Yes! I forgot about sunchokes/Jerusalem artichokes. Just got 17 gallons from my friend's garden. A note of warning: Be VERY careful if you actually plant this beautiful tuber. It is invasive. My friend digs up every single tuber she can find each spring, yet enough are hidden to provide about 15 gallons every single year. So, they can be eaten fall through spring, but my friend tends to dig hers in spring before they start sprouting.
I scrub mine, leave the skins on and chop into soup. Just made chicken soup yesterday with parsnips from over winter, green garlic and sunchokes.
They are very good shredded 1/2 and 1/2 with potatoes, then pan fried like hashbrowns.
They are also tasty shredded raw on salads, like jicama, or eaten raw since they are very crisp and crunchy.
My friend bakes them in the microwave and eats them like potatoes. I tried roasting them with other root veggies once but must have overdone the chokes. They ended up severely dehydrated.
They are very low GI food, very low carb, so they're a great treat for someone who watches their carbs.
What I believe to be purslane in my garden comes a bit later in the year. Does anybody else notice this? I bought seeds for it once, not recognizing it as the "weed" that already grows here. I read that about the omega-3s, too, and that's why I had purchased it. Looking forward to clearly identifying and verifying it this year and then snipping it into summer salads.
