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 -  Sunday, October 12, 2008
boy howdy
Reviewed By: Grace N (Prescott, Iowa)
Have not dug any as of yet but could not believe how tall they got. I also have sun flowers that volenteer in my lawn and the JA's got taller than they did. Now that I have some info on how to cook them, I will be digging. May try the pickling idea.

 -  Wednesday, September 24, 2008
Wonderful potato substitute
Reviewed By: Joanna (Pittsburgh, PA)
What a wonderful plant! Due to IBS, I have not been able to eat any potatoes, so I went looking for an alternative. I am harvesting my firsts from an order I put in from Gurney's in the early spring and I couldn't be happier! They arrived in top condition, and enough of them for me and two other friends to each have a small plot growing. They get a slow start, and sulk if watered too much. By September they are about 7 feet tall, and most of them did fine even with the seasonal 60mph wind sheers typical to my area. In the shade they are more prone to breaking or falling over. The flowers look just like the maximilian sunflower, and they open up in early to mid September. It's almost October and they show no sign of stopping their bloom. I've had so many GREAT DINNERS from this plant already! They are crisp and not starchy, and they taste a bit like a water chestnut. It's an amazingly rich flavor, very filling, and can be boiled, grilled, baked or eaten raw. I really like making hash browns with them. They are considered an excellent source of iron and potassium by the USDA, and good source of various other nutrients. Additionally, the sugars convert as inulin, giving them a relatively low glycemic index. The plant is quite spreading, especially in sunny spots. It looks like it will be a very good idea to dig it up and replant each year. I highly recommend this plant, if you have the space.

 -  Friday, November 02, 2007
Pickled Jerusalem Artichoke
Reviewed By: Opal Brown (Columbia, SC)
My family and relatives have eaten pickled Jerusalem artichokes all our lives. They are wonderful as a side with winter vegatables-collards, cabbage, turnips, rutabagas, etc. They are also great as an appetizer. Thoroughly clean (but do not peel) and pack in jars (may need to cut large pieces into bite-size sections)and fill with a vinegar, water, sugar mixture. add hot peppers to give some heat if desired. Process in canning bath. Enjoy.


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