Welcome to Epic Gardens
Working for sustainable agriculture, connected community and plenty of good food for all
Flower Roots to Eat
Jerusalem Artichokes
have a crunchy texture and a sweet, nutty flavor, not unlike artichoke hearts.
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
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
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.