Friday, February 6, 2009

find this at the farmer's market this weekend: jerusalem artichokes

Hey, I'm back! We are moved in, if not unpacked, up here in (like, totally) the Valley. That means all new farmers markets to know and love...

If you are looking for something new to try this weekend, and you're baffled by all those mysterious rooty-looking winter items at the market, pick up some Jerusalem Artichokes (aka "sunchokes"). They are not really artichokes at all, but are kind of like a cross between a potato and a water chestnut in texture, crunchy on the outside and creamy in the middle. We roasted some recently, along with chopped carrots and bite-sized potatoes and some red wine, herbs and beef. You don't need to work hard to peel them - the farmer who sold them to us suggested scrubbing them with a brillo pad or coarse sponge to remove some of the skin. The rest, as he said, is good for you, so don't worry about getting it totally naked.

You could get creative with these and try them steamed, or au gratin, or in some soup...

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