Harvesting Sunchokes on the Farm: A Productive Start to the New Year

As the first day of the new year dawned on our market farm, we were excited to get out into the field and start harvesting the white sunchokes (also known as Jerusalem artichokes). We worked on a bed of sunchokes that we didn't harvest last year, and we were curious to see how this year's crop would compare with the patches we harvested last year.

Our red heeler, Elliot, had a great time helping us dig up the sunchokes. She loves being outside and getting a little dirty, and she was always ready to lend a paw when we needed it. We couldn't help but smile as we watched her wagging tail and happy face as she worked alongside us.

Elliot helping dig sunchokes with mom.

As we pulled the sunchokes out of the ground, we were pleased with the size and appearance of the crop. They were plump and firm, with smooth, creamy white skin. We couldn't wait to wash them off and see how they tasted.

We found an extra large red “sunchoke” as we dug.

The large red “sunchoke” was is very photogenic.

“Growing sunchokes is a reminder that sometimes the best things in life are the ones that take a little extra digging to find. ”

We divided the sunchokes into three batches - large ones that are good for peeling, medium-sized ones that are just right for cooking whole, and small ones that we will use for sunchoke seed.

Harvesting the sunchokes was easier this year thanks to our new Intercrate totes. These sturdy containers make it a lot easier to wash the sunchokes as we go, and they stack neatly for storage.

Our new Intercrate stacking totes make harvesting and washing sunchokes a lot easier.

The sun came out during the day, and while the temperature was only 46 degrees, it was a beautiful day to be outside after several weeks of cold weather and frozen ground. We look forward to enjoying our labor's fruits (or rather, vegetables) in the coming months. Until then, we will continue to tend to the rest of our crops, including vegetables, herbs, and flowers.

As we harvested the sunchokes, we couldn't help but wonder what culinary delights they would inspire. Sunchokes have a unique, sweet, and nutty flavor that pairs well with various ingredients. We could roast them and serve them alongside a hearty roast, mash them up and use them as a creamy base for soups and stews, or slice them thin and toss them into a salad for a crunchy, refreshing bite.

We thought about how much we enjoyed using sunchokes instead of potatoes in dishes. They have a lower glycemic index than potatoes, which makes them an excellent option for those looking to manage their blood sugar levels. And with their high fiber content, sunchokes are perfect for digestive health.

As we finished the harvest and headed home, we couldn't help but feel a sense of accomplishment. It's always satisfying to start the new year with a productive and successful day on the farm. And we are looking forward to incorporating these delicious and nutritious sunchokes into our meals in the coming weeks and months.

But we still have work to do on the farm, and there is always something new and exciting to look forward to. In the coming months, we will be planting seeds for spring crops, pruning and shaping our fruit trees, and preparing our greenhouse for the next round of seedlings. It's a constant cycle of growth and renewal, and we wouldn't have it any other way.

We were grateful for the opportunity to have enjoyed such delicious and nutritious food, and we were thankful for the abundance of other fresh produce we grow and enjoy on our farm. The joys of gardening and farming constantly remind us, and we look forward to continuing to cultivate and nurture the land in the coming years.

Here's to a fruitful and abundant year on the farm!