I've got to admit I'm in the not really sure about them camp - I've got loads but I've just left them there which of course means I'll have hundreds of them this year so I really should try and dig some of the damm things up and use them
I'm just not sure about the flavour of them - It is a really weird taste
That's what I feel about them, which is why I am not too concerned about losing mine.
I like to eat them about once each year - early in the season when they are not too potent. But the older ones have such a bad - and painful - effect on me that I have come to associate the flavour with the pain, and so tend to just give them away rather than eating them myself.
Bog-standard Fuseau, IIRC. It is 7 years since I planted them. Now nothing. I can only assume it was the snow wot done for them.
Fuseau isn't quite as tough as some of the old nobbly varieties, which is why its one of my favourites. I follow it with spuds in my rotation, seems to do for it most years (and the few puny stragglers the year after aren't a problem). Gerard is another good 'un for job rotation.
Soften onions and celery in butter, add peeled Jerusalems, simmer gently for half an hour or so in vegetable stock and milk, blitz with a stick blender, season, enjoy with fresh bread slathered in butter.
Added bonus of an evening of entertainment as well!
Parp.
Sounds very good. I'll pop that in the database. Does it have another name than Food of the gods?
Sean made some very nice gratinated ones tonight with lots of cream.
Jerusalem Artichoke soup?
'Tis only my opinion that it is the food of the Gods.
gardening-girl
Joined: 25 Feb 2009 Posts: 6024 Location: Somerset.
Posted: Mon Jan 17, 11 2:19 pm Post subject:
Mine too!
Make with chicken stock,a slosh of white wine,and,if you wnta little cream.Yum.
I'm told that chooks love JAs boiled up as a mash. not sure if you get exploding eggs after.
also check out this fabulous soup recipe
https://www.britishlarder.co.uk/jerusalem-artichoke-and-roasted-garlic-soup/#axzz1BfdpbYuw
gorgeous. more farty the day after making ut not too bad when eaten straight away.
anti wind tip:
a pinch of asafoetida is supposed to neutralise the wind effect, allegedly caused by the polysaccharide inulin which is also found in dandelion and burdock roots.
I alays forget to try this and as asafoetida stinks so much I'm more inclined personally to put up with the wind.... makes for a jovial atmoshphere in the house!
Short crust pastry
1lb potatoes, peeled and sliced thinly
1lb Jerusalem artichokes, peeled and sliced thinly
1/4 lb Cheddar cheese, grated
chopped herbs - whatever's growing - thyme/rosemary etc
salt and pepper
splash of milk
Line a greased pie dish with pastry
Add the spuds, artichokes, cheese and herbs in two layers of each, seasoning as you go.
Add a splash of milk
Put a pastry lid on
Bake at 180 degs c for an hour or so.
This one! Dinner for a night when BW isn't home (he hates JAs) and any socialising will be loud raucous and with the excuse to go outside.
Andrea
Joined: 02 May 2005 Posts: 2260 Location: Portugal
Posted: Thu Jan 02, 14 2:09 pm Post subject:
A timely resurrection of the thread. Mine were all 'harvested' by flood water and I've just been collecting them out of the debris.