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