So it’s about -147° tonight. (Perhaps I exaggerate, but we Southerners are not accustomed to wind speed higher than the actual temperature.) Maybe that’s why I’m dreaming about tall fields of warm, summery sunflowers.
But not just any sunflower. Jerusalem artichokes, a.k.a. sunchokes. These beauties have an edible root that tastes like a cross between a potato and a water chestnut. And they store like mad. We’re making pies for dinner using chokes that have been in the fridge for almost two months, and their texture hasn’t changed a bit.
For the first time, I’m saving some of the smaller roots to plant after the last frost, so I’ll report on their progress throughout the year. I can’t imagine a more attractive crop — perfect for an urban farm where appearance matters. And they’ll reseed year after year, making them as cost-effective as they are delicious.
Spring might be months away but for tonight, at least, our thoughts (and stomachs) will be warm thanks to a hearty meal from these stalks of bright yellow happiness.