Shopping at the farmers’ market in January is slim pickins, but there are still some things to be found, especially if you take the time to talk to the farmers and hear what they suggest. This week it is sunchokes.
Sunchokes, a.k.a. Jerusalem artichokes, are not related to the French globe artichokes nor are they from Jerusalem. Native to the Americas, the tuber is a member of the sunflower family (a close relation), with lumpy, brown-skin that is similar in appearance to gingerroot. The flavor is mild, sweet and nutty. They are in season from October to March and can be dug as long as the ground is not frozen solid. Eat them raw (sliced or chunked) in salads, roasted, mashed, steamed or sauteed with garlic as a side dish, or in a delicious soup with potatoes, onions, celery and herbs.
Recipe: Crunchy Winter Salad of Sunchokes, Fennel & Apple
Tip: The skin of sunchokes is very thin and quite nutritious. There is really no need to peel them. Simply wash well before eating. They are a good source of iron.
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