Featured Recipes and Tips
 
Ideas for Sunchokes
The simplest way to prepare is to scrub (not peel), slice in 1/8"
slices and blanch in boiling salted water until tender, about 3 minutes or so, and then drain and dry.  Then you can do all kinds of things such as: saute to reheat, assemble a gratin with potatoes or by themselves, You can puree with potatoes or by themselves adding a little liquid like milk or cream, or coat them in oil and salt and roast the slices--they turn into little crisps.
-Another simple way to prepare is to scrub and dice 1/4-1/2" and saute (adding a little salt at the beginning) without blanching until there's a little color and then add liquid, either chicken stock or water, and simmer a little longer.   Then you've got a really flavorful liquid with pieces of sunchoke and you could call it soup like that, or puree it and add half and half for a really rich soup (of course seasoning to taste).
-Raw, they're a lot like jicama, super crunchy, but much sweeter.  A great salad is them scrubbed, diced, and mixed with diced avocado, red onion and lemon or lime juice and zest and salt.  Variations on this would be to add cilantro, maybe chili, maybe crab meat.
- Straight from the farmer himself!
 
 
Cauliflower, Carrots And Cream Recipe
 
Ingredients:
  1. •1 cauliflower, washed, cut in medium sized pieces
  2. •6 carrots, peeled, sliced
  3. •3 cups water
  4. •1 1/2 cups cream, boiled
  5. •seasonings to taste
 
Directions:
Put in a sauce pan the water, seasonings, carrots and cauliflower. Cover. Let cook for about 20 minutes. While carrots and cauliflower are cooking, boil the cream. Drain off excess water from the cauliflower and carrots. Add the cream. Let cook for about 5 minutes. Then serve.
 
 
 
Barley, Shitake, & Spinach Pilaf
 
Ingredients:
 
  1. •1 C. pearled barley                      
  2. •1/8 tsp. cayenne pepper
  3. •3 C. water or vegetable stock        
  4. •2 tsp. Asian sesame oil
  5. •1 Tbsn. canola oil                          
  6. •2 Tbsn. tamari
  7. •1 C. diced onion                          
  8. •4 C. loosely packed fresh spinach
  9. •4 oz. shiitake mushrooms -- sliced
  10. •2 cloves garlic, minced
  11. •8 ounces white button mushrooms -- sliced
 
 
Directions:
 
In this substantial dish, other mushroom varieties (such as cremini and portobello) can be used instead of the shiitakes if you wish. Add barley and water to medium saucepan. Cover and simmer over medium-low heat until tender, about 1 hour. In large nonstick saucepan, heat oil over medium heat. Add onion and cook, stirring occasionally, until browned, 7 minutes. (Add sprinkling of water to prevent sticking if necessary.) Add garlic, shiitake and white mushrooms and cook, stirring often, 3 minutes. Add spinach and barley and cook, stirring often, until barley is heated through and spinach is wilted, 3 to 5 minutes. Season with tamari, sesame oil and cayenne pepper.