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  Just did a quick search on where to buy these as I am constantly explaining what they are to people. Anyway, I found your interesting article and it echoes many of my experiences. Firstly, I grew up in the Annapolis Valley and recall, early in my life, my father bringing some of these from my mother’s parent’s garden in Clifton, New Brunswick on the Kennebecasis River. Within a very short time they were a Thanksgiving and Christmas dinner staple that everyone seemed to like (I come from a large family). As we moved away from our homes we missed them and my mother sent me some in the mail (to St. John’s, NL) one year which instead of eating, I dropped into the tiny garden in my backyard. As anticipated they thrived and I was quickly able to harvest them for my annual holiday dinners. My young family grew to love them and my youngest in particular craves them as I do. I have since shipped them to my brothers in Cape Breton and ironically back in New Brunswick where one lives across the river from the “original” source. He also got them from home over the years but in the area he lives the deer without exception mow down his little vegetable garden and these included. In Cape Breton on the gulf shore, they have gone crazy and grow 7 – 8 feet as well as maturing to flower each fall (I think mine only did that once in Newfoundland). The shipping directions you provide I eventually discovered as I ended up visiting my daughter and cooking some which went mushy when they thawed and the ones I sent to siblings the same until I left a little earth on them. I concluded that by the fact that they last all winter in the ground surrounded by mud and frost so maybe… Anyway, just nice to read from someone else who has knowledge of them. I found them in Sobeys here probably 40 years ago now under the name sunchokes – recognizing them immediately. Ate them in a high end restaurant here once more recently (Raymonds) and had to ask the chef where he got them. He indicate a local supplier but I haven’t seen them anywhere else either in a restaurant or a store. Always cook them the way Mum did – boil lightly until just done (or as you know they go to mush very quickly) and make a roux with onion powder and a pinch of ground cloves (I think Mum just made the white sauce). I guess the skin tone can vary. Mine are normally quite purple in tone. Oh, and always throw the peels back in the garden to propagate for next year.

  게시자 Scott Gillis | December 19, 2024