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14 November 2006

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They're Jerusalem artichokes (aka topinambours), a lovely veg - good boiled and mashed, delicious cut in chunks and roasted. The flesh is less starchy than, say, a potato, with a nice sweet nutty flavor. Try some!

I do believe they are sunchokes otherwise known as Jerusalem artichokes. If you didn't buy some when you took the photo, don't pass them by next time. They are delicious cut in half and roasted cut side down on a greased baking sheet with just some salt.

Just watch out for the "after effects" of eating Jerusalem artichokes! :)

Tana: My wife and I are members of the LEF CSA and Tom put Jerusalem artichokes in the shares last week. We used them in a broccoli soup made with Debbie's "no cream" recipe -- http://www.writerguy.com/deb/recipes/1999/w7-98.html -- (Debbie is Farmer Tom's CSA coordinator) and they were excellent -- they are much better in a soup than mere potatoes!

Angie's letter: hilarious.

"After effects" of Jerusalem artichokes? I'm worried.

Hope you retrieved your car and got some sunshine... the rain will be back soon!

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