just harvested 10 lbs, very labour intensive, and that's only 10% of my yard. I almost regret buying them tubers and planting them 3 years ago. Endless supply, talk about a renewable, native, sustainable, no work free food source.
My wife and I owned a restaurant and we tried to treat everyone well but most people think you are abusing them when you expect them to come to work on time. After people left us and went to work elsewhere they came back by occasionally and told us how nice we had treated them and how much they missed our family. I’m looking forward to cooking some sun chokes at the end of this growing season. We planted them last year and I just left them. The deer did nibble them some but they seemed to survive. If it was good to keep Lewis and Clark alive it should be good for us!
Amen! I have 40 years in professional kitchens. People do treat you like crap, from management on down to do-workers. Was a pastry person when I started. Over the years I have done everything! Now I work for the oilfields in Alaska
Thanks for the info and experience. Hoping more people will start thinking locally grown and produced and shared... this is vital for what's coming. Keep up the good work!
I was just introduced to sunchokes. They are a great food for the international shortages we are experiencing. Thanks for the instruction in cooking them.
I'm harvesting my Jerusalem artichokes currently (December '22). I was wondering if there were any faster ways to clean them up, but it seems not! Worth the effort though. I cut mine into small slices, season a little and throw it into an airfryer for about 15-20 minutes, and it's delicious. I've also just harvested my oca (Oxalis tuberosa) today, and they're delicious too, and store a long time. I find with the sunchokes I have to eat them pretty quickly after harvesting or they go bad.... Before my neighbour passed away a few years ago, he told me how he lived through the food shortages during WWII by surviving on sunchokes, and feeding his animals with it so they'd survive the hard winter months.
I'm in DuBois, Pa. Around town and outside of town there are dozens of patches and who knows how many more varieties. Most folks don't have a clue what they have. I have three varieties on our 1 1/2 in-town lot. The Algonquin Native Americans grew them all over this area in Colonial and pre-Colonial times. The Algonquin name is Kaishúcpenauk.
Nicely done! I totally understand your reason for not continuing in the restaurant industry. I was a chef at a rather nice restaurant in San Diego and we had hollywood elite come through on their way back from Mexico and to have their face there, they would eat and to get their meal for free, they trashed me and other chefs. I lasted 5 months and told them where to put their game. So, in a new area and am looking to grow more of the chokes and enjoy once again. Thank you for posting.
Tried a sample at the Saturday market today, didn't know what they were. The guy had chopped them up and drizzled them with olive oil and roasted them lightly in his small toaster oven. Wow, bought 2lb. Food of the week, month, year for me. Amazing artichoke heart/sweet potato flavor with a bit of radish finish. Amazing.
I emailed the video you did just previous to this one (digging sunchokes) to several friends up and down the road and one of them emailed back to say she already had them growing at her place so I went up this afternoon and she let me dig up a bunch of them. I made a batch of bean soup and I fried up some sunchokes with my own onions and garlic then I put them in the stock pot with the simmering white beans and homegrown kale, parsnips, sage and parsley as well as some store bought carrots, celery, and ham. It's still simmering downstairs but it tastes good. My neighbour is going to let me dig some sunchoke tubers up next spring to transplant along a rock island in the field next to my house so that I can have my own nearby source. Thanks for these 2 sunchoke videos; they reminded me to try them out.
Thanks for these thorough instructions! We have kept our topinamburs (sunchokes) in our family garden for several generations. Mine are not quite as big as these in your video, but tasty! We love them here in South Louisiana and prepare them very similar to the way you have in this video, but brown meat such as chicken or pork chops or andouille first with our onions and garlic, then braise our topinamburs until they are mushy. We serve over rice, of course! Ce Cest Bon! Fresh is BEST!
I've been growing Jerusalem artichokes for 3 years. I've not really eaten many yet, but I'll harvest these this autumn and winter, and store them in food grade buckets with sand or soil. I'll be gifting many of them too. I'll leave 10% in the ground for next spring. My Jerusalem artichokes are now 10½ foot tall in early September. They'll reach 14ft tall by the end of the growing season.
I end up with several 5 gallon buckets of these each fall.. I find that the pressure of the garden hose gets most of the crud flushed out. Try cubing them and roasting on a cookie sheet in the oven once tossed with coconut oil and sprinkle crushed curry leaves and sea salt. YUM.
Sounds good! You're right, roasted is the best way to prepare them. Garden hose works great but mine has been disconnected because It been below freezing off and on for over a month now.
Thank you for your reply. It is good to know it isn't just me with the problem. It just occurred to me that mashing them and cooking them twice might help. Mexicans cook beens twice to remove the gas. Refritos literally means "refried".
Slow cook for 12+ hours or ferment to convert the inulin. I highly recommend the slow cook method. The inulin turns into a digestible sugar and it tastes/smells amazing!!
The insulin is one of the main health benifits! Just start slow with eating them, and work up to eating more! The insulin feeds our good gut bacteria! Making us healthier! After your body is accustomed to eating them that first season, at least for me, I never have gotten the gassiness from them again.
It blows my mind how expensive precut vegetables and fruits are. You can buy like 10 small chunks of watermelon for the same price as a WHOLE watermelon
So I made these tonight for the first time after picking some up at my local farmers market. I just sautéed them in a cast iron pan like you did but probably cooked them for about 15 minutes moving them around occassionally without ever covering them until they felt somewhat soft. They tasted really good and some bigger pieces still had a little crispness to them. They seem like a great healthier substitute for potatoes but the only downside is now I'm gassy as all get out! Maybe cooking them longer like you did will prevent that.
Yes the longer you cook them the better in my experience. I've been meaning to make a video on my current technique, which is to microwave until soft, then sautee, which I think is the fastest way to get them browned up and well cooked.
Thanks for all your videos, they are inspiring for me to try new( to me vegetables) and cooking techniques! Living in California it’s nice to see some snow :)
@@maritimegardening4887 Oooh! That sounds delicious! Tip for cleaning: I used a toothbrush (new, obviously!) to clean around the gnarly knobs. It worked great!
Yeay! These are easy to buy round my way, but we almost always include them in potato mash or turn them into soup. Going to add them to the 'oven roasted' veg next time. My thanks, you do a great job of bringing a new experience, and learning to people.
My mother used to boiled them until they come tender . She used to pinch them with the fork until it will go in . Then she dressed them with some olive oil and herbs like fennel seeds and mint . They are so good . The problem they need a lot of time to prepare them . 😂
Roasting them in the oven works too - do everything the same, just put them in the oven for about an hour instead of pan frying. They taste a little more "smoky" when roasted. Either way is good :)
Buy you a peeler that has the little scoop on it. The scoop is for digging the eyes out of potatoes, bruised areas, or digging out things just like you were showing... but with minimal loss to edible parts.
