July 1-3, 2024 – A FIELD DAY IN THE PUMPKIN PATCH
July 3, 2024
Each year, the summer brings a bevy of new vegetables, including the rich array of tempting varieties of Chubeza’s squash
The Weekly Newsletter of Chubeza Farm
December 4, 2024
DELECTABLE WINTER TREASURES
Chubeza’s field has already completely transformed to its winter mode. A walk between the winter beds gives us a final chance to bid farewell to the last lingering summer beds, soon to make way for new rows of baby sprouts, young seedlings, and green, robust mature winter crops taking command in the field. Yet—right in the middle of our field, you’ll see a jungle-like patch of tall, tangled plants, many bent from last month’s heavy winds and rains. Their vibrant green has faded, their yellow blossoms have wilted, and most of their leaves have lengthened and turned to brown. BUT, beneath the surface, life is vigorously teeming, thickening, filling up, maturing...
Welcome to the sunroot, aka Cassava (cane) potato, or better yet, the confusing moniker Jerusalem Artichoke.
Let’s begin with a clarification: It may look like ginger, but it is definitely not ginger!
We waited for these tasty tubers for over six months, till the bushes dried up and wilted. Only then could we chop those down and begin extracting the secret treasures buried beneath – delectable, satiating bulbs that enhance every soup, quiche, antipasti or salad. And you don’t need a lot — just a touch adds a phenomenal seasoning to any dish.
In America, they’re commonly known as “sunchokes,” but actually the title “sunroot” is an accurate description, for the Jerusalem artichoke is in fact a variety of sunflower which develops an edible root tuber. The origins of this tasty tuber are in North America, on the East Coast from Georgia to Nova Scotia, where it has been growing both wild and cultivated in Native American vegetable gardens for years on end. This tuber fully enjoyed the American sunshine and rich, fertile earth, yielding farmers and gleaners its energy-rich roots abounding with energy and sweetness.
The Europeans, who came to visit and stayed to conquer, tasted the sunroot and loved it. First to describe the bulb was French explorer Samuel de Champlain, who noticed it in a Cape Cod vegetable garden in 1602. He sent the tasty sunroots to France, from where they meandered to England, Germany and Italy in the 17th century. The Italians coined it girasole, Italian for “sunflower.” Somehow the pronunciation was distorted to “Jerusalem,” and it stuck. The “artichoke” part came from the fact that it somewhat resembles the artichoke in taste. (Chefs have always been known for their rich imagination and creativity...)
Like any sunflower, the sunroot adores the sun and thrives during the summer. For Chubeza, this is already a routine, timeworn habit to accompany its growth from spring, through summer until autumn. I say “accompany” because from the moment we placed the tubers in the earth until we plunged the pitchfork in to extract them, we really didn’t do much (aside from watering and some initial weeding). We are ever amazed at its beautiful growth power, at its ability to joyfully grow wild, to spread in all directions, daring the weeds to even think of coming close. In Chubeza’s field, the Jerusalem artichoke is free of pests (moles and rats are their natural nemesis), which is why we can just step aside and simply wait patiently to watch it grow.
Here it is running wild, blooming, growing. The Jerusalem artichoke in Chubeza:
And yes, much patience has been required. The plant took its sweet time for at least seven months, growing, blooming, wilting and clandestinely swelling up her precious roots below. Only at the start of October when the foliage had dried up did we insert the pitchfork to test the situation, just to discover that we needed more patience. So, we waited a bit longer. (True confession: occasionally we pulled out a plant and devoured the tasty tubers for lunch...) Finally, several weeks later, we started to extract these very yummy, distinctive bulbs, in the hope they’ll accompany us till February. Welcome!
Though it grows underground like the potato (even if it is more stubborn and stronger than the spud) and has a similar caloric value, the Jerusalem artichoke is low in carbs. Instead of starch, it contains inulin, a fruit sucrose carbohydrate, soluble in water (which is how it stores its energy in the root tuber). Inulin aids in lowering blood sugar levels, thus is recommended for diabetics (contrary to potatoes!). Inulin nourishes the friendly bacteria in the gut and helps reduce the threat of a variety of diseases. (On the other hand, it can also cause gas. If you’re new to eating Jerusalem artichokes, start out gradually eating small amounts to let the body become accustomed.) These amazing tubers are an excellent source of thiamine (B1), iron, niacin (B3) and potassium. Chinese medicine classifies the Jerusalem artichoke as a warming vegetable that strengthens the digestive system. A great winter vegetable!
Tips:
- Jerusalem artichokes must be refrigerated, preferably in a closed plastic bag or sealed plastic container, to prevent them from growing soft.
- Conventionally, the Jerusalem artichoke is eaten peeled, which can be a bit tedious. But you don’t actually have to peel the skin. You can certainly just scrub the skin and cook or bake it unpeeled. You may also steam the bulbs for several minutes to ease peeling them.
- The Jerusalem artichoke turns black quickly after being peeled, so it is recommended to place it peeled in a bowl filled with water mixed with a bit of lemon juice.
- And what about the Veggie Elephant in the Newsletter? In this case, thegas issues (making this wonder bulb known in America as “fartichokes”). The gas is created from the breakdown of the inulin, the fruit sucrose mentioned above. So, if it makes you gassy, start by consuming small quantities. Two additional gas-reducers: cook the sunroots separately, drain, and then add to your dish; or cook/bake them seasoned with cumin, which aids digestion and reduces gas.
Check our recipe section for a variety of ideas for cooking and serving the amazing sunroot, and add it to familiar, favorite recipes in your own creative way. It truly enhances the flavor in nearly every dish. Bon appetite!
May this week bring good news!
Alon, Bat-Ami, Dror, Einat, and the entire Chubeza team