Vegetables Can Fly - Jerusalem Artichokes – Big Cove Foods

Vegetables Can Fly - Jerusalem Artichokes

Vegetables Can Fly is an ongoing series about awesome vegetables and yummy ways to use them.

Jerusalem Artichokes are delicious and if you eat them raw it might make you fart, a lot.
Is that a plus or a minus? You have to decide that for yourself.

Dave Food Blog is all about the art and as so - I must learn Canva for the art of this blog.  I may have got carried away with playing around and spent a good 30 mins making this - so it had to be included in this week's blog. This is the first .gif I've ever made.  Anyway, back to the vegetables!

Jerusalem Artichokes come from a type of sunflower, originally from North America.  They can also be called Sunchokes because in the 1960s it was renamed by Frieda Caplan to sell them better. She did a lot of cool stuff to the world of fruits and vegetables. You can go here for some Further Reading. 

Why is it called Jerusalem Artichoke when it isn’t an artichoke? Apparently, Samuel de Champlain (see Quebec City) tried it and said it kind of tasted like an artichoke.

Ok.

I guess.

Another cute name they have is the ‘fartichoke.’ Uh oh. Here we go again!

Limited Edition 100% Organic Cotton Eco-friendly Vegan Tea Towel - I Farted

Marketing 101. Start a blog but don’t forget to try and monetize it. So, here we go! Let me introduce this limited edition eco-friendly vegan 100% organic cotton tea towel commemorating my first .gif

Jerusalem Artichokes can be very tasty.  It was even named the “Best Soup Vegetable” at the Nice Festival for the Heritage of French Cuisine in 2002. I heard that the whole ceremony was very nice pleasant.

The tricky part is getting them clean. If you are doing a puree or soup, I would just peel them. There is an easy-ish way: Put the chokes, coarse salt and a little water into a bag and shake it hard to loosen the dirt off. Then you can cut them up and roast them - that is tasty too. It is especially lovely if the edges caramelize with a satisfying crunch.  I would use Red Rub mixed with banana ketchup as dip. Here is a simple recipe we made with them.

Another thing to remember when dealing with Jerusalem Artichokes is that they oxidize easily, so if you are peeling and chopping them you'll want to submerge them in water with some lemon juice to keep the colour.

This vegetable is so beautiful (taste wise), it has earned many names. I read somewhere that some people even call it a “Canadian Truffle.”  Hmm… Canadian truffle… Wait a second! That also sounds like a great name for a fart! It’s ok everyone. I think I can control myself and … Nope. I must!

Limited Edition Royal Mug - I Farted

I’m not kidding when I say limited edition. When Sarah finds out, I will probably have to stop selling this very stupid mug.

 

Other delicious ways to eat Jerusalem Artichokes:

• slice them thin and fry them up like a potato chip
• keep them raw and add them to a salad for a refreshing crunch, similar in texture to a water chestnut.
• shred them with a cheese grated and toss into a slaw or just with some lemon, oil and Egyptian Summer
• braised with some white wine, cream and Porcini BBQ Genie
• oh, they'd make a great pickle!

 

 

Quick Facts: Jerusalem Artichokes

 Also Known As: Sunchoke, Sunroots, Earth Apple, Wild Sunflower, Canadian Truffle
Peak Season:  Late fall - Early Spring
Suggested Blends:

Mary Had a lot of Lamb, Red RubPorcini BBQ Genie, Egyptian Summer

Flavour Profile:

Raw – Fresh and Crunchy, similar to water chestnut.

Cooked – Creamy with a slight nuttiness and a bit sweet.

Ways to Cook it:  Raw, Roasted, Fried, Braised, Pureed or Pickled.
Storage: A cool dark place. Humidity helps.
Shelf Life: Properly stored they can last a couple of weeks.
Can I Eat it Raw?: Yes.
What to look for:  Look for firm, not squishy. Avoid ones that have started to sprout or with dark or green spots.

 

And with that we end our time with the Jerusalem Artichoke - a vegetable with many names. They also grow very easily. At certain points in history they were so abundant that they fell out of favour.  It’s not the prettiest vegetable, but it is versatile and scrumptious.

Love, Dave.

PS – It turns out that my sister does read this, so I am sorry for the joke in the last Dave Food Blog.

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