This winter, I've finally signed up for a CSA, or community supported agriculture from Greensgrow Farm in Kensington. Yes, there's a farm in Kensington. It's not all bad there.
It may not sound like it makes much sense to sign up for a CSA in the dead of winter, given that I live in the Northeast and local picks in the cold of winter mean lots of roots and cabbage. But I did it. It's been great so far. This week, I got a bunch of Jerusalem artichokes, or sunchokes in the share.
Sunchokes are related to the sunflower but taste like artichokes. They look like ginger, which confuses people. I handed my boyfriend a piece of ginger and a sunchoke and he couldn't tell which was which. Apparently, they can do a number on people's tummies since they contain inulin. The inulin is part of the reason why they aren't too popular.
But they really should be. Because, as I said, they taste like artichokes, but don't require all the prep of artichokes. They're little tubers, so you can just chop them up and do what you want with them. I didn't even bother to peel them.
I went the soup direction with my batch of sunchokes. If you don't know what to do with it, make soup, I guess. I could have roasted them, but given that it's winter, I have a feeling I will be sick of roasted veggies soon enough.
The soup was mad easy, as soup really should be. You throw stuff in a pot and heat and that's it. I based my soup off of this recipe from the Guardian. I say based because it's in British and metric and I didn't have the wherewithal to convert things. So I just threw stuff in. I think I used one leek, half a pound of sunchokes, and two potatoes. I didn't feel like cutting an onion, so I left that out. Since I didn't have cheddar, chestnuts or parsley, I didn't make the pesto either. My batch of soup made enough to feed me dinner last night and lunch today. All told, good times.