On Sunday early evening, after a weekend of work and social events, the kids and I were tired, ratty and needed a break. We wandered down to the garden and began to do some veggie picking, flower collecting and light weeding.
There have been these odd plants growing in the corner of my veggie patch all season and they very much, to what I believed, looked like some rogue sunflowers. So Eli and I got our spades and begun digging them up.
Some little bulbs came up with the stalks, and not just a few, multitudes. Eli had a wonderful time picking them all off and the Charli the pug baby began eating all she could find (she’s a root veg kinda girl).
Turns out, after some Googling, I have by accident, planted a tonne of Jerusalem-Artichoke! Needless to say I stopped weeding them and started researching how to cook and utilise this little potato-like gem.
Jerusalem-Artichokes have a nutty, well rounded flavour that can be cooked very much like a potato or root veg. You can finely slice them and make chips, boil and mash, add to your soup, roast or add to pizzas, bakes and stews.
Because they are slightly Vata increasing, building gas in the GIT, cooking them well with some oils and digestive spice is optimum for this time of year. Jerusalem-Artichokes pacify the Kapha dosha, aiding to lower blood pressure and decrease blood cholesterol. They are also high in protein, potassium and contain quite a high level of iron. 1 cup of artichoke roughly gives you a 1/4 of your daily iron requirements. How good is that?!
Well I’m off now to start experimenting and cooking with my new little discoveries!
Light and love,