Week 24 – Sunchokes

Here’s what’s fresh this week:
-Baby lettuce mix
-Baby romaine lettuce
-Red leaf lettuce
-French breakfast radishes
-Pink beauty radishes
-Pea Shoots
-Rainbow chard
-Dino kale
-Red thumb potatoes
-Delicata Squash
-Edible calendula flowers
-Cortland apples
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-City Grown pickled shishito peppers
Veggie of the Week: Sunchokes!
Sunchokes, aka Jerusalem artichokes, are a delicious tuber with a slightly nutty flavor. They can often be used in recipes the same way you would potatoes. You may want to try them cautiously at first as they can cause gas, but this can be mostly relieved by peeling them. Try them in this yummy recipe for Jerusalem Artichoke Soup:


2 medium onions, 1/2-inch dice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 1/2 pounds Jerusalem artichokes, peeled and quartered
4 cups chicken broth
Salt, pepper
10 to 12 blanched almonds
2 tablespoon water
Pinch saffron
1/2 lemon, juiced
2 tablespoons chopped fresh Italian parsley, with stems


Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add garlic and the artichokes, and increase heat. Continue to saute for a few more minutes. Add the chicken broth and salt and pepper, to taste. Bring to a boil and simmer, covered, for 30 minutes. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with with saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve.

See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

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