We did move the harvest to February 2016 instead of fall 2015, but that doesn't mean that I haven't had a chance to test taste some of this years crop,. In Early October I dug up a few small ones (they are still growing) and they roasted up beautifully. I added them to the roasting pan with a supreme organic
chicken from August Farms delivered along with produce from my CSA, Helsing Farms.
chicken from August Farms delivered along with produce from my CSA, Helsing Farms.
Roasting with chicken
A simple roast chicken, rubbed in salt the night before, stuffed with meyers lemons, garlic, onions, fresh picked thyme sprigs, roasted at 450 for 30 minutes, then reduced to 375 for 50 minutes or until skin is crisp and chicken cooked through. Fabulously simple and delicious.
Last year's roasted chicken with sunchokes was an organic chicken from the farmer's market rubbed under the skin with saffron butter and and lemon slices.
Both recipes had scrubbed sunchokes and fingerling potatoes added to the roasting pan for the last hour. Soft in the center and crispy delicious around the edges.
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