One of my two yakon plants is still flowering and looking reasonably healthy, so I’ve left it. But I’ve brought in the crown of the second one to hibernate away from the full rigour of an English winter.
All the Jerusalem Artichoke foliage had gone brown, so I’ve composted the foliage and harvested the tubers. There’s a pot of Jerusalem Artichoke soup on the stove:
1 chopped onion
800ml vegetable stock
tablespoon olive oil
Peel & thinly slice the artichokes. Fry the chopped onion in the olive oil. Add the artichoke and stock, simmer for 20 minutes, then blitz with a hand blender.
Not the prettiest of soups, but a tasty one! This is my first time of making it and it’s way nicer than you’d think, creamy, nutty, lovely! It needs a bit of black pepper and then it’ll be perfect.
I’m never going to feed myself all year round from this garden, but it’s nice to occasionally get a free soup.
@galadhir do you like the Jerusalem Artichokes? I've been curious to try them, but don't wanna go whole hog into growing them until then.
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