Posted by: hearttohearthcookery | June 19, 2022

The Spring Sunchoke-A Taste of Hearth Cooking

Sunchokes (often referred to as Jerusalem artichoke) are a knobby, tubular root that are ready for harvesting from late fall through early spring.  I harvested my sunchokes to make early spring sunchoke bread before there was any plant growth as seen pictured above when the tuber contains the plant's stored energy.

Sunchokes (often referred to as Jerusalem artichoke) are a knobby, tubular root that are ready for harvesting from late fall through early spring.  I harvested my sunchokes to make early spring sunchoke bread before there was any plant growth as seen pictured above when the tuber contains the plant’s stored energy.

Visit my website at:   www.hearttohearthcookery.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Categories

%d bloggers like this: