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My sunchokes (Helianthus tuberosus) are up and ready to go. Unsure if I should’ve dug out more than I did but oh well, too late now. Can you tell where one is slightly under the corner of the garage roof?
Here’s some flowers from last year with some sort of bee fly (Bombyliidae ???). Gotta love it when a keystone species is tasty for critters and humans
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Three and 2/3rds quarts of pickled sunchokes.
I kinda forgot about these and they ended up keeping really well over the winter in a bucket filled with dry potting mix. They were going to start growing soon though, so I pickled what was left after planting some in the garden.
#NatureLostVault
"There is a #root that doubles the harvest of #potatoes...It survives cold that kills #wheat, drought that turns #corn to dust...for 1000s of years, it fed entire civilizations without replanting. Then we erased it"
#sunchoke #tuber
https://youtu.be/YROVfKt4xb4?si=YsTjI_4i5VvdQh58
Last thing to come out of the garden are the sunchokes. I planted just 5 little tubers and got almost 9lbs of harvest! These did extremely well, I will be filling the whole bed next year instead of doing one little row.
Sunchokes are a sunflower that produces edible tubers. They are sweet, even moreso after a frost, and can be left in the ground all winter and harvested when needed if the soil is workable. It does freeze here so I will be storing mine in a bucket of dirt in the garage and replant some next year. They don't really keep well clean or in the fridge.
These send out rhizomes and can be somewhat agressive in ideal soils, so only plant them if you're cool with having to manage them every year if your dirt isn't compacted. Mine didn't escape the bed they're in this season, but since I mow between the beds, an escapee wouldn't last long. They can grow quite tall and have cute yellow flowers so they can be used as a living screen.
I got my tubers from Fruitwood Nursery
Apple & Sunchoke Salad with Aged Cheddar
Discover a refreshing twist on salad with this Apple Salad featuring crisp apples, earthy sunchokes, sharp aged cheddar and toasted sunflower seeds, all dressed in a bright lemon-honey vinaigrette. Inspired by restaurant-style flavor, it’s quick to prepare and perfect for when you want something light yet elevated.
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Leftover from summer flowers. Missing the colors already.
Just a very busy girl enjoying the late blooming sunchokes
Went outside to take photos of the sunchoke flowers in my garden, and there were at least a half-dozen little* bees happily collecting nectar and pollen. Peace and love on planet earth.
Most of bees were camera-shy but I did manage to snap this photo:
*little as in they're much smaller than me. They're actually in the medium-to-large range for bees that I'm familiar with.
