Brisbane Local Food

Growing local

Jerusalem Artichokes: born 2015, still going strong.

I've been harvesting my artichoke patch for almost 8 weeks.
I chopped off the stem tops and just stored them where they grew.
Not bad for a partly shaded (only morning sun) un-irrigated posey.
That's one plant's harvest there...
I like 'em steamed and mixed with spuds, then mashed.
Next season I'm gonna move them into better growing conditions.
I replaced these sunchokes with seed spuds.

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Comment by Dave Riley on August 14, 2016 at 2:08

I just harvested the remaining sunchokes -- J-chokes -- or whatever we choose to call 'em and laid them down in a bulb fennel and chilli  flavoured ferment. 

 It's really a kimchi.

Easy it was. I wanted to keep my supply up,  rather than chase taste thrills. Nonetheless, I thought the odd mix was delicious.

Just salt, chopped fennel, chilli and thinly sliced Jerusalem Artichokes...Ferment time: 4 weeks apparently.

Interestingly, I'd harvested some JA a few days ago and hadn't eaten them so they went a bit limp. But after soaking them in water for a day they perked up and became crisp again.

In my universe, Jerusalem Artichokes are too  important a food not to be eating.The flavour isn't great when cooked. Crisp and raw is tasty. They mix it in  with a lot of other foods OK. Good in soups. So so roasted. Mashed with spuds is good. 

Totally different from 'artichoke'-- which is a member of the thistle fam -- and we eat the flower buds.

But since I've now used up my harvest I gotta wait for the next season before i can experiment again ...but if I can buy some at my preferred suppliers I'll certainly buy them and cook 'em up.

Comment by Dianne Caswell on August 8, 2016 at 17:42

What a wonderful haul, do they really taste like Artichokes. Could they be pickled or Fermented?

Comment by Dave Riley on August 7, 2016 at 13:52

The problem with long term storage in situ is that in the sub tropics they don't necessarily come up next season. Down south they can be weeds.

The other option could be to harvest the tubers and store them in sand --in a open box or styro crate outside -- between seasons.

Nonetheless I have had sunchokes come up two seasons running and that confused me as I forgot I'd planted them the year previously. 

Comment by Elaine de Saxe on August 7, 2016 at 12:53

Unless refrigerated they don't last long once out of the ground. I murdered my planting stock by not heeding that advice from Green Harvest. Not tried to keep them in the ground. Your sand would be better for that kind of storage than other soil types.

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