You legit made me hysterically laugh with the water toss! Merry Christmas to you and yours, and I will be making this about next year this time. I bought some of those rarer red sunchoke varieties, so had to propagate them this year. Still have not tasted a single sunchoke in my life, neither has my SO.
I've got three varieties. I've made picture-based ID on them so take this with a shaker of salt as many varieties look just like others, or else they're the same tuber with different names; Stampede(?) is a white/tan very knobby tuber under a 6'+ top. They have an earthy, veggie, potatoey flavor and the flowers are tender enough to toss in salads. The flowers taste a bit stronger than the tubers. The flowers can be boiled or steamed and resemble squash. With a bit of butter, YUMM! They are cousins of the annual Sunflower after all. Red Fescue(?) is a red skinned slightly knobby tuber, white inside with a more pronounced nutty flavor than Stampede. The tops are 7'+ and the flowers aren't as tender, but boil/steam well. Fuseau(?) is a white/tan carrot sized and shaped tuber, very easy to clean. They have a strong turnipy potatoey flavor, strong enough that when you cook them the smell rolls through the whole house. In roasts, soups and stews just a few go a long way, just like turnips. A friend of ours in Tasmania remembers her mother cooking with Fuseau and smelling up the house! These have a 12' top and make great late summer privacy screens. These flowers are super tough and a bit tough even when boiled. I've used the flower broth to make wine and it's pretty good. There are four ways to convert the Inulin to Fructose and lose the gas; In zone 5, after a long winter freeze, they get so sweet they're like eating candy out of the dirt! Extended freezing works, don't just toss a batch in your freezer for a day or two, it takes a while. Fermenting. Use any sauerkraut recipe, let them work and then let them rest after you freeze or can. Time is of the ... essence ... pardon the gas pun, whatever method you use. Kimchi is one I'm itching to try. Cooking for an extended time as in a crockpot or slow cooker for several hours. The Native Americans made pit fires, covered the coals with dirt, then layered on the 'chokes, covered them with more dirt and let them cook for hours before uncovering. Cooking in an acid such as vinegar or citric acid. This will shorten the above cooking time, but it still takes a bit of time for the acid to work. We can the majority of ours as pickles and we prefer them to cukes. The vinegar in the pickle mixes does the trick and the gas is gone. There is a fifth way to avoid the gas and that's to take a daily Inulin supplement. I do, and I can dig up a mess of 'chokes as soon as the tops die, tear into them raw and not have much if any of a gas reaction. Two years ago I chipped and dried some Stampede and made flour in a food processor. It's like Buckwheat flour, you have to mix it with other flour to lighten the texture and if you want it to rise, you have to mix it with wheat flour. I plan on boiling, mashing and drying some to see if I get instant 'choke flakes. It seems that whatever you can do with any other veggies you can do with 'chokes. They are just about the most versatile veggie I've ever seen. Very long term storage by drying is probably the best way other than layering in containers with sand, sawdust or dirt in a below 50°F temperature area. 50°F and above is what triggers them into sprouting, so keep them well below 50°F and moderately moist but not wet. Friends of ours harvest the leaves and trim off up to the top half of the tender stalks and feed their rabbits. They don't take any more than half of the stalk early in the summer as that tends to affect the tuber growth. The 'chokes don't just spread like weeds, they're allelopathic. That means that like Walnut trees, they spread a chemical that retards germination and spreading of competitors like grasses and weeds. That also means they aren't compatible with other types of 'chokes. When I first got the Red Fescue I mixed them in an established patch of Stampede. The Reds didn't do well at all, they were small, didn't multiply well and didn't look healthy. I separated some Reds and put them in a patch by themselves. Mowing a 3' border around the patches keeps them well contained. Don't toss the stalks into a general mulch pile! Any bit of tuber or stolen will spread those suckers to wherever you spread that mulch!! Mulch the stalks by themselves or do as I do. I got a small electric chipper and as I pull the dead dry stalks I chip and spread them over the patch. Later when I grab the sod fork and start digging for the deeper ones I mix the stalk chips into the dirt where they came from. The Algonquin Native Americans grew them all over in my area. There are dozens of patches in town and outside of town and who knows how many other varieties. The Algonquin name for them is Kaishúcpenauk.
Probably the most comprehensive treatise on sunchokes ever written :) Thanks for all these tips. I have to say though, that I'm still unsure of how some of the cooking techniques would neutralize the inulin in the sunchoke. The inulin is the "gassy" part of the sunchoke that causes gas and discomfort because your body can't digest it until its in the colon/large intestine. So, the only way for the sunchokes to truly not be gassy would be for there to be little to no inulin present when the sunchokes are going through the stomach and small intestine. I can see the fermentation working, because the bacteria in the fermentation process would feed on the inulin; and while some of these other approaches might reduce it, I can't see how they would neutralize it. Taking an inulin supplement would only add inulin to the digestive system, so I don't understand how this would help at all. Perhaps your body is just especially good at dealing with inulin, and maybe you experience less discomfort from intestinal gas then others. I've had good results with fermenting them, but that's the only thing that has seemed to work for me. Slow cooking helps a bit, but even then, I can only eat about 1/3 cup of them per sitting or the discomfort is too much. Still, they taste so good and are so easy to grow I don't care - they're worth a little gas :)
The theory is that the acid/cold storage/long cooking converts the insulin to a sugar that can be digested. I’ve also heard that harvesting in the spring works (cold storage inground).
I've been growing Jerusalem artichokes for many years, but have never harvested any. Thanks, maybe I'll get brave now that I have an idea of what to do with them!
Great recipe Greg! Love the tip for the knife also. Can’t wait to try it next year when I grow mine. I think I’ll try to roasting at the end too. I can’t believe you threw the bowl over 😂.
ha ha - yes, the roasting is a bit better. In fact, if you do roast them, just toss with seasoning, garlic and oil and you don't have to bother to sautee.
I'm fixing to plant a crop of these. I've got thoughts on the cleaning process and I've got the materials to do it. I'm just gonna make a large tumbler and use something smaller than pea gravel and do it all in a 50gallon poly drum where the mud can leak out
You should see the stuff I fire off my deck...for the crows.....chicken and turkey carcasses after making stock, (they don't like the veg), etc...it's fun to gather around and watch how they convene...very smart birds, they call each other and seem to have a hierarchy
Garden hose on high pressure/jet setting as you harvest is best/quickest/easiest way to clean. The water jet gets in all the little nooks and crannies.
