Go Harvest Go!

This week’s gorgeous bounty!

harvest

… What to make, what to make…?

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Jerusalem Artichoke: Beacon of Hope

Maggie and a J. Artichoke

Last fall when root vegetables were a-boomin’ I stumbled across a Jerusalem artichoke at the farmers’ market. It’s a charming little veg with a winning spunk that looks a bit like ginger root. I’d eaten Jerusalem artichokes in its cooked form, but never seen it in its raw and was delighted to get to take one home and experiment. IMG_7549As with my purple kohlrabi incident, I knew I wanted to try and cook with my newfound artichoke, but hadn’t any idea what. So after a comedy of errors in the peeling department, Ev and I simply sautéed it in a pan until it was soft.

IMG_7556We added a purple (!) pepper that we’d also found at the market with this stunning lime green interior. It was slightly more bitter than your average pepper, but beautiful and tasty nonetheless.

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Then we plopped our artichoke and pepper on a soft taco with greens. Probably not how nature intended, but a divine little treat nonetheless. The Jerusalem artichokes were heavenly and sweet. I might not be looking forward to root season returning, but I’ll keep this little reminder in my back pocket as a beacon of hope.IMG_7573 IMG_7575