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Jerusalem Artichokes not really my cup of tea
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judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Mon Jan 17, 11 10:23 am    Post subject: Reply with quote
    

joanne wrote:
I've got to admit I'm in the not really sure about them camp - I've got loads but I've just left them there which of course means I'll have hundreds of them this year so I really should try and dig some of the damm things up and use them

I'm just not sure about the flavour of them - It is a really weird taste


That's what I feel about them, which is why I am not too concerned about losing mine.
I like to eat them about once each year - early in the season when they are not too potent. But the older ones have such a bad - and painful - effect on me that I have come to associate the flavour with the pain, and so tend to just give them away rather than eating them myself.

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Mon Jan 17, 11 10:25 am    Post subject: Reply with quote
    

judith wrote:

Bog-standard Fuseau, IIRC. It is 7 years since I planted them. Now nothing. I can only assume it was the snow wot done for them.


Fuseau isn't quite as tough as some of the old nobbly varieties, which is why its one of my favourites. I follow it with spuds in my rotation, seems to do for it most years (and the few puny stragglers the year after aren't a problem). Gerard is another good 'un for job rotation.

Hots



Joined: 23 Sep 2010
Posts: 397
Location: Suffolk
PostPosted: Mon Jan 17, 11 2:13 pm    Post subject: Reply with quote
    

Jamanda wrote:
Hots wrote:
Food of the gods.

Soften onions and celery in butter, add peeled Jerusalems, simmer gently for half an hour or so in vegetable stock and milk, blitz with a stick blender, season, enjoy with fresh bread slathered in butter.

Added bonus of an evening of entertainment as well!
Parp.


Sounds very good. I'll pop that in the database. Does it have another name than Food of the gods?

Sean made some very nice gratinated ones tonight with lots of cream.



Jerusalem Artichoke soup?

'Tis only my opinion that it is the food of the Gods.

gardening-girl



Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.
PostPosted: Mon Jan 17, 11 2:19 pm    Post subject: Reply with quote
    

Mine too!
Make with chicken stock,a slosh of white wine,and,if you wnta little cream.Yum.

dpack



Joined: 02 Jul 2005
Posts: 38854
Location: yes
PostPosted: Mon Jan 17, 11 8:26 pm    Post subject: Reply with quote
    

fine if one gets plenty of outdoor time

soup is good

wildfoodie



Joined: 05 Apr 2005
Posts: 2169

PostPosted: Fri Jan 21, 11 12:09 pm    Post subject: Reply with quote
    

I'm told that chooks love JAs boiled up as a mash. not sure if you get exploding eggs after.
also check out this fabulous soup recipe
https://www.britishlarder.co.uk/jerusalem-artichoke-and-roasted-garlic-soup/#axzz1BfdpbYuw
gorgeous. more farty the day after making ut not too bad when eaten straight away.
anti wind tip:
a pinch of asafoetida is supposed to neutralise the wind effect, allegedly caused by the polysaccharide inulin which is also found in dandelion and burdock roots.
I alays forget to try this and as asafoetida stinks so much I'm more inclined personally to put up with the wind.... makes for a jovial atmoshphere in the house!

dpack



Joined: 02 Jul 2005
Posts: 38854
Location: yes
PostPosted: Fri Jan 21, 11 6:26 pm    Post subject: Reply with quote
    

baked in the skin and buttered is nice

Mazzie



Joined: 11 Jun 2010
Posts: 17

PostPosted: Sun Jan 23, 11 5:48 pm    Post subject: Reply with quote
    

Cut thinly and fried, i find them much sweeter and quicker to cook than spuds if im feeling lazy. Served up with salt, pepper and ketchup.

Plus i discovered last week that my dogs love them raw, and only one of them suffered with wind afterwards although it was very deadly

Hots



Joined: 23 Sep 2010
Posts: 397
Location: Suffolk
PostPosted: Sun Jan 23, 11 6:24 pm    Post subject: Reply with quote
    

Mazzie wrote:
and ketchup.


Heathen!!

jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35049
Location: Devon
PostPosted: Mon Dec 30, 13 11:35 pm    Post subject: Re: Jerusalem artichoke pie Reply with quote
    

Jamanda wrote:
Short crust pastry
1lb potatoes, peeled and sliced thinly
1lb Jerusalem artichokes, peeled and sliced thinly
1/4 lb Cheddar cheese, grated
chopped herbs - whatever's growing - thyme/rosemary etc
salt and pepper
splash of milk

Line a greased pie dish with pastry
Add the spuds, artichokes, cheese and herbs in two layers of each, seasoning as you go.
Add a splash of milk
Put a pastry lid on
Bake at 180 degs c for an hour or so.


This one! Dinner for a night when BW isn't home (he hates JAs) and any socialising will be loud raucous and with the excuse to go outside.

Andrea



Joined: 02 May 2005
Posts: 2260
Location: Portugal
PostPosted: Thu Jan 02, 14 2:09 pm    Post subject: Reply with quote
    

A timely resurrection of the thread. Mine were all 'harvested' by flood water and I've just been collecting them out of the debris.

Went



Joined: 19 Mar 2006
Posts: 6968

PostPosted: Thu Jan 02, 14 2:17 pm    Post subject: Reply with quote
    

Crikey - I hope you haven't had much damage Andrea.

Andrea



Joined: 02 May 2005
Posts: 2260
Location: Portugal
PostPosted: Thu Jan 02, 14 2:20 pm    Post subject: Reply with quote
    

I'm most upset about my comfrey, which has disappeared without trace

Went



Joined: 19 Mar 2006
Posts: 6968

PostPosted: Thu Jan 02, 14 2:35 pm    Post subject: Reply with quote
    

Andrea wrote:
I'm most upset about my comfrey, which has disappeared without trace


I'll see if we have a bit to pop in with the gooseberry - soon.

Andrea



Joined: 02 May 2005
Posts: 2260
Location: Portugal
PostPosted: Thu Jan 02, 14 2:39 pm    Post subject: Reply with quote
    

Thankyou That's quite brightened my day.

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