Yummy - however, I think the ease with which the dirt comes off depends on what kind of soil they're growing in. I let mine grow in areas that I don't care about their taking over and haven't really spent much energy amending, as I know they'll grow in anything. I have been working on it as no-till for a few years now, but still that part of my yard has dough-like clay, and it is NOT a quick thing to remove it from the chokes. Lots of scrubbing with a brush. And mine, if not completely smooth, have lots of little divets (not just folds like yours) where dirt loves to gather. I find I have to make a lot of cuts to each of them to get to the dirt. But when I have the time to do that, they're definitely worth it.
Anne Studley while they're in the soil they loosen it up & help it. When you dig them out it's not. Put more in each year & they'll continue. Dandelions help break up soil too and are also edible. Roots are best roasted. And if roasted dried & ground make a coffee substitute or stretcher.
Thank you Edie. I want to eat the chokes and so pull all but a few out - leaving enough for them to regenerate the following season. I do make "coffee" with dandelion roots and also harvest them in late fall along with yellow dock roots to make a liver/gall bladder tincture. Yellow dock roots must really break up the soil because they're very long. I always leave annual veggie roots in the soil to loosen it unless I want to eat the roots.
You can make a pesticide from these. They have very little if any pest pressure. Boil the whole plant and tubers for 4-5 hrs. Delute one to two oz to one gallon for preventive maintenance per week or as needed. Can use up to one cup per gallon for infestation.
PS, I'm going to set up a sort of cinder block, "washing station" using a sturdy plastic crate like they use for bakery goods in the grocery store, that way 99% of the soil stays in the garden with a quick hose spray. Just thought you and your wife might like the idea. ;)
Ahh, that's right, of course! We're on the left coast so don't have much to worry about ever. Love your channel! I started Hugel beds because of you. I'm going to be building my third sometime soon, and they work great! Best wishes. PS, at one time I quit your channel because your climate is so different, but I missed it too much and came back!
@@bzz5601 Hey that's great - glad you came back. Climate diff is not a big deal - everything i'm doing will just work better where you are in general :)
I like that you threw the pan over the rail to,thats funny.I have to say I have never tried them,being a chef you would think I would have cooked every thing.I had thought that there is a wild sunchoke.Enjoyed the video,yes food service can be brutal,but some times I miss it.Dont miss the 14 hour days though.
They are a bit better roasted I have to say. They have similar properties to mushrooms in a sense, they get soft as you cook them, but the more browned and roasted the get, the more complex the flavour. Food service is brutal dude - hat's off to you!
@@PerimeterPermaculture depends on how you like them and the size of the tuber, whether you broke it up or not.. I like them pretty soft after fryng, so I'll boil them about 15 to 20 min...then fry in butter but you may not like them that soft or will want to use a different oil.. just pretend they are potatoes.. lol 💖
This made me laugh so hard. Our order of sunchokes arrived today from Hope Seeds, and my mother was very skeptical about what they were and why I had ordered them. I showed her a video from OYR, and then from MI Gardener, then said "On the off chance, I wonder if Maritime Gardening has something...."and OF COURSE you have a 30 min podcast about this rare vegetable, and of COURSE you are the only person who has bothered to show how they are actually cooked and how to clean them. Thank you so much!!
Watched you throw the dirty water in the yard, I washed mine out side with the hose and the next year they were growing there, these things grow like a weed. easiest plant to grow for a lazy farmer or if you have trouble growing plants. this year we had an early snow and very cold weather, didn't get all of them dug up hope it gets warm again before the deep freeze.
I'm just learning about this plant. It's fascinating! You did a great job processing and cooking them. Do you feel that the plant is invasive? In other words, does it spread all over the place? I know kudzu has been a real problem in the deep south.
Great show! I miss these, they're delicious, but hard to find - at least, to buy in this neck of the woods. And I can relate to driving one's wife nuts. The sun rises, then it sets - and blokes drive their old ladies crazy, it's a law of nature.
Right. Step one - find some sunchokes at the market and try them out. Step two - convince my man that he likes them too. Step three - grow them! Step four - buy lots of new bowls so I can toss them all off the deck with the 'choke-water. :D
Another water over the deck thrower here too..You've got me wanting to try these, the simpler to grow the better, I was wondering while you were slicing all the odd bits off, would they regrow in the soil or do they need to be a full size root/rhizome? just a thought..
You can cut them like potatoes and they'll even grow from the stolens if they're meaty enough. The stolen is the leader that the tubers grow on, not root and not tuber.
great video, as usual...I noticed you are using cast iron on your ceramic cooktop...I was told I couldn't use them or it would scratch the ceramic...I have lots of cast iron, so no way I wasn't going to use them...my husband sanded the bottoms so they would be smoother....I use them every day...
I use cast on our ceramic top range all the time. It is a tool. Tools get scratched. I'd likely be more concerned about scratching the 'season' on my cast iron. We do have a conventional electric top in the summer kitchen. Our All American pressure canner has to go on that one. Too heavy.
OK, before you cook or even grow sunchokes there is something you absolutely MUST know about them. Everyone knows that eating beans will cause intestinal gas. That occurs because beans contain about 3% of a starch that we can't digest, but our intestinal bacteria can, which produces the gas. Well, sunchokes also contain that kind of starch. Only... , sunchokes contain 97% of that starch. This is a quantity of intestinal gas of EPIC proportions! if you are fine with that, then OK. But if you are not, well, you have been warned!
i watched this several years ago and watching again as i dream of garden 2024 as that as my sickness. How many plants did it take to produce that much?
And that way there's always a bowl out in the garden for when you spot something that needs harvesting! No need to trek back into the house to get one!
Thanks for the tip - but you must have read that somewhere - because I've done that and it has no effect on the gassiness; most likely because it has no effect on the inulin content in the sunchoke, which is the cause of the intestinal gasses.
@@maritimegardening4887 Harvested twice so far, within the last few weeks and NO gas. Sauteed in a pay then added lemon juice the first time, then no lemon juice the second time and NO gas. :) Previously, I'd roast them, in the fall, and there was lots of gas. I have searched quite a bit on how to rid the gas because these babies are sooo good and tasty. steemit.com/gardening/@mountainjewel/takingthefartoutofjerusalemfartichokesakasunrootortopinambour-ry8bl6smfz
@@davewygonowski984 What can I say, my experience of the same thing was different. Glad it works for you. Didn't work for me. Perhaps its the variety. Also - the article your referenced does not say what they sunchokes transform the inulin into - it just says that it becomes "transformed" - which means nothing to me unless they can say what it becomes. The fermentation trick totally works - I can attest to that from experience - but that's also so logical as there's a bacteria actively working on the inulin.
I tried grow them thus yr.i did in container yo control. Iam in s txgave thrm eorser soil i had thy only grew 3 feet. So i didn't expect much of havest. In reality our 3 mo of 100's i don't water much if anything i mulch bed heavy, plant sweet potatoes slips and come back in july for next batch of tomatoes. The havest was so little i just keep everything for seed in spring
Thanks for the tips. We have 3 patches this year, our first year growing JA. Does your method of sauteeing then cooking on the stove reduce the inulin? Thanks.
