Meet Farmer Bruce, one of our many Jamaican Farmers.
Good afternoon, this is my fourth season at TapRoot Farms I normally come up in Mid-February to help out with seeding, pruning cherry, taking up plastic, help out with tunnels, helping out with share items, and getting vegetables packed and shipped to the market.
Our farm team does not like getting their photos taken, myself (Katelyn) included!
Sunchokes, also known as Jerusalem artichokes, have a crisp, clean flavor reminiscent of water chestnuts. This native North American tuber is a member of the sunflower family and looks like a cross between ginger root and a potato.
Sunchokes don’t need to be peeled; their thin skin is packed with nutrients. Clean them by scrubbing with a vegetable brush. Trim to a similar size for even cooking. Once cut, use immediately; the flesh browns when exposed to air. Do not prepare in aluminum or iron cookware, as the flesh will turn gray.
Among the most versatile of tubers, sunchokes are terrific raw, adding crisp flavor and crunch to salads. Slice and sauté for a crunchy snack. When baked, steamed, or stir-fried, the sunchoke takes on a rich, buttery texture and makes for a filling side dish.
21 Sunchoke Recipes To Enjoy This Underrated Vegetable
Happy Easter!
Veggie Share:
- Sunchokes
- Sandwich Booster Sprouts
- Carrots
- Spinach
- Grape tomatoes – PEI
- Red onions
Combo Share:
- Sandwich Booster Sprouts
- Spinach
- Carrots
Check back on Tuesday for the fruit!
Meat Share:
- chicken thighs
- Ground pork
Fruit Share:
Check back on Tuesday!