. We are eating local, fresh, organic produce. Every week, we get a box of whatever the farm is harvesting at the time. It forces creativity. It's pretty fun. The farm we are signed up with is
www.twosmallfarms.com
This week we got a veggie I had never heard of. Have you heard of Cardoon before? We are going to eat it tonight. We'll see how it is! I am making this recipe from Two Small Farms website-

Martin’s cardoon potato gratin:

My friend Martin made this, it was delicious! Of course, anything with 1/2 & 1/2 and cheese could be delicious...

8-10 stalks Cardoon
2-3 medium potatoes
8 oz grated parmesan cheese
1 pint half and half or cream
S & P to taste

Blanch the cardoon stalks in water that has a splash of vinegar or lemon juice until medium tender. You can peel them if you like. We don't. Cut the cardoon stalks in 1/4 inch crescents, across the grain, like you would celery. Peel the potatoes. Cut the potatoes into batons, about like a french fry. Toss the cut, blanched cardoon stalks with the potatoes directly in a gratin dish. Reserve a handful of the cheese for the top and toss the rest of the cheese with the cardoon/potato mixture. Add the pint of half and half (or cream if using.) Season with salt and pepper.
Bake in a 425 oven 40 minutes or so: until golden brown and the potatoes are all the way through.