Red Fuseau

jchokeFor 3 years we grew Jerusalem Artichokes that we’d started from a handful of tubers from the grocery store. They were prolific and tasty, and we loved the graceful tall  plants with their small yellow blooms late in the season. However, the knobby tubers were hard to clean, and the inulin content presented a digestive challenge. So we were excited to come across Red Fuseau at our visit to Cob Cottage this spring: they are just as tasty, but the tubers are straighter and the inulin content is lower.

We snagged a handful and  planted them in our garden. Yesterday we dug up the first batch and were very pleased by what we found. They look beautiful and made a delicious salad, sliced thinly and tossed with apples, celery, and toasted pecans.


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