I waited through this video in hopes that you would describe what they taste like. I love Artichoke Hearts and they are certainly not visually attractive.LOL But they are very delicious. I can usually tell if people will like them if they like Avocados. Though they are not the same, they are relatively close. So far anyway, I have been correct. I have never had Sunchokes. Please describe to us what they taste like.
They are a bit smoky - have the texture of mushrooms when well cooked - but of water chestnut when raw or lightly cooked. They taste fundamentally different when raw or cooked - but sweet regardless. I guess, when roasted, they taste like a sweet, smoky mushroom. When raw or lightly cooked, like a sweet water chestnut.
10:51 You are right. It's so disappointing. It's like everything I do (growing a vegetable garden, preserving the harvest, preparing food by hand, etc) is ignored, belittled and said to be lacking importance or worth, simply due to that simple fact that I can just... sigh... "buy it at the store." But what they fail to grasp is that you can't just "buy it at the store". Try buying 20lbs of organic tomatoes. You'll be spending a fortune, if you can get that much to begin with. Then we get into another matter of pesticides sprayed onto the produce and such, and they can't be asked to even consider that. They'd rather pay for the cheaper conventionally grown option because who cares about organic. It doesn't effect me so why should I care? Or you know, just buy pre-made food. Who needs to go through all this work. Don't ya know? Work smarter, not harder. It's what we've all been taught! I fail to see how this lifestyle is not "smarter", even if we do work a little harder. Edit: 11:11 I enjoyed your little rant. This topic will never not be cathartic, at least until I can distance myself people that believe this. Anyways, back to what I went to this video for. Sunchokes! :)
11:57 I am going to try cooking my garlic and spices on some oil. I've always been deathly afraid of burning garlic so what you did there left me wide-eyed. Typically, I would add my garlic at the last 30s of cooking before adding in my water / broth for a soup, for example. I really want to know how that tastes! I appreciate your chef skills.
@@maritimegardening4887 I tried sauteing some garlic and onions with a little celery seed and butter. Wow. The house smelled so good, and I didn't burn anything! I used your technique for pressing down on the food with a smaller lid to encourage browning. Went great with some eggs. Thanks!
just harvested 10 lbs, very labour intensive, and that's only 10% of my yard. I almost regret buying them tubers and planting them 3 years ago. Endless supply, talk about a renewable, native, sustainable, no work free food source.
Great stuff. But yes, sometimes better to do it in stages :)
My wife and I owned a restaurant and we tried to treat everyone well but most people think you are abusing them when you expect them to come to work on time. After people left us and went to work elsewhere they came back by occasionally and told us how nice we had treated them and how much they missed our family. I’m looking forward to cooking some sun chokes at the end of this growing season. We planted them last year and I just left them. The deer did nibble them some but they seemed to survive. If it was good to keep Lewis and Clark alive it should be good for us!
I blast them with the garden hose as soon as I harvest and it works great.
Ranamanathabasca Rohipalepadoptra I was just going to say, why not spray them off with the hose? Lol
Amen! I have 40 years in professional kitchens. People do treat you like crap, from management on down to do-workers. Was a pastry person when I started. Over the years I have done everything! Now I work for the oilfields in Alaska
Wow! Yes, I was too sensitive to withstand all the abuse of the chefs :)
Thanks for the info and experience. Hoping more people will start thinking locally grown and produced and shared... this is vital for what's coming. Keep up the good work!
Thank you for acknowledging how difficult working in a restaurant is and how more often than not consumers are not nice. 100% truth
Absolutely!!
I was just introduced to sunchokes. They are a great food for the international shortages we are experiencing. Thanks for the instruction in cooking them.
You bet!
I'm harvesting my Jerusalem artichokes currently (December '22). I was wondering if there were any faster ways to clean them up, but it seems not! Worth the effort though. I cut mine into small slices, season a little and throw it into an airfryer for about 15-20 minutes, and it's delicious. I've also just harvested my oca (Oxalis tuberosa) today, and they're delicious too, and store a long time. I find with the sunchokes I have to eat them pretty quickly after harvesting or they go bad.... Before my neighbour passed away a few years ago, he told me how he lived through the food shortages during WWII by surviving on sunchokes, and feeding his animals with it so they'd survive the hard winter months.
They are always worth having in the garden for sure!
The main question I had was exactly how to clean them, so thank you for showing that important first step!
Glad I could help!
I'm growing Sunchokes for the first time this year. They grow like crazy! I'm looking forward to harvesting them as I need them. Thanks for the video!
I just found out I've been growing these all over my property just for the flowers! I had no idea what I had! Thanks for this tutorial!
Enjoy!
@pleiades Thanks!!!
Same!!
I'm in DuBois, Pa. Around town and outside of town there are dozens of patches and who knows how many more varieties. Most folks don't have a clue what they have. I have three varieties on our 1 1/2 in-town lot. The Algonquin Native Americans grew them all over this area in Colonial and pre-Colonial times. The Algonquin name is Kaishúcpenauk.
Nicely done! I totally understand your reason for not continuing in the restaurant industry. I was a chef at a rather nice restaurant in San Diego and we had hollywood elite come through on their way back from Mexico and to have their face there, they would eat and to get their meal for free, they trashed me and other chefs. I lasted 5 months and told them where to put their game.
So, in a new area and am looking to grow more of the chokes and enjoy once again. Thank you for posting.
It's a tough gig man! Hope your s-chokes work out good this year
I became a Chef in 1977 and I've never regretted it.
Different strokes. Everyone should pursue what makes them happiest.
@@TheHerbdude agree
I've never understood why the rich think they deserve everything free. It's bassackwards.
Tried a sample at the Saturday market today, didn't know what they were. The guy had chopped them up and drizzled them with olive oil and roasted them lightly in his small toaster oven. Wow, bought 2lb. Food of the week, month, year for me. Amazing artichoke heart/sweet potato flavor with a bit of radish finish. Amazing.
Yes they are surprisingly good! :)
I emailed the video you did just previous to this one (digging sunchokes) to several friends up and down the road and one of them emailed back to say she already had them growing at her place so I went up this afternoon and she let me dig up a bunch of them. I made a batch of bean soup and I fried up some sunchokes with my own onions and garlic then I put them in the stock pot with the simmering white beans and homegrown kale, parsnips, sage and parsley as well as some store bought carrots, celery, and ham. It's still simmering downstairs but it tastes good.
My neighbour is going to let me dig some sunchoke tubers up next spring to transplant along a rock island in the field next to my house so that I can have my own nearby source.
