We were back at my beautiful great aunt Donna’s house gathering sunchokes. I wrote about these gems last fall. Their other name is Jerusalem artichokes. I write to you seasonally so the last thing that was available and the first thing that is available seems to be sunchokes!
These lovely tubers are much like potatoes with a satisfying jicama crunch. They can be nibbled on plain, sliced and put into salads, or roasted along with carrots and potatoes under a whole chicken in a Dutch oven, which is what I served on Mother’s Day.
This beautiful flower/food promises food security as well. During summer and fall their sunflower heads show protectively and regally over the garden beds. In the spring and fall they provide delicious foods at their roots. In aunt Donna’s words, “You will never get rid of them!” Oh, I hope not. They are such a delight.
Last fall when I wrote you about these vegetables I placed a few in a sandwich bag. Then forgot about them. They went from David’s house to our apartment. From one vegetable drawer to another. Seven months later I pulled them out and they are just as fresh and crisp as they were when I harvested them.
So, to preserve (though I think you can store them in a root cellar just as you would a potato) scrub clean, place dry in gallon freezer bags and store in the refrigerator. Then you will always have some on hand for cooking, mashing, roasting, slicing, and for summer salads. Most certainly a great food for any homestead.