Sunchokes

I'm thrilled to plant my first line of SUNCHOKES!! Can anyone give me tips on how to garden them? They are one of my first perennials.

I've loved eating them raw in salads, or cooked in "hash" brows 'O Brian. How else do you eat them??
Or store them??

I'll be cooking in a cowboy kitchen, off-grid, all summer, so ideas for that would be great.

I can't tell you how to cook them, because we're still working that out for ourselves, but I can tell you how to grow them.  Get out of the way :)

Every spring before they sprout and after the ground has thawed, I dig mine up and separate out the big ones for eating and replant the small ones so they aren't overcrowded.

I often cut them up and boil them in acidified water (1 tablespoon of lemon juice per quart of water) for around 45 mins which converts the inulin to simple sugars.

Then I mash / puree them and freeze them in serving sizes for soups.

I like to slice the raw roots up in salads. They work like a sweeter water chestnut. Use them like a condiment until you are sure they don't cause you gastral distress.

I've roasted them whole in hot tallow and salt and they are very tasty - just roast until tender, and serve as a side dish, or open them up and top with all your favourite baked potato toppings

Any tips for how to store them after being harvested?  I tried putting them in the crisper drawer in the fridge and the perfectly white flesh developed large areas of dark brown mushiness.

they really store best in the ground. i suppose next best would be in a bucket of soil somewhere coolish.