Thanks for these 2 sunchoke videos; they reminded me to try them out.
That's great, glad you've got a new thing to grow :)
Thanks for these thorough instructions! We have kept our topinamburs (sunchokes) in our family garden for several generations. Mine are not quite as big as these in your video, but tasty! We love them here in South Louisiana and prepare them very similar to the way you have in this video, but brown meat such as chicken or pork chops or andouille first with our onions and garlic, then braise our topinamburs until they are mushy. We serve over rice, of course! Ce Cest Bon! Fresh is BEST!
That is awesome!
Thank you! I like your style of thinking. (I subscribed)
I've been growing Jerusalem artichokes for 3 years. I've not really eaten many yet, but I'll harvest these this autumn and winter, and store them in food grade buckets with sand or soil. I'll be gifting many of them too. I'll leave 10% in the ground for next spring. My Jerusalem artichokes are now 10½ foot tall in early September. They'll reach 14ft tall by the end of the growing season.
I end up with several 5 gallon buckets of these each fall.. I find that the pressure of the garden hose gets most of the crud flushed out. Try cubing them and roasting on a cookie sheet in the oven once tossed with coconut oil and sprinkle crushed curry leaves and sea salt. YUM.
Sounds good! You're right, roasted is the best way to prepare them. Garden hose works great but mine has been disconnected because It been below freezing off and on for over a month now.
Maritime Gardening -- right, my hose has been put to bed for a few weeks as well.
very kind of you to show all the detail
Thank you for your reply. It is good to know it isn't just me with the problem. It just occurred to me that mashing them and cooking them twice might help. Mexicans cook beens twice to remove the gas. Refritos literally means "refried".
I love refried beans!
Slow cook for 12+ hours or ferment to convert the inulin.
I highly recommend the slow cook method. The inulin turns into a digestible sugar and it tastes/smells amazing!!
Good point. I've done both and agree :)
What would the texture be like after 12 hours of slow cooking? Paste, gravy?
@@herewardthewatchful1014 I'd like to know that too. (I guess the best way is to try it!)
The insulin is one of the main health benifits! Just start slow with eating them, and work up to eating more! The insulin feeds our good gut bacteria! Making us healthier! After your body is accustomed to eating them that first season, at least for me, I never have gotten the gassiness from them again.
@@lourdesdoty7765 inulin ...not insulin?
It blows my mind how expensive precut vegetables and fruits are. You can buy like 10 small chunks of watermelon for the same price as a WHOLE watermelon
So I made these tonight for the first time after picking some up at my local farmers market. I just sautéed them in a cast iron pan like you did but probably cooked them for about 15 minutes moving them around occassionally without ever covering them until they felt somewhat soft. They tasted really good and some bigger pieces still had a little crispness to them. They seem like a great healthier substitute for potatoes but the only downside is now I'm gassy as all get out! Maybe cooking them longer like you did will prevent that.
Yes the longer you cook them the better in my experience. I've been meaning to make a video on my current technique, which is to microwave until soft, then sautee, which I think is the fastest way to get them browned up and well cooked.
@@maritimegardening4887 I'll try that! Man, these things should come with a warning label. Good thing I live alone. 😅
@@maritimegardening4887
2:39
@@eternallyminded7 in the UK we call them fartichokes for good reasons lol
Thanks for all your videos, they are inspiring for me to try new( to me vegetables) and cooking techniques! Living in California it’s nice to see some snow :)
That's great thanks!
I always thought I had to peel them. Thank you for removing the stress from sunchoke prep!
I even fermented some this year without peeling! Also - no gas with fermentation as far as I can tell!
@@maritimegardening4887 Fermented? What do you intend to do with that? I have never heard of fermenting sunchokes.
@@AtheneNoelle You just eat them like qa pickle, or cut them up and throw them in a stir-fry as you would a water chestnut.
@@maritimegardening4887 Oooh! That sounds delicious! Tip for cleaning: I used a toothbrush (new, obviously!) to clean around the gnarly knobs. It worked great!
Great idea
"They're done when they're soft." True for all vegetables. ;-)
Paint brush with swirling motion cleans them well.
Yeay! These are easy to buy round my way, but we almost always include them in potato mash or turn them into soup. Going to add them to the 'oven roasted' veg next time. My thanks, you do a great job of bringing a new experience, and learning to people.
Thanks, glad to do it.
Wow this guy is really tall!! Thanks for the detailed advice on how to prep and cook sunchokes! It is exactly the info I needed.
Glad it was helpful!
Nice a new recipe. I do like them raw also, enjoy the nutty taste.
It looks very nice and easy! Here comes the fragrance! That's how I make mushrooms, sweet potatoes and some other vegetables. Perfect!!!
Yes, it's a good way to cook a lot of things!
8:39
An apple cutter is perfect for cutting them into same size pieces. The kind ya you use to split an apple in one go.
If you keep Turkeys and you want a winter food source for them keep some of your sun choke harvest in a cellar for a winter treat. Turkeys love them.
Love this video!! You have a great sense of humour!!! From a Canadian!
Oh thank you!
My mother used to boiled them until they come tender . She used to pinch them with the fork until it will go in . Then she dressed them with some olive oil and herbs like fennel seeds and mint . They are so good . The problem they need a lot of time to prepare them . 😂
Take a garden hose and strong flow setting and spray them to get the dirt off. A lot easier, seems to me.
I scrubbed em up with a vegetable brush.. sometimes a scrubber sponge works. Gonna try em tonight for the first time!
Roasting them in the oven works too - do everything the same, just put them in the oven for about an hour instead of pan frying. They taste a little more "smoky" when roasted. Either way is good :)
So cool. Thank you!
I'm impressed with how you main gained your focus throughout and so kept my own focus! Looking guard to growing these now.
Glad it was helpful!
Looks delicious! Can't wait to grow mine next season:)
Hope it works out well for you!
Another great one, Thanks. My sunchokes should arrive in March to plant. And next winter I will try this for sure.
Right on, enjoy!
2:50
A stiff boot brush or something similar works as well.
Buy you a peeler that has the little scoop on it. The scoop is for digging the eyes out of potatoes, bruised areas, or digging out things just like you were showing... but with minimal loss to edible parts.
Im glad that I cam up to your channel. I just had sunchokes in my garden. and were seeking for some good recipe.. all best
Thanks! You can also roast them - do everything the same but roast at 350 f for about 45-60 min. Tastes a little better in my opinion.
You legit made me hysterically laugh with the water toss!
Merry Christmas to you and yours, and I will be making this about next year this time. I bought some of those rarer red sunchoke varieties, so had to propagate them this year. Still have not tasted a single sunchoke in my life, neither has my SO.
I hope you like them! Glad you found that funny :)
I like the jazzy jazz mixed up with the flavor!
