As regular readers will know, I love growing my own fruit and vegetables which obviously means that I eat them in season, when they are at their very best. Working out what is in season is easy when you grow your own, you just look in the garden. But it's not so clear cut when you go shopping is it? So, this year, at the start of each month, I'll be giving you a little reminder ...
Hardy brassicas and root vegetables are the mainstay of the winter kitchen and one of the more unusual of the root vegetable varieties are Jerusalem Artichokes. Despite their name, they are neither from Jerusalem nor related to globe or even Chinese artichokes. They actually belong to the sunflower family and originally grew wild along the eastern coast of North America. It was the American Indians who first found the delicious tubers and started cultivating them. Later, the Indians showed the Pilgrims, who had started settling in the area, how to grow the artichokes and they became one of their staple foods. In the early 1600s, a French explorer discovered the plants and thinking the tubers tasted like artichokes, took them back to France. The French were smitten and started cultivating their newly discovered delicacy which became a favourite of Parisian street vendors. From France, their popularity spread to other countries up until the 18th century when they were relegated to livestock fodder as potatoes took their place at the dinner table. However, as a source of cheap, plentiful and easy to grow carbohydrates, jerusalem artichokes have helped to boost food supplies during times of shortages, including during World War II. Nowadays though, they have reclaimed their status as a sought after delicacy. Why the tubers are called ‘Jerusalem’ artichokes is unclear. It may be a corruption of the Italian word for sunflower, Girasola, or it could be the anglicised version of Ter Neusen, a town in Holland where they were cultivated.
Cooking with Jerusalem Artichokes - the tubers have a sweet nutty flavour and a soft texture that combines beautifully with potatoes. Steam equal amounts of each for mash or slice and layer potatoes and artichokes in cream or vegetable stock based gratins. They also make a lovely creamy soup, either on their own or mixed with carrots or celeriac. Scrubbed or peeled artichokes roasted in olive oil become soft and slightly caramelised. Here's a recipe for Roast Artichokes served with Pancetta and Kale. Sliced, they make a delicious crunchy addition to stir fries. Try Silvana Rowe's (Purple Citrus & Sweet Perfume
Grow Your Own - jerusalem artichokes grow from tubers and are one of the easiest vegetables to grow. In early spring, plant the tubers 15cm (6”) deep leaving about 50cm (20”) between each one. Fuseau is one of the best varieties to grow as the tubers are smoother and therefore easier to peel. By mid summer, small bright yellow flowers will appear on the tall stems which, like sunflowers, can reach up to 3m high. Picking the flowers will encourage more energy to divert to the roots and consequently produce larger tubers. After the first frost, the foliage will die back and can be removed. Leave some of the stems showing to mark where the tubers are and then harvest as and when you need them. In very cold winters cover the bed with a layer of straw. If you leave a few tubers in the ground they will grow into new plants the following season.
