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This tuber resembles a small potato or possibly a ginger root. Its knobby, thin-skinned exterior is usually tannish-gold to cream colored, though some varieties are reddish or purplish. Sweet and quite delicate, its extremely crisp white flesh has a fresh, nutty taste with subtle hints of an artichoke heart and salsify. The chewy texture is quite similar to jicama or a water chestnut. Red sunchokes are sweeter than gold sunchokes due to the presence of a red pigment.
Sunchokes can be available year-round but my be in short supply during summer. Sunchokes offer a sweeter flavor in fall and winter.
At one time, sunchokes were strictly a specialty food. This vegetable is now becoming more widely available in markets everywhere.
Sunchokes became part of the French larder at the beginning of the seventeenth century and were reportedly an overnight success. The sunchoke is a main ingredient in Algerian recipes for couscous.
Locally grown at Weiser Farms in California and specializing in root vegetables, Weiser Farms has been growing premium vegetables since 1977. Ideal sandy soil for producing superior products, Weiser Farms' one hundred-twenty acres allow vital crop rotation resulting in top quality produce. Specialty Produce strongly supports and endorses our local growers, farmers, ranchers and the California farming industry.
Recipes that include Sunchokes. One is easiest, three is harder.