Thanks, I want to eat the sunchokes.
I've got three varieties. I've made picture-based ID on them so take this with a shaker of salt as many varieties look just like others, or else they're the same tuber with different names;
Stampede(?) is a white/tan very knobby tuber under a 6'+ top. They have an earthy, veggie, potatoey flavor and the flowers are tender enough to toss in salads. The flowers taste a bit stronger than the tubers. The flowers can be boiled or steamed and resemble squash. With a bit of butter, YUMM! They are cousins of the annual Sunflower after all.
Red Fescue(?) is a red skinned slightly knobby tuber, white inside with a more pronounced nutty flavor than Stampede. The tops are 7'+ and the flowers aren't as tender, but boil/steam well.
Fuseau(?) is a white/tan carrot sized and shaped tuber, very easy to clean. They have a strong turnipy potatoey flavor, strong enough that when you cook them the smell rolls through the whole house. In roasts, soups and stews just a few go a long way, just like turnips. A friend of ours in Tasmania remembers her mother cooking with Fuseau and smelling up the house! These have a 12' top and make great late summer privacy screens. These flowers are super tough and a bit tough even when boiled. I've used the flower broth to make wine and it's pretty good.
There are four ways to convert the Inulin to Fructose and lose the gas;
In zone 5, after a long winter freeze, they get so sweet they're like eating candy out of the dirt! Extended freezing works, don't just toss a batch in your freezer for a day or two, it takes a while.
Fermenting. Use any sauerkraut recipe, let them work and then let them rest after you freeze or can. Time is of the ... essence ... pardon the gas pun, whatever method you use. Kimchi is one I'm itching to try.
Cooking for an extended time as in a crockpot or slow cooker for several hours. The Native Americans made pit fires, covered the coals with dirt, then layered on the 'chokes, covered them with more dirt and let them cook for hours before uncovering.
Cooking in an acid such as vinegar or citric acid. This will shorten the above cooking time, but it still takes a bit of time for the acid to work. We can the majority of ours as pickles and we prefer them to cukes. The vinegar in the pickle mixes does the trick and the gas is gone.
There is a fifth way to avoid the gas and that's to take a daily Inulin supplement. I do, and I can dig up a mess of 'chokes as soon as the tops die, tear into them raw and not have much if any of a gas reaction.
Two years ago I chipped and dried some Stampede and made flour in a food processor. It's like Buckwheat flour, you have to mix it with other flour to lighten the texture and if you want it to rise, you have to mix it with wheat flour. I plan on boiling, mashing and drying some to see if I get instant 'choke flakes. It seems that whatever you can do with any other veggies you can do with 'chokes. They are just about the most versatile veggie I've ever seen. Very long term storage by drying is probably the best way other than layering in containers with sand, sawdust or dirt in a below 50°F temperature area. 50°F and above is what triggers them into sprouting, so keep them well below 50°F and moderately moist but not wet.
Friends of ours harvest the leaves and trim off up to the top half of the tender stalks and feed their rabbits. They don't take any more than half of the stalk early in the summer as that tends to affect the tuber growth.
The 'chokes don't just spread like weeds, they're allelopathic. That means that like Walnut trees, they spread a chemical that retards germination and spreading of competitors like grasses and weeds. That also means they aren't compatible with other types of 'chokes. When I first got the Red Fescue I mixed them in an established patch of Stampede. The Reds didn't do well at all, they were small, didn't multiply well and didn't look healthy. I separated some Reds and put them in a patch by themselves.
Mowing a 3' border around the patches keeps them well contained. Don't toss the stalks into a general mulch pile! Any bit of tuber or stolen will spread those suckers to wherever you spread that mulch!! Mulch the stalks by themselves or do as I do. I got a small electric chipper and as I pull the dead dry stalks I chip and spread them over the patch. Later when I grab the sod fork and start digging for the deeper ones I mix the stalk chips into the dirt where they came from.
The Algonquin Native Americans grew them all over in my area. There are dozens of patches in town and outside of town and who knows how many other varieties. The Algonquin name for them is Kaishúcpenauk.
Probably the most comprehensive treatise on sunchokes ever written :) Thanks for all these tips. I have to say though, that I'm still unsure of how some of the cooking techniques would neutralize the inulin in the sunchoke. The inulin is the "gassy" part of the sunchoke that causes gas and discomfort because your body can't digest it until its in the colon/large intestine. So, the only way for the sunchokes to truly not be gassy would be for there to be little to no inulin present when the sunchokes are going through the stomach and small intestine. I can see the fermentation working, because the bacteria in the fermentation process would feed on the inulin; and while some of these other approaches might reduce it, I can't see how they would neutralize it. Taking an inulin supplement would only add inulin to the digestive system, so I don't understand how this would help at all. Perhaps your body is just especially good at dealing with inulin, and maybe you experience less discomfort from intestinal gas then others.
I've had good results with fermenting them, but that's the only thing that has seemed to work for me. Slow cooking helps a bit, but even then, I can only eat about 1/3 cup of them per sitting or the discomfort is too much. Still, they taste so good and are so easy to grow I don't care - they're worth a little gas :)
The theory is that the acid/cold storage/long cooking converts the insulin to a sugar that can be digested. I’ve also heard that harvesting in the spring works (cold storage inground).
I've been growing Jerusalem artichokes for many years, but have never harvested any.
Thanks, maybe I'll get brave now that I have an idea of what to do with them!
Awesome. Thank you for posting.
Just harvested a bunch today and I am looking forward to trying your recipe.
Great!
Great recipe Greg! Love the tip for the knife also. Can’t wait to try it next year when I grow mine. I think I’ll try to roasting at the end too. I can’t believe you threw the bowl over 😂.
ha ha - yes, the roasting is a bit better. In fact, if you do roast them, just toss with seasoning, garlic and oil and you don't have to bother to sautee.
I'm fixing to plant a crop of these. I've got thoughts on the cleaning process and I've got the materials to do it. I'm just gonna make a large tumbler and use something smaller than pea gravel and do it all in a 50gallon poly drum where the mud can leak out
Never tried one... whao...cool. Thanks for sharing.
Thank you for the recipe I will make today .
I'm thinking may be my novel thing to bring to the family Thanksgiving (U.S.) meal. I often bring something.. ermm novel.
Thanks for sharing, suggestions for washing these is to use small kitchen brush or tooth brush.
All the best.
You should see the stuff I fire off my deck...for the crows.....chicken and turkey carcasses after making stock, (they don't like the veg), etc...it's fun to gather around and watch how they convene...very smart birds, they call each other and seem to have a hierarchy
My neighbour gave me some of these tubers last week from his garden and suggested I try them.
Cool - give it a go!
