Sunchokes aka. Jerusalem Artichokes, are a relative of the sunflower, and are not an artichoke at all. They do have a mild artichoke heart taste to them, and are starchy, but have no starch in them. They store their carboyhydrates as inulin, a great source of fiber and a prebiotic! They don't take being boiled very well, becoming mushy, but roasted or steamed they keep their shape beautifully.
Sunchokes can be eaten raw, but because of the inulin (that isn't digestible) for some they cause stomach upsets. Start small eating raw, or steam, roast, add to mashed potatoes, or shave thinly and fry to make crisp sunchoke chips.
We dig our sunchokes in the spring and as we are harvesting them we leave all the small tubers in the ground, taking only what we need for the CSA and our wholesale customers. What is left in the ground will grow up this summer and multiply underground. Next spring we will then go through the same process. We have three different sunchoke patches on the farm.
Storage: Store your sunchokes out of the bag in a cool, dry place, or in the crisper wrapped in a tea towel or paper towel to absorb excess moisture. As they were dug on the weekend, they can be stored for 3 weeks in this manner.
Try one of the recipes below, or let us know how you ate your sunchokes and we will share with the rest of the CSA members.
Sunchoke, Parsnip, potato Latkes with a poached egg. Great for breakfast, lunch or supper.
This recipe from Viktoria's Table is one that she makes with either potatoes or sunchokes. Ours are not as large as the one in the picture (ours must be a different variety), but by slicing then length ways you should be able to get large pieces to make this recipe with.
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