Location: South Puget Sound, Salish Sea, Cascadia, North America
posted 9 years ago
OK folks, lets see what you've got. I just dug my first harvest of J-chokes... wow... enough to choke a horse. Four plants well spaced made as much as a 6 foot bed of potatoes with half the work and no water!
They are less starchy then potatoes so they fell apart as hashed browns. The next batch mixed 25% j-choke to 75% potato was passable, and went down the 6-year old gullet with lots of ketchup. I was going to try roasting with other winter roots. They have a kind of burdock-like taste. I don't know how to work with that (japanese cookery maybe??).
I just don't see how to gobble them down at the rate they produce!
Paul Cereghino- Stewardship Institute Maritime Temperate Coniferous Rainforest - Mild Wet Winter, Dry Summer
Au gratin can be a lifesaver, particularly with a good sharp cheddar.
It seems they might substitute well in potato leek soup, too.
I don't really know what burdock tastes like, but Mexican-style chorizo has a strong enough flavor to cover many sins. A quarter sausage, rendered, followed by about two cups of shredded root veggies and, once those are cooked, one or two eggs, fills a great burrito, appropriate for any meal. I mostly stick to the classic, potato, but potato mixed with onion and/or carrot is also tasty. (Spanish chorizo is way too dry, and expensive, for this use.) Epazote might be an appropriate flavor in this context, and I hear it also helps with the side-effects of sunchoke oligosaccharides (it's an herbal carminative).
Do J-chokes work in gnocchi, maybe with a garlic scape and sunflower seed pesto? Or, pureed, as the bulk of a white sauce? There are good, strong flavors in the Italian palette, like basil and fennel, that might be worth attempting to pair with that flavor.
I might puree them and mix with garbanzo bean flour, sauteed onions (plus maybe bell peppers, or peas and carrots, or whatever else), and enough water to make a loose batter, then fry and/or broil them with a generous splash of olive oil, in a large skillet, to make flatbread.
And of course, there are some stupid cop-outs, like feeding them to chickens, or growing a culture of Weizmann organisms on them to produce butanol engine fuel.
"the qualities of these bacteria, like the heat of the sun, electricity, or the qualities of metals, are part of the storehouse of knowledge of all men. They are manifestations of the laws of nature, free to all men and reserved exclusively to none." SCOTUS, Funk Bros. Seed Co. v. Kale Inoculant Co.
how about wine?! i discovered this recipe and am going to try it with the next batch of JAs...tho, instead of using the pectic enzyme, i would use egg shells...
JERUSALEM ARTICHOKE WINE * 5-6 lbs Jerusalem artichoke tubers * 2 lbs dark or light brown sugar * 2 lemons * 2 oranges * 1/2 oz ginger root * 1/2 tsp pectic enzyme * water to one gallon * 1 tsp yeast nutrient * wine yeast Scrub Jerusalem artichoke tubers, do not peel. Boil tubers in about 7 pints of water until tender. Remove the Jerusalem artichokes for other uses and retain the water for the wine. Put sugar in the water, along with the thinly peeled rinds (no pith, please) of the lemons and oranges and their juice. Thinly slice the ginger root and add to water. Bring to boil, reduce heat, and simmer 15-20 minutes while stirring to dissolve sugar. Remove from heat and strain water into primary fermenter. Cover with sterile cloth and allow to cool to room temperature. Add pectic enzyme and set aside for 12 hours. Add activated wine yeast and ferment 7 days Top off and set aside to ferment out. Rack after 60 days, top up and reattach airlock. Rack again after 2 months and again 2 months later to ensure fermentation does not restart, and rack into bottles.
John L. Skinner, Emeritus Agricultural and Life Sciences, University of Wisconsin