GARDNERVILLE, Nev.
We know it's springtime, but I think we've still got a little winter in us. I dug up ho-bunches of Jerusalem artichokes and also some old carrots at the beginning of March. I just wondered if they might have survived this cold winter, or was the ground too frozen for them to stay alive.
Lo and behold, the Jerusalem artichokes were still alive underground but the carrots didn't survive, as they were very, very limp. Too bad, as carrots are a staple in our household as they're delicious to eat, easy to grow and a rich source of vitamin A. They're long-keepers too.
One time, about 20 years ago, we dug a big hole in our backyard and put an old freezer in it. We drilled it full of air holes and put sand and straw inside for the carrots to lie on. This cool storage container preserved them well " until the day we discovered a family of skunks had claimed the freezer!
There was no such problem with the Jerusalem artichokes. Freezing doesn't injure the tubers, so you can safely leave them in the ground indefinitely. Leaving them in the ground is a practical storage method, as you can dig up just what you need throughout the year.
The Jerusalem artichoke is not from Jerusalem and it's not even an artichoke. It's actually a member of the sunflower family. The tubers look like knobby potatoes and have a sweet, nut-like flavor. One time I cooked some like mashed potatoes, but to us, they tasted too sweet to be a hot vegetable. So now we eat them raw, in salads or with a dip.
Jerusalem artichokes are easy to grow and have beautiful yellow flowers that follow the sun. I think we should have planted the tubers along the edge of the vegetable garden instead of in the middle of it. Now each time my husband rototills the garden he chops up more tubers, and the prolific plants multiply all over the place! Since they grow to about eight feet tall they may shade nearby small plants.
Jerusalem artichoke would be a great substitute for a potato for anyone who must restrict starch or caloric intake. It's a good source of potassium and thiamine, but is 100 percent starchless. I like it because it's one plant that comes up every year " no matter what we do to it. Thank goodness for that.
Linda Monohan may be reached at 782-5802.
