February 24, 2019

Frieda’s Sunchokes

The new year finds me wanting to investigate some new food items. I ran across Frieda’s Sunchokes at Mariano’s and could not resist trying them. You will find them in the refrigerated produce area along with other exotic food stuffs.

Some people refer to these gnarled roots as a Jerusalem Artichokes, but they are neither from Jerusalem nor related to the artichoke family. Instead they resemble ginger root in appearance and potatoes in taste. Unlike ginger root, one can eat the skins of sunchokes, and while potatoes need to be cooked, sun chokes can be eaten raw, as well as baked or fried.

I tried these Native American tubers baked with olive oil, salt and pepper and fell in love the nutty and comforting flavor. Nutritionists say sunchokes contain the carbohydrate inulin which gives them a sweeter taste than potatoes and are considered a folk remedy for diabetes, keeping one’s blood sugar stable.

Finding a sun choke soup recipe is my next order of business since this produce item promises a sweet, velvety texture. Sun chokes can be grated or sliced for salads, too.

Specialty produce purveyor Karen Caplan is carrying on the family business started by her mother Dr. Frieda Rapoport Caplan. The Caplans have been challenging our palates one vegetable and fruit at a time.

https://www.friedas.com/sunchoke/

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