Posted in Gardening & Backyard Farming

sunchokes aka jerusalem artichokes Sunchokes (Jerusalem Artichokes) can be harvested all winter. No canning. No drying. No root cellar. Once established they typically require zero care. They taste a little like water chestnuts. When cooked they taste like potatoes. When cooked a long time, they become sweet. Helen Atthowe http of Stevensville, Montana, likes to eat them raw or mix them with other root crops and do a roast with rosemary and tamari. Norris Thomlinson of Portland, Oregon, talks about how he ate about a pound a day all winter. He kept a pot of them cooking on the woodstove to help convert the inulin to sugar. Without this technique, you might fart a lot and call these "fartichokes". A small patch produced about a hundred pounds last year. He also talks about how his chickens would eat about a pound a day. Michael Pilarski shares that thick stalks are indicators of lots of tubers. He also says that sunchokes make for the fastest privacy hedges. Kelly Ware of Bigfork, Montana shows how she integrated a patch of sunchokes with her kids' sandbox. The sunchokes appear to really like the sand! Kelly points out that sunchokes are popular for the raw food diet. And she mentions how sunchokes make a good flour as a gluten free flour substitute. She mentions how it the dried canes make for a good bamboo substitute. Jen Davis of Portland, Oregon has a huge patch even though she doesn't like the flavor. She thinks they make a good survival food – just in case. Anne Trudeau shares a recipe <b>…</b>
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