![]() WHAT DOES IT TASTE LIKE? The creamy white flesh of the small to large irregular shaped Sunflower Choke is sweet, nutty, crunchy and juicy much like a waterchestnut or jicama. The common Jerusalem Artichoke variety is knobbly and irregular in shape with pale purply-brown skin. Scrub and boil or steam until tender, then peel.
WHAT DO I DO WITH IT? Select Sunflower chokes that are firm and fresh looking. Avoid any that are soft or wrinkled. Store in a cool, dry place for up to 5 days. For use, Sunflower chokes may be peeled or simply washed and cooked in their thin skins. Try roasted with pork or as a soup. HOW DO TI GROW IT? Plant smaller Sunchoke tubers 4 inches deep and 12 inches apart. The larger Jersulem Arthicoke-"Feseau" should be planted six inches deep, 2 feet apart and leave 3 feet between the rows. This is very easy to grow but does especially well in light soil in a sunny position. Dig the patch as early as possible before planting the tubers in February or March. Weed during the summer. Dig the crop in November or leave the tubers in the ground and use as required. NUTRITION FACTS Serving Size 1/2 cup slices (75g). Per Serving - Calories 60; Total Fat 0 g; Cholesterol 0 mg; Sodium (Not Available) Total Carbohydrate 13 g; Fiber Less than 1 g; Protein1g WHERE CAN I GET IT IF MY GROCER DOESN'T HAVE IT? Some major web sites are: - Buy Fresh Sunchokes at Melissa's Farms - Buy Jerusalem Artichoke Tubers at The Green Chronicle - Jerusalem Artichocke Growing Information at Holma35 Click here...RECIPES, HISTORY & INFORMATION ABOUT SUNCHOKES & JERUSALEM ARTICHOKES
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