It also best to use for pickle, with organic with vinegar.
Very nice video. I love ❤️ them and grow lots of them.
Thanks for visiting
Garden hose on high pressure/jet setting as you harvest is best/quickest/easiest way to clean. The water jet gets in all the little nooks and crannies.
Good idea
Yummy - however, I think the ease with which the dirt comes off depends on what kind of soil they're growing in. I let mine grow in areas that I don't care about their taking over and haven't really spent much energy amending, as I know they'll grow in anything. I have been working on it as no-till for a few years now, but still that part of my yard has dough-like clay, and it is NOT a quick thing to remove it from the chokes. Lots of scrubbing with a brush. And mine, if not completely smooth, have lots of little divets (not just folds like yours) where dirt loves to gather. I find I have to make a lot of cuts to each of them to get to the dirt. But when I have the time to do that, they're definitely worth it.
Anne Studley yes. Clayey soil does that but sunchokes help change that soil.
@@edieboudreau9637 How so if I dig them out?
Anne Studley while they're in the soil they loosen it up & help it. When you dig them out it's not. Put more in each year & they'll continue. Dandelions help break up soil too and are also edible. Roots are best roasted. And if roasted dried & ground make a coffee substitute or stretcher.
Thank you Edie. I want to eat the chokes and so pull all but a few out - leaving enough for them to regenerate the following season. I do make "coffee" with dandelion roots and also harvest them in late fall along with yellow dock roots to make a liver/gall bladder tincture. Yellow dock roots must really break up the soil because they're very long. I always leave annual veggie roots in the soil to loosen it unless I want to eat the roots.
Anne Studley yes. That's good. You're ahead of most.
You can make a pesticide from these. They have very little if any pest pressure. Boil the whole plant and tubers for 4-5 hrs. Delute one to two oz to one gallon for preventive maintenance per week or as needed. Can use up to one cup per gallon for infestation.
PS, I'm going to set up a sort of cinder block, "washing station" using a sturdy plastic crate like they use for bakery goods in the grocery store, that way 99% of the soil stays in the garden with a quick hose spray. Just thought you and your wife might like the idea. ;)
Sounds great, only I can't have a hose set up this time of year because it freezes below zero every night! :)
Ahh, that's right, of course! We're on the left coast so don't have much to worry about ever. Love your channel! I started Hugel beds because of you. I'm going to be building my third sometime soon, and they work great! Best wishes. PS, at one time I quit your channel because your climate is so different, but I missed it too much and came back!
@@bzz5601 Hey that's great - glad you came back. Climate diff is not a big deal - everything i'm doing will just work better where you are in general :)
I like that you threw the pan over the rail to,thats funny.I have to say I have never tried them,being a chef you would think I would have cooked every thing.I had thought that there is a wild sunchoke.Enjoyed the video,yes food service can be brutal,but some times I miss it.Dont miss the 14 hour days though.
They are a bit better roasted I have to say. They have similar properties to mushrooms in a sense, they get soft as you cook them, but the more browned and roasted the get, the more complex the flavour. Food service is brutal dude - hat's off to you!
That’s a great strategy to handle Sunchokes
Yum! We boil ours before we fry them..helps to eliminate the "gas" it produces..lol 😍
How long do you boil them?
@@PerimeterPermaculture depends on how you like them and the size of the tuber, whether you broke it up or not.. I like them pretty soft after fryng, so I'll boil them about 15 to 20 min...then fry in butter but you may not like them that soft or will want to use a different oil.. just pretend they are potatoes.. lol 💖
Man that sounds good. Truly are they less gassy that way?
@@maritimegardening4887 they are for me 😁
@@cmiller1952 OK great I'll give it a try thanks!
This made me laugh so hard. Our order of sunchokes arrived today from Hope Seeds, and my mother was very skeptical about what they were and why I had ordered them. I showed her a video from OYR, and then from MI Gardener, then said "On the off chance, I wonder if Maritime Gardening has something...."and OF COURSE you have a 30 min podcast about this rare vegetable, and of COURSE you are the only person who has bothered to show how they are actually cooked and how to clean them. Thank you so much!!
Thanks! Now if only I could get as many views as them :)
Looks great!
Watched you throw the dirty water in the yard, I washed mine out side with the hose and the next year they were growing there, these things grow like a weed. easiest plant to grow for a lazy farmer or if you have trouble growing plants. this year we had an early snow and very cold weather, didn't get all of them dug up hope it gets warm again before the deep freeze.
Put clear plastic over the ground where they are. If you get a few sunny days the ground may thaw out.
Interesting video. I have not had sun chokes but was told that if I got any I had to boil twice so you wouldn’t get gassy. I would like to try this.
Great video, thank you.
I do want to try these.
so glad I found your channel :)
Me too!!
I'm just learning about this plant. It's fascinating! You did a great job processing and cooking them. Do you feel that the plant is invasive? In other words, does it spread all over the place? I know kudzu has been a real problem in the deep south.
I have a video on that very question!
th-cam.com/video/Wi4grhqBppk/w-d-xo.html
Great show! I miss these, they're delicious, but hard to find - at least, to buy in this neck of the woods.
And I can relate to driving one's wife nuts. The sun rises, then it sets - and blokes drive their old ladies crazy, it's a law of nature.
Agreed!
Right. Step one - find some sunchokes at the market and try them out. Step two - convince my man that he likes them too. Step three - grow them! Step four - buy lots of new bowls so I can toss them all off the deck with the 'choke-water. :D
ha ha ha!
Step 5:. Get overrun with sunchokes as they spread fast
Love him!
Greg, the next time you cook parsnips please do a cooking video. Remember it’s the yam of the north! Thanks!!!
Noted!
@@maritimegardening4887 I’m glad your back! I hope you had a restful vacation.
Yay! I’m so glad you did a video on these! I’ve only just heard of these vegies and only know what I’ve learned from you! Thanks again Greg!!
Im doing it today, ta da da ta da da , thanks for showing Teecha:)
enjoy :)
Another water over the deck thrower here too..You've got me wanting to try these, the simpler to grow the better, I was wondering while you were slicing all the odd bits off, would they regrow in the soil or do they need to be a full size root/rhizome? just a thought..
Stick them in the ground and they will grow - they are invincible!
You can cut them like potatoes and they'll even grow from the stolens if they're meaty enough. The stolen is the leader that the tubers grow on, not root and not tuber.
great video, as usual...I noticed you are using cast iron on your ceramic cooktop...I was told I couldn't use them or it would scratch the ceramic...I have lots of cast iron, so no way I wasn't going to use them...my husband sanded the bottoms so they would be smoother....I use them every day...
