I feel like a broke some kind of record here. 12 pounds of tubers from a single plant in central Virginia. First time growing them! Anyone have any recommendations on how to use them or favorite recipes?
by Professional-Fox3562
10 Comments
SmallDarkThings
WOW what an amazing harvest
Greenswampmonster
Your house is going to be pretty ‘festive’ this week!
anntchrist
That’s incredible! We like to make a sunchoke soup, it is roughly:
1 lb sunchokes (peel if you don’t have a food mill) 1/2 pound potatoes 1 medium onion 1 carrot 1 stalk celery 1 dried hot pepper (adds more flavor than heat) Cook until vegetables are soft, remove hot pepper & puree then put through a food mill
Adjust everything to taste, add some salt & pepper to taste. We top it with some mini sunchoke chips by using a peeler and frying the slices in oil then salting them.
The soup freezes really well too, so we like to make big batches.
120thegreat
I don’t have any good recommendations of recipes for you, but I know that if you aren’t using them all at once, or within the next week, they will go kind of soggy and mush, but they keep for a long time if you store them in dirt or sand, which is what I do, and they keep until they start sprouting in the spring.
GrowHarde
Look alot like ginger
jelypo
Lemons apparently make them less farty
LovePlantsLove
Nicely done 👍
That_Branch_9878
Fart bullets
kittyfeet2
They’re good roasted and also mixed with mashed potatoes.
I have a little patch and usually wait until January or so to harvest them. I’ve heard that a frost changes the tubers somehow (converts starch to sugars, or the other way around) so they’re less gassy.
Either way, 12 pounds is a lot to experiment with. Have fun!
Alone-Night-3889
I love those things. I think I’ll give them a garden spot next year!
10 Comments
WOW what an amazing harvest
Your house is going to be pretty ‘festive’ this week!
That’s incredible! We like to make a sunchoke soup, it is roughly:
1 lb sunchokes (peel if you don’t have a food mill)
1/2 pound potatoes
1 medium onion
1 carrot
1 stalk celery
1 dried hot pepper (adds more flavor than heat)
Cook until vegetables are soft, remove hot pepper & puree then put through a food mill
Adjust everything to taste, add some salt & pepper to taste. We top it with some mini sunchoke chips by using a peeler and frying the slices in oil then salting them.
The soup freezes really well too, so we like to make big batches.
I don’t have any good recommendations of recipes for you, but I know that if you aren’t using them all at once, or within the next week, they will go kind of soggy and mush, but they keep for a long time if you store them in dirt or sand, which is what I do, and they keep until they start sprouting in the spring.
Look alot like ginger
Lemons apparently make them less farty
Nicely done 👍
Fart bullets
They’re good roasted and also mixed with mashed potatoes.
If you’re into canning, make pickles out of them.
If you’re into fermenting, make kimchi out of them: [https://anitaliandish.com/2023/01/11/kimchi-style-fermented-sunchokes/](https://anitaliandish.com/2023/01/11/kimchi-style-fermented-sunchokes/)
I have a little patch and usually wait until January or so to harvest them. I’ve heard that a frost changes the tubers somehow (converts starch to sugars, or the other way around) so they’re less gassy.
Either way, 12 pounds is a lot to experiment with. Have fun!
I love those things. I think I’ll give them a garden spot next year!