Some new things are happening around this Homestead provoking the garden dig activity. All roots/tubers, annual herbs,grape vines and Blueberry bushes are being put into pots and placed into a "cold bed" by the house front. It is too early to go in more depth but it looks to be another adventure coming this way.
I could not believe the amount of Jerusalem Artichokes we dug up from just 4 tubers planted last May.
I will pick out 10 small tubers for the next garden season, leaving us enough for winter enjoyment.
I found this interesting tidbit at "What I'm eating now" which is a great read for those who enjoy their potatoes:
"Starting in October through the early spring, they’re at their sweetest and peak Delicious.
When cooked (boiled or roasted or sauteed), they’ll resemble a slightly creamier cooked potato, but because of their unique carbohydrate profile (see below), they’re slightly lower in calories and have a much lower glycemic index. In other words, their impact on blood sugar is minimal compared to a similarly-sized portion of regular potatoes. This makes them a good potato-substitute for potato-loving people with diabetes or for anyone looking to help control their appetites by eating foods that don’t cause major spikes in their blood sugar levels.
A modest 1/2 cup serving contains about 14% of the daily value for iron, compared with approximately 4% in the same sized portion of baked potato. "
I happened upon the site while looking for more ways to utilize the harvest. This soup posted there looks to be the winner for tonight's meal:
You can make them into a creamy soup by sauteing 1 chopped onion in olive oil until soft and sweating. Add about 3 cups of sliced Jerusalem artichokes and 4 cups of broth (chicken or vegetable… whatever you prefer). Bring to a boil until the Jerusalem artichokes are nice and tender. Using an immersion blender (or transferring the mixture to a blender), puree the soup until smooth. Add 1/2 cup of fat free evaporated milk (it’s thick like cream) or low fat milk or rice milk (to keep it dairy-free) to the puree and add salt and pepper to taste.
If soup is not your style how about as chips! Imagine...Jerusalem Artichoke chips! Susan of the Well Seasoned cook was a guest blogger over here and shares a recipe for Sunchoke Chips.
I guess you can make "chips" out of pretty much anything you slice.
Here is the mini greenhouse/cold frame Frog and I built the other day. I have some Brussel sprouts to space in there. Seems they grew a bit close due to the small hands who helped plant seed.
If you have not already, be sure to enter our giveaway for the Tea cake Nordic Ware pan!