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 still priced at pay-what-you-can 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.