Greg Hutchins of Heritage Farm in Carroll County just finished his first year of growing Jerusalem artichokes. These knobby tubers are also known as sunchokes, a name that was coined by Frieda’s Specialty Produce when they began selling Jerusalem artichokes to grocery stores back in the 1960s.
“I’ve been buying and eating Jerusalem artichokes for many years. They’re one of my favorite root vegetables,” he said.
Planting his own Jerusalem artichokes was part of his plan to move toward more perennial crops like horseradish, ginger and turmeric that can stay in the ground and bear year after year.
Jerusalem artichokes are particularly attractive plants with sunflower-like flowers in the fall. The edible part is the tubers that grow, like potatoes, along the roots of the plants.
A little research on where to find the tubers and Hutchins was ready to plant his first crop. By the end of September, he was bringing Jerusalem artichokes to his booth at the Dunwoody Green Market, which just closed for the season, and the Peachtree Road Farmers Marke,t which closes for the season December 14.
Hutchins also sells at the Wednesday afternoon Douglasville Farmers Market, through a community supported agriculture program and online at www.heritagefarm.locallygrown.net.
Hutchins planted about 150 linear feet. When he was ready to harvest, he worked his way along the row, digging up tubers to sell and leaving a few to grow on for next year. They will be ready to start growing again when the soil warms up.
At the market, the tubers can cause some confusion. “‘Where did you get all that ginger?’ my customers ask me. And they’re right, they’re knotty looking, a lot like ginger. About 70 percent of them have never eaten a Jerusalem artichoke before,” said Hutchins. If he can talk them into trying it, he says, they’re almost sure to come back for more.
After figuring out what they are, the next question for customers is what to do with them. “I tell them that you can cook them any way you can cook a potato. Toss them with garlic and olive oil and roast them, bake them, saute them or put them in soup. Raw they taste a little like water chestnuts,” he said.
Fresh Jerusalem artichokes don’t need to be peeled. The exterior skin is a light tan, similar in color to fresh ginger but much thinner. A good scrubbing is really all that’s necessary, but many chefs are likely to peel them since they often want just the creamy white color of the interior of the tuber.
At a recent demonstration at the Morningside Farmers Market, Abbatoir chef Hector Santiago peeled and thinly sliced raw Jerusalem artichokes as a garnish for a dish of turmeric-sweet potato puree.
You can find Jerusalem artichokes this time of year at local farmers markets. You can also find them all year around in some grocery stores and at markets like the Buford Highway and DeKalb farmers markets.
Store them wrapped in paper and then plastic in your refrigerator. Scrub them and cut off any dried ends when you’re ready to serve.
For sale at local farmers markets
Vegetables, fruit and nuts: apple cider, apples, arugula, Asian greens, beets, broccoli, broccoli raab, cabbage, carrots, cauliflower, celeriac, celery, chard, collards, dandelion, eggplant, endive, escarole, fennel, frisee, garlic, green beans, herbs, Jerusalem artichokes, kale, kohlrabi, leeks, lettuce, mache, mushrooms, mustard greens, okra, onions, peppers, persimmons, popping corn, potatoes, pumpkins, radicchio, radishes, sorrel, spaghetti squash, spinach, spring onions, sweet potatoes, tomatoes, turmeric, turnips, winter squash
From local reports
Smoke Ring’s Pan Fried Jerusalem Artichokes
Hands on: 25 minutes
Total time: 25 minutes
Serves: 6
This recipe from Smoke Ring’s chef Jordan Wakefield plays up the nutty flavor of the tubers. In our photo, he’s garnished the dish with microgreens.
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 1/2 pounds Jerusalem artichokes, scrubbed clean, sliced lengthwise 1/4-inch thick
6 tablespoons chopped fresh sage, divided
3 tablespoons finely minced shallot
2 tablespoons chopped garlic
Juice of 2 lemons
2 tablespoons chopped Italian parsley, optional
Salt and pepper
In a large skillet, heat 2 tablespoons butter with olive oil over medium-high heat. Add Jerusalem artichokes, 3 tablespoons sage, shallots and garlic. Saute until artichoke slices are light brown on all sides, about 12 minutes total, turning frequently. Move artichokes and seasonings to serving dish and keep warm. Do not rinse skillet.
To the same skillet, add remaining 2 tablespoons butter, lemon juice and remaining 3 tablespoons sage. Cook until sage leave start to crisp, about 4 minutes. Stir in parsley if desired. Pour butter over artichokes and toss. Season to taste and serve immediately.
Per serving: 207 calories (percent of calories from fat, 52), 3 grams protein, 23 grams carbohydrates, 2 grams fiber, 12 grams fat (5 grams saturated), 21 milligrams cholesterol, 8 milligrams sodium.
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