Sunchoke (Jersualem artichoke) look a bit like a knobbly pink-skinned ginger root and have a sweet, nutty flavor, reminiscent of water chestnuts. Although not widely used (perhaps because of its awkward appearance or anti-social effects – see NUTRITION), they are an inexpensive and versatile food that can be used both raw and cooked and make a delicious soup.
History
The sunchoke is native to North America. The French explorer Samuel de Champlain introduced them to Europe after coming across them at Cape Cod in 1605.
Biology
The sunchoke plant (Helianthus tuberosus) is related to the sunflower and produces edible tubers. It is hardy and grows readily in cold climates.
NUTRITION
Sunchokes are very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties.
Note: We do our best to ship quality produce to Alaska and Hawaii, but due to unknown conditions at the barge lines, we cannot guarantee the quality on arrival.
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