The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Vidalia onion was first cultivated during the Great Depression in 1931 by Moses Coleman in Toombs County Georgia.
Inventory, 20 lbs : 0.48
This item was last sold on : 05/28/15
Sunchokes can be available year-round, but may be in short supply during summer. Sunchokes offer a sweeter flavor in fall and winter.
Once strictly a specialty food, this vegetable is now becoming more widely available in markets everywhere.
Actually a tuber, the sunchoke looks like a small, bumpy potato or ginger root. The knobby, thin-skinned exterior is usually tannish-gold to cream colored but some varieties are reddish or purplish. Sweet and quite delicate, the crisp, white flesh has almost a sweetly fresh nutty taste with subtle hints of artichoke heart and salsify. Ivory and crunchy, the chewy texture is quite similar to jicama or a water chestnut.
Containing more than three times the iron as an equal serving of broccoli, sunchokes offer a generous amount of the carbohydrate inulin, plus vitamin B and vitamin C. Because of their generous amount of inulin, this vegetable is tolerated well by diabetics. Four ounces contains about 60 calories.
Sunchokes are often cooked in combination with other root vegetables. Diced sunchokes and add to diced potatoes and onions, cook in broth and puree into soup. Sliced thinly and sautee with onions and garlic until browned. Cover sliced sunchokes with vinegar, salt and mustard seeds, then let sit up to a week to pickle. Saute diced sunchokes in butter until brown, add cream, then puree and toss with cooked spinach for "creamed spinach". Depending on freshness when purchased, raw sunchokes can be stored one to three weeks. Refrigerate cooked sunchokes; use within two days.
An overnight success, sunchokes became part of the French larder at the beginning of the seventeenth century. The sunchoke is a main ingredient in Algerian recipes for couscous.
Known as the Jerusalem artichoke since the seventeenth century, fairly recently it has finally been more appropriately referred to as the "sunchoke". A member of the sunflower genus, Helianthus tuberosus, the original Native American name of "sun root" is said to be the most appropriate.
Restaurants currently purchasing this product as an ingredient for their menu.
|Kettner Exchange||San Diego CA||312-415-5455|
|Solare Ristorante Lounge||San Diego CA||619-270-9670|
|Turquoise Coffee||San Diego CA||858-412-5377|
|Cal A Vie||Vista CA||760-945-2055|
|Searsucker Downtown||San Diego CA||619-233-7327|
|Solterra Winery +Kitchen||Encinitas CA||760-230-2970|
|Prepkitchen Little Italy||San Diego CA||619-247-0394|
|Catania La Jolla||La Jolla CA||619-295-3173|
|Tdub||La Jolla CA||858-551-4414|
|Ritual Tavern||San Diego CA||619-283-1618|
|ARHE Cuisine Corporation||San Diego CA||619-564-8970|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Georges at the Cove||San Diego CA||858-454-4244|
|Prepkitchen Del Mar||Del Mar CA||858-792-7737|
|Brooklyn Girl||San Diego CA||619-296-4600|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Table 926||San Diego CA||858-539-0926|
|The Crossings||Carlsbad CA||760-444-1800|
|Great Maple||San Diego CA||619-255-2282|
|Bertrand at Mr A's||San Diego CA||619-239-1377|
|The Cork and Craft||San Diego CA||858-618-2463|
|Golden Door||San Marcos CA||760-761-4142|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|The Shores||La Jolla CA||858-459-8271|
|The Bellows||San Marcos CA||619-395-6325|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Mesa College||San Diego CA||619-388-2240|
|Searsucker Del Mar||San Diego CA||858-369-5700|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
Recipes that include Sunchokes. One is easiest, three is harder.
|Anne's Food||Sunchoke Soup with Balsamico Braised Pork|
People have spotted Sunchokes using the Specialty Produce app for iPhone and Android.
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