They do scratch it a bit - the secret is just not giving a damn :)
I use cast on our ceramic top range all the time. It is a tool. Tools get scratched. I'd likely be more concerned about scratching the 'season' on my cast iron. We do have a conventional electric top in the summer kitchen. Our All American pressure canner has to go on that one. Too heavy.
Mine are smooth, white and long (not roundish) so they are easier to wash. Perhaps you can consider growing a different specie of JA? Fuseau?
Looks great…Im gonna try growing/cooking.
BTW…your videos are very entertaining!
Thanks :)
OK, before you cook or even grow sunchokes there is something you absolutely MUST know about them. Everyone knows that eating beans will cause intestinal gas. That occurs because beans contain about 3% of a starch that we can't digest, but our intestinal bacteria can, which produces the gas. Well, sunchokes also contain that kind of starch. Only... , sunchokes contain 97% of that starch. This is a quantity of intestinal gas of EPIC proportions! if you are fine with that, then OK. But if you are not, well, you have been warned!
That's why they're called "fartichokes"
i watched this several years ago and watching again as i dream of garden 2024 as that as my sickness. How many plants did it take to produce that much?
That's probably from 2 plants
Good job! Well done
Thanks!
I've boughton sunchoke pasta. Delicious.
Is the pasta noodles made from sunchokes?
I'm female, and I throw my dirty water off the deck too, and I don't care what the neighbours think! Lol Sometimes it's the bucket too!
Very liberating isn't it!
@@maritimegardening4887 Power to the people baby! Power to the people! Lol
@@greeneyedflower2408You got it sister!
And that way there's always a bowl out in the garden for when you spot something that needs harvesting! No need to trek back into the house to get one!
@@catherinemcnamara1141 That bowl is still on my lawn! :)
I dried sunchok and make tea. People said it is very good for controlling blood sugar.
What does the tea taste like?
@@maritimegardening4887 like barley tea? Very mild but little bit sweet. I made a video for this by Korean. I will upload English subtitle soon.
@@EveryBerry I love barley tea - Thanks for this great idea!
Harvest in the spring, overwintered, and the "gas effect" will be eliminated. God Bless.
Thanks for the tip - but you must have read that somewhere - because I've done that and it has no effect on the gassiness; most likely because it has no effect on the inulin content in the sunchoke, which is the cause of the intestinal gasses.
@@maritimegardening4887 Harvested twice so far, within the last few weeks and NO gas. Sauteed in a pay then added lemon juice the first time, then no lemon juice the second time and NO gas. :) Previously, I'd roast them, in the fall, and there was lots of gas. I have searched quite a bit on how to rid the gas because these babies are sooo good and tasty.
steemit.com/gardening/@mountainjewel/takingthefartoutofjerusalemfartichokesakasunrootortopinambour-ry8bl6smfz
@@davewygonowski984 What can I say, my experience of the same thing was different. Glad it works for you. Didn't work for me. Perhaps its the variety. Also - the article your referenced does not say what they sunchokes transform the inulin into - it just says that it becomes "transformed" - which means nothing to me unless they can say what it becomes. The fermentation trick totally works - I can attest to that from experience - but that's also so logical as there's a bacteria actively working on the inulin.
I tried grow them thus yr.i did in container yo control. Iam in s txgave thrm eorser soil i had thy only grew 3 feet. So i didn't expect much of havest. In reality our 3 mo of 100's i don't water much if anything i mulch bed heavy, plant sweet potatoes slips and come back in july for next batch of tomatoes. The havest was so little i just keep everything for seed in spring
Try growing a different variety. mine are smooth like giant carrots. Toss in oil and garlic powder then air fry 15mins.
What variety do you grow?
Is there a reason you
don't just spray the dirt
off the roots in the garden?
Thank you.
I don't have a hose out there - it's pretty far from the house
These can cause very bad wind so wise to start with small amounts at first . They taste great though roasted, a bit nutty .
You could add lardons and a bay leaf.
Yes that would be good!
Thanks for the tips. We have 3 patches this year, our first year growing JA. Does your method of sauteeing then cooking on the stove reduce the inulin? Thanks.
I have an old tooth brush that I use to clean veggies.
Everyone I know who has tried these say the gas they give a person is horrendous. Anyone know how to mitigate this?
I'd horrendous is a bit of an exaggeration. It's like beans really.
Cheryl Coder like beans...more eating of it = less gas.
Beno
I waited through this video in hopes that you would describe what they taste like. I love Artichoke Hearts and they are certainly not visually attractive.LOL But they are very delicious. I can usually tell if people will like them if they like Avocados. Though they are not the same, they are relatively close. So far anyway, I have been correct. I have never had Sunchokes. Please describe to us what they taste like.
They are a bit smoky - have the texture of mushrooms when well cooked - but of water chestnut when raw or lightly cooked. They taste fundamentally different when raw or cooked - but sweet regardless. I guess, when roasted, they taste like a sweet, smoky mushroom. When raw or lightly cooked, like a sweet water chestnut.
@@maritimegardening4887 Very good. Thank you!
I eat them raw. They are crunchy like water chestnuts but have a slightly sweet and nutty taste-really good!
@@maritimegardening4887 I find when roasted they have a slight nutty taste
10:51
You are right. It's so disappointing. It's like everything I do (growing a vegetable garden, preserving the harvest, preparing food by hand, etc) is ignored, belittled and said to be lacking importance or worth, simply due to that simple fact that I can just... sigh... "buy it at the store." But what they fail to grasp is that you can't just "buy it at the store". Try buying 20lbs of organic tomatoes. You'll be spending a fortune, if you can get that much to begin with. Then we get into another matter of pesticides sprayed onto the produce and such, and they can't be asked to even consider that. They'd rather pay for the cheaper conventionally grown option because who cares about organic. It doesn't effect me so why should I care?
Or you know, just buy pre-made food. Who needs to go through all this work. Don't ya know? Work smarter, not harder. It's what we've all been taught!
I fail to see how this lifestyle is not "smarter", even if we do work a little harder.
Edit: 11:11 I enjoyed your little rant. This topic will never not be cathartic, at least until I can distance myself people that believe this. Anyways, back to what I went to this video for. Sunchokes! :)
11:57 I am going to try cooking my garlic and spices on some oil. I've always been deathly afraid of burning garlic so what you did there left me wide-eyed. Typically, I would add my garlic at the last 30s of cooking before adding in my water / broth for a soup, for example. I really want to know how that tastes! I appreciate your chef skills.
Thanks - not everyone appreciates my little diatribes :)
You'll get a better flavor that way - so I hope you enjoy!
@@maritimegardening4887 I tried sauteing some garlic and onions with a little celery seed and butter. Wow. The house smelled so good, and I didn't burn anything! I used your technique for pressing down on the food with a smaller lid to encourage browning. Went great with some eggs. Thanks!