10.04.06
Jerusalem Artichokes
One of the delights in having a garden is growing Jerusalem Artichokes.
Before you say that you don’t like artichokes, I have to mention that the roots of the plants above are not anything like the traditional artichoke that one would buy in a restaurant. They are not slimy, nor hard to eat.
The tall spiky plants, related to Sunflowers, have yellow flowers with brown centers. Curiously, the flowers smell like chocolate. The part of the plant that is edible is the root. Each looks like a small potato with extending nodules.
The roots can be harvested, beginning in October, and they are good “winter keepers,” if kept cool in a root cellar, or in the refrigerator. Sliced, the root is a crispy addition to a salad.
Jerusalem Artichokes can also be made into “Topinambour Soup,” which I have made only once, using a great recipe from Yankee magazine. I prefer the crunchiness of the raw vegetable.
Of course, when harvesting, it is important to leave some roots in the ground for next year’s crop. The plants are prolific and spread nicely, as you can see from the patch that grows beside the gate to our vegetable garden.
This root is a good source of trace minerals, vitamins, and fiber, all essential ingredients for good health. I don’t know how well this plant would grow elsewhere, but it is very acclimated to New England growing conditions. You might look for this vegetable at your local supermarket, just to give it a try. Maybe it’s “an acquired taste,” but one that we both enjoy, and sliced Jerusalem artichokes are great for dipping into onion dip, clam dip, or other holiday dips.
We have come to love root vegetables: especially potatoes, parsnips, carrots, beets. Some of these (except for beets) are great to add to Beef Stew, another hearty New England favorite. See our recipe at: http://www.quiltersmuse.com/beefstew2.htm
Hope you’ve enjoyed this post.
Pat from the Spider’s Web
