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Also known as Jerusalem artichokes, sunchokes are not related to the city or artichokes. These tuberous roots look like ginger but are from a sunflower species. Their crunchy texture is similar to water chestnuts and their earthy character is a cross between a potato and an artichoke--a little sweet, a little tart, and very filling. Decide for yourself by eating them raw or roasted, with or without the skin. Try them puréed as soup, chopped up in a quiche, or pickled for a long lasting snack.
Established in 2010, this family owned and operated farm grows certified organic vegetables and herbs grown in their rich black upstate NY dirt. They believe in local produce for local people, which ensures not only the health of their veggies since they are not traveling over huge distances degrading their quality, but also the health of those receiving the veggies. Local gut biomes flourish with local micronutirents from the surrounding soil, making your whole body run more efficiently. Taste the difference of local.
Refrigerate in a breathable bag for up to 2-3 weeks; or keep on counter for up to a week. Like apples, use lemon juice to counter oxidation when sunchokes are exposed to air.