One vegetable that I love to eat, but find almost impossible to buy in the shops here is the Jerusalem Artichoke, or fartichokes as my children call them before dissolving into hysterics (they do given you a windy tummy)! For the last two years I’ve grown these at the back of my raised bed and I have a good harvest during the Winter months, when there isn’t much else growing.
I’m a keen gardener with a new found love of growing vegetables. I’m not an experienced vegetable grower but what I lack in experience I make up for with enthusiasm and over the last two years I’ve grown a surprising amount in my small 1mx4m raised bed and the various pots that surround it.
Now these gnarly little tubers are not going to win any beauty pageant, but boy do they taste good, somewhere between an artichoke and a really good potato. I’ve roasted these tubers along with other root vegetables, and they make a really mean gratin. However today I’ve decided to use up the last of this years crop making one of my favourite soups, simply done, but a bowl of comfort that I’ve enjoyed for years.
If you decide to grow your own, be warned, they are invasive! I clear the bed thoroughly every spring and throw back in a few tubers for next year’s crop. This year I’ve passed on some to Michelle so she can grow them too.
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