Garlicky Jerusalem Artichokes


If you haven’t noticed yet, Sara’s preferred method of preparing just about
everything is to cook it with olive oil, garlic and sea salt
1 tablespoon olive oil
1 pound Jerusalem artichokes, scrubbed and cut up
2 teaspoons chopped garlic
1/4 cup Marsala, sherry, or apple juice
1. In a large skillet heat oil over medium-high heat.
Cook sunchokes for 5 minutes or until
crisp-tender, stirring often. Add garlic; cook for 30
2. Stir in Marsala, sherry, or apple juice and remove from heat. Salt to taste.
Makes 4 side-dish servings.

Tip: How to Prepare and Eat Edamame

To prepare your edamame, rinse in a colander (don't worry about any rusty edges. Farmer Mary Ellen Raymond said the heat will turning them colors, but they taste great regardless) and boil in salted water for 3 to 5 minutes, drain and cool. Toss with more salt, if desired. Pop the beans out of the pod with your...Read more


Del Carmen has been a vendor for Fair Shares since 2009. We have developed a quality relationship based on trust. Our communications have been seamless. In addition, Fair Shares and its members have been great marketers for our products.  As a (very) small business, we are unable to advertise or market our products, so we have to rely on word of mouth.  Many of our customers are, were, or know Fair Shares members who have recommended our products.

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We thank you, Fair Shares, for your support and commitment to del Carmen. We wish you much continued success.  After all, your success also helps the success of del Carmen and other local vendors and farmers.

Estie Cruz-Curoe, del Carmen Beans, St. Louis, MO