Today we finally harvested our Jerusalem Artichoke Crop what an exciting day for us but me in particular I have always wanted to taste these and try them and the Jerusalem Artichoke is another way we can be self-sufficient. Now apparently many people plant these in the Spring, cut them back in the fall, and harvest them in the late fall or early winter but remember where we live it is mild quite a bit of the year and we wanted to be sure these artichokes got some very cold weather before we harvested. Well I have to tell all of you we were in for an incredible surprise we only planted 3 or 4 bulbs in this particular bucket and look at all of the Jerusalem Artichokes we got!
First of all I had already ordered these last year and was excited when I stumbled across The Edible Garden’s post on these wonderful edibles and had to laugh because apparently in England they are affectionately called “Fartichokes”. See clip below from “The Edible Garden” it’s quite enjoyable!
I have to tell you I have never had Jerusalem Artichokes and tonight we ate them and they were absolutely amazing they tasted kind of like a white potato but with a little more sweetness and crunch. I made them using Jamie Oliver’s recipe right here….apparently from what I have found on the internet the English know a lot about Jerusalem Artichokes or they just come up on the searches I have done 😉 This recipe was absolutely delicious I was not disappointed if anything I expected less than what I got which was “I am so making this again!” But I have to tell you peeling them is such a pain you can basically think of it as very similar to ginger…..it’s just a lovely, knotty, golden, pain…but so worth it!
Did you know that the Native Americans actually planted these along the trails they traveled always having a ready source of available healthy food. They are 100% edible although I peeled mine for our meal tonight so their need not be any waste. Also they are loaded with iron and potassium and when harvested and eaten fresh they contain inulin which is great for diabetics and you don’t have to consider them a carbohydrate but once they have been in storage you need to count them like a potato. They store in the refrigerator for up to one month so we have lots of good eats ahead! I only needed to peel and slice four for dinner!
Jerusalem Artichokes are a great prep food because you plant them and basically forget them and just make sure you harvest annually for best results. The critical issue is getting your soil right…they love sand and can withstand some drought but if it gets too cold you need to mulch them more heavily.
Now it’s time for The Ole’ Saturday Homesteading Trading Post No. 14….What have you been up to on your homestead? Are you prepping your garden for the future? We are planting more Jerusalem Artichokes and potatoes really trying to plant foods that will sustain us in the next year as food prices climb and fuel prices rise. Have you gone off grid as my friend Rose Petal at Live Ready Now does you may want to check her site out as she always has lots of compelling blog posts that just keep me coming back for more! Every week I am going to start sharing different stories that link up so that we all can connect with other like-minded homesteading bloggers isn’t that what this is all about? So link up share what’s going on at your spread here I can’t wait to see what you are up to!
Link up for the Ole’ Saturday Homesteading Trading Post Ed. No. 14 here:
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Today my husband are on our local gardening tour it is sure to be a fun-filled day connecting with gardeners I for one cannot wait! Also thanks so much to all my new blog followers on Facebook, Pinterest, Twitter, and Email! You all encourage me and inspire me to continue to share our journey! Have a lovely Saturday folks!
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