The garden has a few perennial and self-seeding crops. Early last summer, we planted a few Jerusalem artichokes (a/k/a sunchokes). They grew 12′ green stalks. They’re related to sunflowers, but we cut off all their pretty yellow flowers to prevent sunchokes from spreading all over the garden. By fall, we cut the stalks right down to the ground to let the chokes over-winter. Now we’ve dug them up and they’re ready to be eaten. We’ll simply wash them and eat them raw, roasted, stir-fried, etc. We hear that the few chokes we missed harvesting will be sufficient to start next year’s crop. In fact, good luck getting rid of them!
