Sunchokes (often referred to as Jerusalem artichoke) are a knobby, tubular root that are ready for harvesting from late fall through early spring. I harvested my sunchokes to make early spring sunchoke bread before there was any plant growth as seen pictured above when the tuber contains the plant’s stored energy.
Visit my website at: www.hearttohearthcookery.com
Heart to Hearth Cookery 
Leave a comment