Smokey Picked Rutabaga- Putting Up with Erin Smokey Picked Rutabaga- Putting Up with Erin

For about three seconds this morning when I was getting dressed for work (my non-science job at the women’s vintage shop), I wished I had a fashion blog. Hurrying through the small alleys of Portsmouth, NH, I realized that not only was I double fisting a large cup of coffee and a green smoothie, but that I was donning a total vintage Indiana Jones meets chic Montana outfit today. Trend setter, perhaps? Imagine me riding a buffalo while eating pickles, too much… too soon? 🙂 On another note, I finally resurrected my kombucha hobby last night. At the Portland Food Swap this past week, I swapped a jar of my onion & sage jam for a SCOBY and some ‘bucha starter liquid! I plan on focusing my energy on secondary fermentation creations this time around… think ginger and turmeric flavor.

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Sweet & Spicy Pickled Sunchokes- Putting Up with ErinSweet & Spicy Pickled Sunchokes- Putting Up with Erin

Plain and simple, sunchokes, previously referred to as “Jerusalem artichokes”, make you fart. That being said, I believe that this really only pertains to consumption of raw sunchokes. The culprit? Inulin- a complex fructose-based carbohydrate that is not digestible by humans. According to the widely trusted Wikipedia (rolls eyes), most hydrolases (enzymes) can be inactivated at 200°F. As water-bath canning raises internal jar temperatures to 212°F, paired with the added acidity from vinegar, perhaps pickling can help alleviate some of the “wind producing” symptoms of sunchokes. Then again, perhaps not…

The week before last I met Jordan the quirky head farmer at Two Toad Farm (his business card is a pack of tobacco seeds- how cool is that!?). While attempting to recruit him as a speaker for the next Seacoast Food Swap, I was overly distracted by his small display of sunchokes… cough… “that’s what she said”. A couple months ago Keith experimented with some baked sunchoke chips; they turned out really good, especially the slightly burnt and crispy ones. I figured sweet, spicy, and nutty pickled sunchoke chips would be equally as tasty. I found and slightly modified this recipe from the Hunter Angler Gardener Cook blog. Enjoy these sweet & spicy pickled sunchokes straight out of the jar, with a mix of other pickles, or as a side to any Middle Eastern dish/stew.

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