Wednesday, November 12, 2014

#14 Stir-fry with spices and greens


Sunchoke Curry Stir-Fry

This stir-fry was very flavorful.  I added raw peeled sunchokes to a skillet with oil and onions, little tomatoes and spices and cooked for several minutes, then added chopped chard, water and cooked until everything was tender.



You could concoct any flavor direction with a base recipe for stir-fry using sunchokes, southwest or Asian or Indian.  For curry, one could use a store bought curry powder, but I used a pinch of tumeric, toasted fresh curry leaves, toasted channa dahl (a dried legume soaked and boiled before toasting), mustard seed toasted until popped, chopped ginger, cumin and coriander seed (toasted and ground), cayenne pepper, lemon, salt and pepper.  I served this with a Raita or yogurt sauce made with Indian spices and lime juice.

Harvesting Sunchokes 2014

Harvesting Sunchokes 


The Bradner Garden event went well Last Saturday. Jerusalem artichokes washed clean, weighed in, distributed. 50# to Rainier Valley Food Bank. The Rainier Valley Food Bank is seeing increasing numbers of people. They expect all chokes to be distributed today. One year to grow, one day to distribute. They are so easy to grow, many more could be produced. We Distributed another 30-40# at the event.  








Monday, November 3, 2014

#13 Sunchoke and Spinach Greens in Broth


Simple flavorful soup.

Chicken or vegetable broth
Jerusalem artichokes, peeled and chopped, cooked in the broth
Baby spinach wilted in the broth
Salt and Pepper
Emmer,  or other whole grain, cooked ahead

Saturday, November 1, 2014

#12 Root Vegetable Soup with Ginger and Garlic

"One way I like to have them is with other root vegetables in a broth based soup. Combined with sweet potatoes, winter squash, parsnips, carrots, garlic and a bit of ginger, they make a tasty soup.  Cut veggies into cubes, brown for a few minutes in oil with garlic in a big heavy pot, then add broth and cover. Simmer 20 minutes until all are tender, then puree once it is cooled a bit.  I use a hand held blender like a wand that you can put right in the pot of veggies."

Shared by Christopher, a Bradner Gardener who grows them in his plot.


#11 Roasted Sunchokes with Lemon



Sweet and rustic this caramelized lemony roasted dish of sunchoke goodness goes down like candy. Using pieces of Meyer lemon adds a bright sweet & tart flavor, less sour than the typical lemon.

     2# of sunchokes scrubbed clean, sliced into 1/2 inch pieces
     1 onion sliced in wedges
     Sea salt and fresh ground pepper
     Olive oil (I used part ghee and part olive oil - use what you have on hand)
     1 Tablespoon lemon juice to mix in
      Meyers lemon, sliced (or 1/2 sliced regular lemon)

Toss all ingredients together to coat

Oven roast at 425 for 30 minutes or until desired tenderness and color