Blaine Clark

Signs at the beginning of a road:

Caution, Speed bumps ahead when children are present

Reply:
Dentures or Substitooths?
No bra needed. When necessary my wife tucks them into her underwear.

I make wine by boiling the tubers and using the broth. I have to pour the broth and mix in sugar while it's still warm, otherwise the broth stiffens up nearly as stiff and thick as pork souse jell. I use only a small palm-full of raisins for fruit yeast and they too go in while the broth is warm so they'll mix in. After a few days of fermenting the jell returns to liquid. It's the Inulin and other starches that thicken it. Inulin is a sweetener and a texture 'silkifier', a fat substitute, that's added to many foods such as ice creme. Inulin is also added to many brands of makeup because of this silkience.

Question:   If bacteria inside your body do the digesting for you is that still you digesting or is it more like farming the bacteria and consuming them without having to slaughter and store the pig so to speak?
Answer: The colon is the last stage of digestion and in a normal, or healthy gut system where the bacteria and fungi that 'should' be there to ferment the remainder of what you eat and the result is a ferment that can be absorbed into your blood. This is the normal digestive process. When your gut flora are affected by the excess fats and sugars in our 'modern' diet or by antibiotics that creates an imbalance in the flora which can allow undesirable bacteria and fungi to mix with the desirable flora. This throws off the ferment products which can cause inflammation in the gut and in your blood. I just had a procedure on Monday which needed an oral antibiotic. My gut is very much unbalanced now. Today I started taking Kefir with a 12 number culture of desirable bacteria and I started back on Inulin to feed that mix. Tonight I have moderate diarrhea which should ease in less than 24 hours. For the past two days, waiting for the antibiotic to pass I've had terrible constipation caused by the antibiotic. This diarrhea is due to my hurrying the re-population process. This is the same reaction that anyone with an unhealthy gut would experience if they were to jump on the bandwagon too quickly. Any one with IBS, Leaky Gut, Crohns or the like would have this result but much more pronounced and with much more unpleasantness, to the point of possibly needing emergency medical care. I've taken Inulin for 20 years, had a few antibiotic treatments during that time and I know what to do and what to expect. My doctors are on board with what I'm doing.
As an aside, another function of the colon is to remove excess water and make the stool firm. That excess water is absorbed by the blood with means your blood system has a bunch of poop water in it. When someone tells you that you're full of it, you really are! Imbalances cause constipation or diarrhea. Either one can cause inflammation of the colon.
20 years ago at age 50, my first colonoscopy showed heavy inflammation and a possibly precancerous polyp. I started Inulin then and every 'scope since has shown zero inflammation and no polyps. I get a double-whammy on the chances of colon cancer from both Mom and Dad so the results are very welcome and impress my doctors.

May,
There are some varieties that seldom bloom, even when in full sun. Mine are in full sun and bloom every year, however, I have a tiny patch planted in the shade of a Maple that seldom bloom. Full sun makes a difference on blooming with nearly all varieties.
Side note: The Colonials sent Sunchokes all over the world from the early 1600s on and today there are over 400 recognized varieties. A friend in Tasmania remembers her mother cooking them when she was a child. They'll nearly all handle zones 3 through 8 but there are some that take zone 2. Those are usually found in northern Canada and northern European countries.
I had one variety that grew 12'+ tall and spread way over 4' underground. They were a white/tan skinned smooth tuber like carrots in size and shape. They were, however so obnoxiously turnipy/herbal flavored that one tuber chunked into a large soup pot nearly overpowered the soup. I got rid of them. They do not all taste alike! I've collected mine locally in west-central PA, near the heart of their native range and where people have these tall, beautiful, yellow flowers in their yards and flower gardens that they don't have a clue what they've actually got.
It's best to find varieties that are known to grow well in your climate, but it's also OK to try any you can get your hands on. There are varieties that mature in just over 100 days and others that take over 150 days. I only have two types now and they mature three weeks apart. That gives us a tad bit more time in the fall to harvest. Some types spread tubers over 6' and others that spread only around 16" and clump in an easy to pull gob!
The early type seldom has flowers that last until first frost, but the second type lasts well after first frost and the flowers and leaves are hard frost hardy, barely wilting. I do not harvest based on frost but only when the tops die and fully dry, just like harvesting potatoes. Potatoes and Sunchokes can be very bitter if harvested too early.

