Flower Roots to Eat

Jerusalem Artichokes have a crunchy texture and a sweet, nutty flavor, not unlike artichoke hearts.   Jerusalem Artichokes are a variety of sunflower, and they get their common name from the Italian word 'girasole' for their bright golden flowers (which we add to herb bouquets just for the color!)

Try Jerusalem Artichokes in any medley of vegetables to roast, or roast them alone.  They get better with age as you store them through the winter.  Also known as Sunchokes, they have an interesting nutritional profile.

One source for the roots, which, in Virginia, grow readily into beautiful sunflowers in late summer, then fat roots in the late fall, is Epic Gardens!

Tubers are Harvested in the late fall and winter to replant or to eat.

Scrub Jerusalem Artichokes just before using, leaving the skins on. Cut them into thick slices, drop into boiling, salted water, and cook until tender. Toss with butter or olive oil. Cook them with Butternut Squash and onions for a hearty stew. 

Late Autumn, 2009

It’s been raining for days at a time several times this November, for a total of around 10 inches.    Fortunately there are things that like cool rain.  There is lots of Arugula and Cilantro.  We haven’t had a good frost yet, so the Mint is still standing, but the Basil was lost in October during that little cold snap.

We have been wholesaling and direct selling Sweet Potatoes from Dayspring Farm out on the Middle Peninsula. The ‘taters are really sweet and smooth in texture, and certified organically grown.   The ones we grew here at Epic Gardens are phenomenal, too, but not so numerous as to be able to sell.

We are putting the gardens to bed, a bit late though.  The cover crops might languish until spring before they leap into the green luxurious state that we’ll cut to feed the soil.  Their roots will be wiggling, though, and loosening the subsoil and tantalizing those busy microbes.