Sunchoke - Jerusalem artichoke, Helianthus tuberosus - and radishes...waiting to be chopped.My mother used to grow Jerusalem artichokes in Bloemfontein, in the middle of South Africa. I remember their tall yellow sunflowers against a warm brick wall. I hated the tubers: poor substitutes for potatoes, I thought, as a child. Frauds. But now...in New York and all grown up.
I love raw sunchokes. Very crisp, slightly sweet, very nutty. And thanks to jvdh for reminding me about them.
If I had a big sunny garden, I would add them to a flower border, and eat them when the flowers were done.
With fennel and watercress. Vinaigrette of 1 part sherry vinegar, 1 part cream, salt and sugar and pepper, 3 parts walnut oil. Dissolve salt and sugar in vinegar then add cream and oil. They can't dissolve in oil.Eat.
Now I need to grow them...
ReplyDeleteOften spelled beginning with an"f" as they are known to be somewhat gassy. (I know someone who was entertaining Royalty to lunch and had included artichokes...an aide rejected that menu.)
ReplyDeletejvdh - lucky you have the space...
ReplyDeleteDinahmow - those poor starched royals, they have no fun. But...er...I can't say I suffered any ill consequences.