Sunchokes, sunroots, Jerusalem artichokes organic/beyond organic

I will double any order increment of two pounds.  That works best for me because of shipping reasons

Here is a quick recipie.  If you ferment sunchokes in a 2 percent salt brine with garlic and crushed red pepper you will be amazed.  Might take a little planning ahead but way worth it!

My variety looks like a stampede with some wild hybridization and it does awesome over the winter 4 years now and I have never seen any losses.


If anyone is interested..

.  #etsy shop: Sunchokes https://etsy.me/2Sw5vd1

Thanks for posting.  I grow sunchokes, but in truth, I rarely eat them.  I just haven't found a good way yet.  We roast them in oil sometimes, but the mushy texture bothers me.  Maybe I'm roasting them too long, I'm not sure.  This seems a simpler way to go.

Trace Oswald wrote:Thanks for posting.  I grow sunchokes, but in truth, I rarely eat them.  I just haven't found a good way yet.  We roast them in oil sometimes, but the mushy texture bothers me.  Maybe I'm roasting them too long, I'm not sure.  This seems a simpler way to go.

The only way I like them is raw, they have a really nice texture and flavour raw, but cooked I find them repulsive. so I add them to dishes after I take it off the heat, so they are not cooked just warmed through.