Did anyone happen to catch the One Food Five Ways feature in the November 2013 issue of Vegetarian Times? Jerusalem Artichokes! Doesn’t Oven-Baked Sunchoke Chips with Garlic and Smoked Paprika sound good? It does to me! As do the Shaved Sunchokes with Grapefruit and Avocado. Yum! I can’t wait to go out tomorrow and dig up some Jerusalem Artichoke tubers.
This native American plant is better known and more used in Europe than it is here. It was a staple of the diet of Native Americans and early settlers that has now been mostly forgotten. It is a member of the sunflower family; it’s botanical name is Helianthus tuberosus (tuber-bearing sunflower.) The name “Jerusalem” most likely came from the Spanish word for sunflower: “Girasol.” Another popular name for this gorgeous plant is Sunchoke.
You can also find recipes for Jerusalem Artichokes in my new book, Winter Foraging Holiday Feasting, which is priced at just $9.95 so check it out! Visit the link and you’ll find a link to download a free sample of the book, including its table of contents so you can see all the amazing recipes and winter edibles included.
I hope you are finding a lot of stuff out there! Today was nearly 60 degrees in Pittsburgh…found many many dandelions in bloom as well as tons of greens which looked great: broad leaved dock, garlic mustard, burdock, dandelion. I am really looking forward to foraging through this entire winter, I hope you are too.
~ Warmth and Sunchoke Sunshine,
Melissa and the folks at Food Under Foot.