I'll add that when you mix varieties in one patch they will fight for dominance. They are allelopathic, which means they spread chemicals that retard competitors, even other varieties. That means they will not grow to their best. That's also true when they're crowded without being mixed. I have a patch of two mixed varieties and discovered this the wrong way. In separate patches the varieties grow better, nothing stupendous, but clearly noticeable. I've also cut flowers from sections of patches for wine and there's no difference in yield between the deadheaded and the fully flowered plants.
I use a sod/garden fork to dig with. I've thought of making a shaker frame with 1' screen to help separate the tubers but just haven't gotten around to it. I've heard of small potato pickers modified for the smaller tubers that are pulled behind garden tractors. I don't grow enough to warrant that expense, plus the picker will only go so deep.
I wait for the tops to die and fully dry before harvest, that's when all the nutrients in the tops drain into the tubers making them their largest and full flavored. I got a small electric chipper and while I'm harvesting I chip the stalks and spread them over the patches, mixing in most of the chips as I dig. That's built up the soil very well. Yearly digging, yearly amending and mulching the tops loosens the soil very well. Yeah, sand will compress amazingly tight and hard, that's how sandstone is made.
Harvest as thoroughly as you want, it's very-very unlikely you'll take too many tubers as any tiny ones and roof nodules will sprout again.
I'm in west-central PA., zone 5. I harvest from when the stalks are dead until the ground freezes, then early in the spring I harvest more as soon as the ground thaws. Also, downwind of the Lakes I've got moderate to high humidity. That promotes powdery mildew which can be exaggerated by the plants growing too crowded, restricting air flow. Unless the powdery mildew gets too stout, it doesn't hurt the plants.
Keep digging, mulching and amending the soil and it'll loosen up.

How close together? The white knobby ones I have only spread about 12" or thereabouts so I start with them between 2' and 3' apart when I'm starting a new patch. The reddish ones can spread around 3' so you could go 6' apart if you want. It totally depends on the variety. Consider this though, after the first year, it just doesn't matter. Every tiny tuber you miss will sprout in the spring. They could be an inch apart or four feet. Don't sweat it. I normally plant them about 3" to 4" deep, just so long as they're deep enough that predators can't get them too easy. Rats, voles, squirrels, rabbits and the occasional groundhog. Voles are the ones to watch out for, they can be voracious.

I wholefartedly agree with Cécile. I have a white skinned very knobby variety and a reddish/purple skinned smooth skinned variety. The white ones lose their zip fairly easily, cooking for 1/2 hour, canning as pickles, over winter freezing, etc. Those red ones! I live in zone 5, east/central PA. I can dig them in the spring, after a full winter's freeze and cook them for an hour and I still raise the roof, but they taste so much nuttier and better than the white ones. I also take a daily supplement of Inulin for gut health which is the gastronomical ingredient in 'chokes. That means I should have guts balanced to withstand the Inulin in 'chokes, but I repeat * those red ones! *
I harvest only after the stalks are fully dead and dried. That's when all the nutrients have drained into the tubers and they're at their best size and flavor, just like harvesting potatoes, only after the stalks are dead and dry.

I've never heard of it or seen it. Thankful I've never had to deal with squash vine borers and we grow squash every year so there wouldn't be any chance of my knowing first hand.

Glad you like the leaves! Raw, they're a bit fuzzy for sure. I've boiled them and flowers to get broth for wine making and the boiled leaves lose the fuzziness plus they taste a lot like squash with the flowers. Add a bit of butter and you're good to chow down. I've got two varieties and one has leaves nearly three times the size of my hands, suitable for wrapping just like grape leaves for Mediterranean style or corn husks for Mexican style. They soften up when cooked though, really soft!
They contain trace amounts of salicylic acid - raw aspirin and coumarin - raw coumadin or warfarin, an anticoagulant or blood thinner. Dried, they make a mild pain relieving tea. I've dried them and mixed with dried Mullein at 60%, dried Spearmint or Peppermint at 10%, 'choke leaves at 10% and pipe tobacco at 20%, all by rough volume measurement for a decent pipe smoke. For spits and giggles I pan fried some in olive oil - meh. They tasted like olive oil so if I was going to do that regularly I'd add some herbs or spices to give them flavor. Pan fried they got super crispy and actually melted in my mouth. I haven't tried pan fried flowers though the one variety I have has very tender flowers, tender enough to toss raw in salads. The other variety's flowers are quite tough.
As far as I can find, the leaves and flowers don't contain Inulin, the fart ingredient.
Dealing with the farts from the tubers, there are four ways to convert the fiber Inulin into mostly fartless fructose; freezing, fermenting, cooking in an acidic ingredient or slow cooking for around an hour.
If you want them chipped raw in salads, either toss them into the freezer for a week or so, or if your winters are cold enough to freeze them, dig them when the ground thaws. Get them before they start to sprout, when they start to sprout the flavor goes 'off'.