Friday, the Agricultural Science class harvested Jerusalem artichokes…40 pounds of them! We can’t wait to try them for lunch this week. When eaten raw, they are kind of like a mild ginger or carrot. I bet they would be good on a salad. They can also be roasted, mashed, or sauteed.

Update: Roasted sunchokes had a mixed review. Some students liked them, some did not. They have been described as: tasking like potatoes; having the consistency of potatoes, but if the skin was like that of a pumpkin; tasking like baked pumpkin seeds; tasking like a mild garlic; the more well-cooked ones were mushy but the less-cooked ones were crunchy; when raw, they are kind of like radishes. Hooray for trying new foods!

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