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Jerusalem artichoke
Descrição
HOW WE GROW IT
A hardy, knobbly tuber grown in composted soil with no synthetic inputs or sprays — one of the easiest and most generous crops on the farm. Also called sunchokes, they're the root of a sunflower relative, and we lift them fresh through the cold months, when the flavour is at its sweetest. Dug by hand close to delivery so they reach you firm and earthy.
THE PRODUCT
Nutty, sweet, and subtly earthy, with a crisp white flesh that turns silky and almost chestnut-like when cooked. Jerusalem artichokes are a winter treasure — far more interesting than an ordinary root, with a delicate flavour somewhere between an artichoke heart and a water chestnut. The knobbly skins are thin and edible, so there's very little work and very little waste.
ORDERING DETAILS
Unit: Sold by weight — 500g or 1kg
Harvest: Dug fresh close to delivery
Storage: Keep in the fridge and use within a week or two
A TIP FROM OUR KITCHEN
No need to peel — just scrub well. Roast whole or halved with olive oil until crisp outside and creamy within, the simplest and best way to enjoy them. They make an exceptionally silky soup blended with a little stock and cream. Sliced thin, they're lovely raw in a salad for crunch. Introduce them gradually — they're famously rich in inulin, which can be lively on the digestion.
A hardy, knobbly tuber grown in composted soil with no synthetic inputs or sprays — one of the easiest and most generous crops on the farm. Also called sunchokes, they're the root of a sunflower relative, and we lift them fresh through the cold months, when the flavour is at its sweetest. Dug by hand close to delivery so they reach you firm and earthy.
THE PRODUCT
Nutty, sweet, and subtly earthy, with a crisp white flesh that turns silky and almost chestnut-like when cooked. Jerusalem artichokes are a winter treasure — far more interesting than an ordinary root, with a delicate flavour somewhere between an artichoke heart and a water chestnut. The knobbly skins are thin and edible, so there's very little work and very little waste.
ORDERING DETAILS
Unit: Sold by weight — 500g or 1kg
Harvest: Dug fresh close to delivery
Storage: Keep in the fridge and use within a week or two
A TIP FROM OUR KITCHEN
No need to peel — just scrub well. Roast whole or halved with olive oil until crisp outside and creamy within, the simplest and best way to enjoy them. They make an exceptionally silky soup blended with a little stock and cream. Sliced thin, they're lovely raw in a salad for crunch. Introduce them gradually — they're famously rich in inulin, which can be lively on the digestion.
