Harvesting Event 2014 included several tastings. Liz Steig roasted her chokes to perfection. They were golden and sweet. Each choke had been cut to a similar size for even roasting. Not too mushy, not too crunchy or earthy. She roasted in Olive Oil with salt in a hot oven, I'm guessing it was about 425 degrees for 30 minutes or more. Pictured below is Liz, helping Isobel to pull sunchokes from the root mass of the harvested Jerusalem Artichoke plant.
We also served sunchoke and white bean dip, fermented sunchoke pickles, among the tastes. Bradner gardens in the background. Isobel's fence art. See earlier postings for recipes.
After harvesting, time to take a bountiful supply to Rainier Valley Food Bank.
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