Message From My For What It’s Worth Department Some time Tuesday night or early Wednesday morning White Butt longhorn cow delivered. We now have a brand new black with white markings bull calf, weighing in at about 65 or 70 pounds is on the ground. He’s seems to be healthy and staying very close to his mother.
Suprise! Jerusalem artichoke is not from Jerusalem, and it is not a artichoke. All though both are members of the daisy family.
The origin of the name is uncertain. Italian settlers in the USA called the plant girasole, the Italian word for sunflower, because of its resemblance to the garden sunflower Over time, the name girasole may have been corrupted to Jerusalem. The English later corrupted girasole artichoke (meaning, “sunflower artichoke”) to Jerusalem artichoke. There have been various other names applied to the plant, such as the French or Canada potato, topinambour, and lambchoke. Sunchoke, a name by which it is still known today, was invented in the 1960s by Frieda Caplan, a produce wholesaler who was trying to revive the plant’s market appeal.
The artichoke part of the Jerusalem artichoke’s name comes from the taste of its edible tuber. Samuel de Champlain, a French explorer, sent samples of the plant to France, noting its taste was similar to an artichoke.
It’s tubers are elongated and uneven, typically 3 or 4 inches long and 1 to 3 inches in diameter and vaguely resemble ginger root in appearance, with a crisp texture when raw. They vary in color from pale brown to white, red, or even purple.
Jerusalem artichokes are easy to cultivate. The tubers are sometimes used as a substitute for potatoes. They have a similar consistency, and in their raw form have a similar texture, but a sweeter, nuttier flavor, raw and sliced thinly, they are fit for a salad. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed.
Jerusalem artichokes have 650 mg potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.
In Baden-Württemberg, Germany, over 90% of the Jerusalem artichoke crop is used to produce a spirit called “Topinambur”, “Topi” or “Rossler”. By the end of the 19th century Jerusalem artichokes were being used in Baden to make a spirit called “Jerusalem Artichoke Brandy”, “Jerusalem Artichoke”, “Topi”, “Erdäpfler”, “Rossler” or “Borbel”. Jerusalem artichoke brandy smells fruity and has a slight nutty-sweet flavor.
Jerusalem artichoke would be fun crop to experiment with. Planting along the back of your garden plot. Not only will you get a eatable crop but you will have a nice sunflower display in the back of your garden as well.
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