Firm and heavy for its size, turban squash is a striking bright orange, trimmed in a dark ivy green color. Bake, roast, steam, sautee, or puree this squash.
Resembling a Chinese lantern, the gooseberry is wrapped in a thin, papery, inflated skin. These very tart, piquant fruits turn from a pale green to an amber or gold color as they ripen and offer a flavor similar to a gooseberry or a tart green grape.
Inventory, 20 lbs : 3.40
This item was last sold on : 10/23/14
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.
|The Curious Fork||Solana Beach CA||650-468-6195|
|Table No. 10||San Diego CA||619-550-1262|
|Cal A Vie||Vista CA||760-945-2055|
|Fish Public||San Diego CA||619-281-4014|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Indulchi||Chula Vista CA||919-235-1697|
|Kettner Exchange||San Diego CA||312-415-5455|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Georges at the Cove||San Diego CA||858-454-4244|
|Waypoint Public||San Diego CA||619-255-8778|
|The Pearl Hotel||San Diego CA||877-732-7573|
|The Bellows||San Marcos CA||619-395-6325|
|Tapenade||San Diego CA||858-551-7500|
|La Costa Diversions and Edge Pool||Carlsbad CA||760-930-7063|
|Baci||San Diego CA||619-275-2094|
|Brooklyn Girl||San Diego CA||619-296-4600|
|ARHE Cuisine Corporation||San Diego CA||619-564-8970|
Recipes that include Sunchokes. One is easiest, three is harder.
|Anne's Food||Sunchoke Soup with Balsamico Braised Pork|
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