Purple skinned Jerusalem chokes?

[Jeannine]

Has anyone seen these. I have only seen the yellow skinned ones before. I got an heirloom seed catalogue today and they had them in there, very limited supply , they have apparently been grown by one family for donkeys years and they call them Passamaquoddy Potatoes!!

I think that was the name of the town in the movie Petes Dragon.

I think I might get a few.

XX Jeannine

[Jeannine]

[Obelixx]

I spotted some on sale in the organic veg section of the supermarket a few days ago so have bought them to plant out.   They're a lot less knobbly than the usual kind but, of course, have no variety name.

[Baccy Man]

At $8 per lb I would try them if I could, shame they don't ship outside of Canada.
http://www.hopeseed.com/jerusalem_artichokes.html

The name & back story makes sense as the Peskotomuhkati have been living in New Brunswick for centuries & claim there is an ancestral capital called Qonasqamkuk in New Brunswick pretty close to the person who has been growing them for years.

[Ishard]

Just an aside here, you know the chemical that makes J artichokes rather 'windy' well it goes through breast milk and makes very cute babies sound like old men!

Be aware is you are bfeeding lol

[saddad]

Just an aside here, you know the chemical that makes J artichokes rather 'windy' well it goes through breast milk and makes very cute babies sound like old men!

Be aware is you are bfeeding lol

;D

[Vinlander]

I have some red/purple ones (no name) - they are round-ish (not actually lumpy) and they taste even better than fuseau (the long smooth pointy ones) but then so do my other round ones.

Beware of any breeding that changes appearance - it almost always worsens flavour - though this is a lottery and sometimes there is a big win.

The thing that makes them windy is a sugar called inulin - it has a twist that means it doesn't get digested until it hits the bowels - good news for diabetics and good news for friendly bowel bugs but bad news for anyone else at the dinner party!

I find that roasting them whole and fairly slow until the insides become a mush makes them taste even better and makes them less windy too - probably because long cooking can change sugars from one form into another.

Cheers.