The native American indians, who had been eating said tuber for some time, called it 'sun root', hey makes sense, root of a sunflower relation. Okay, that I get. But leave it to European explorers to confuse matters. 'Hum, tastes kind of like an artichoke, and since my Italian not so good (being a French explorer and all) I think I will call this knobby little tuber an Artichoke of Jerusalem, instead of the italian word for sunflower that I was really looking for - girasole.' Okay, maybe that is not a direct quote from 17th century explorers, but you get the idea.
So sunchoke, which was trademarked in the 1960's, seems to be a most accurate name for this potassium packed gnarly root. How this delicious veg fell out of favor is beyond me. Word has it that it was thought that the Jerusalem Artichoke caused leporsy. Another victim of being judged by it's cover. Thank goodness that little rumor faded and we can find sunchokes at the markets right now. Look for firm, plump tubers free of any sprouts, mold or any green tinge.
At home, store your chokes in the fridge for up to two weeks wrapped in plastic. But why wait so long? So easy to cook up. What? You dread the chore of peeling them? Don't let that stop you, the skins are so tender I wouldn't even bother peeling. Just give them a good scrub and then enjoy raw in salads or crudite, or start cooking. Mashed, sauteed, roasted, boiled, fried as chips, or added to soups and stir-fries, it's all good.
Since this is the last week for most outdoor Chicago area Farmers Markets, (FYI, Evanston's still going until November 7th!) I went a little hog wild buying alot of Fall produce. So time to get out the roasting pan and roast up some sunchokes with the abundance of Brussels Sprouts, sweet potatoes and winter squash that I felt compelled to bring home. No recipe here. Just prep and cut veg into one inch pieces, toss with some olive oil, salt, pepper and thyme (if so inclined), in a roasting pan, pop into a 400 degree oven for about 45 minutes and there you go, fantastic side, or if like me, something to snack on all day - hey, better for you than chips or chocolate.
P.S. Since the outdoor Farmers Markets are closing up for the season bet you are wondering, 'what now Mo?' Well, seeking out indoor farmers markets (fyi, Green City moves indoors starting November 4th, www.chicagogreencitymarket.org, and rumor has it that the Logan Square Farmers Market is moving indoors as well, www.logansquarefarmersmarket.org), and seeking out some of the incredible food products (like honey, maple syrup, cheeses, chocolates, jams and gelatos) that are made by food artisans right here in the Chicago area.
Do you have a favorite indoor Farmers Market or locally made food product? I would love to hear about it. Shoot me a note at moira@efete.net. See you at the markets.
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