Tag Archives: sunchokes

Local Box Meal Plan: Oct. 25-29

A few exotic items coming this week, such as mizuna, sunchokes and French breakfast radishes – yum! Here’s the full list:

Arugula – Acdian
Mizuna – My Father’s Farm
Bibb lettuce – Bella Verde
French breakfast radishes – Acadian
Okra – Bradshaw
Summer squash – TX Naturals
Sunchokes – Animal Farm
Eggplant – Acadian
Cameo or Granny Smith apples – Apple Country
Meyer lemons and Persian limes – G&S Grove
Yellow onions – Naegelin
Sweet potatoes, green beans, or red potatoes – Naegelin

I will be making:

Wok-sauteed mizuna and chicken – Make a few substitutions here to use what you’re getting in your box. Specifically, add arugula to the mizuna (I doubt we’re going to get a full pound of either, so have them join forces with their peppery goodness). Also, use summer squash instead of the carrots – it’ll cook in slightly less time, but no matter. If you’ve never had mizuna before, you’re in for a treat. It’s much like arugula in flavor, but the leaves are a little more hardy, like mustard greens.

Vegetable stew with sunchokes – Again, we’ll need to make some substitutions. If you don’t get red potatoes, use your sweet potatoes or trimmed green beans (that may sound odd, but I promise it’ll taste good – we’re making this an all-purpose veggie stew). Use more zucchini in place of the carrots. Depending on the amount of sunchokes we get, you may be able to substitute the extra for celery. You can also toss in some eggplant if you want.

Caramel apples! – It IS Halloween week, right? If you don’t want to go to the trouble of making your own caramel, just use one of those packaged mixes at the grocery store. I won’t tell.

Eggplant burgers – I’m linking to a recipe here if you need a guide, but I imagine you can go a million different ways with eggplant burgers. I have some friends who made them Italian-style, with mozzarella and some red sauce on toasted buns. I’m thinking of using mustard, cheese, sliced radishes, and Bibb lettuce. Yum.

Callaloo (creamy spinach and okra) – I’m excited about this recipe because 1) it involves coconut milk, and 2) I’m betting that pureeing everything together will negate the okra sliminess we’re always looking to avoid. Good times.


Mediterranean Sunchoke Salad

[Printable Recipe]

We got these strange looking tuber things in our Greenling box last week. I had no idea what they were, but after putting the call out on Twitter and sending a distress call to Greenling, I learned that they were sunchokes (aka Jerusalem artichokes).

I found a number of recipes for soups and purees, but I also found out that if the sunchokes are young, you can eat them raw. They don’t have much flavor themselves, so I thought doing a cold salad with lots of strong flavors would be great for these.


I also found out that you don’t really need to peel sunchokes before eating them, which is a good thing because they have a ton of nooks and crannies.


  • 1 lb. sunchokes, thinly sliced (no need to peel them)
  • 3 roasted peppers, chopped
  • 1/4 c. kalamata olives, chopped
  • 2 Tbsp. capers, finely chopped
  • 1 handful fresh parsley, finely chopped
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. olive oil
  • Juice of 1 lemon
  • Freshly ground pepper, to taste


  • Combine the sunchokes, peppers, olives, capers and parsley in a bowl. Toss with the vinegar, olive oil, and lemon juice and add pepper to taste. Adjust seasonings as needed.


I can’t imagine any case where these flavors wouldn’t be good together, but this was really perfect. The raw sunchokes give the salad a great crunch, and the brininess of the capers and olives adds some depth.

Sunchokes don’t hold up too well after they’re prepared, so this isn’t a salad that you can make too far in advance. Luckily, it comes together in a snap.