Roasted Sunchokes

Jeruselem artichokes can be eaten raw or cooked. This recipe produces a crunchier roasted veg, so keep in mind you can leave it in a lot longer, and even cut up potatoes and toss them together, cooking until the potatoes are done to your liking.


Scrub them well with a stiff brush under cold running water and there is no need to peel them letting them soak may loosen up some of the dirt, and if they are particularly knobby, breaking them may help access the crevices). Pat them dry with paper towels and slice them about 1/4 inch thick. I sliced them both lengthwise and cross wise just for some variety of appearance. I tossed them with just enough olive oil to coat them and seasoned with salt, pepper and fresh rosemary from our garden. I also peeled some garlic cloves (6 average size) and added it to the mixture. You don't want to drown them in oil, just enough to coat them so they don't stick.
Set the oven to 425 and roast them until tender when poked with a fork, about 15 min or so. Fresh and hot out of the oven toss them with freshly grated parmesan (or cave aged tomme) cheese.
A very tasty roasted side dish!

Tip: How to Prep Asparagus

When you get asparagus in your CSA, it's going to be so much fresher and more tender than the often tough and woody stalks you'll find in the grocery store. The "proper" technique for removing the tough end is to hold the end and the lower part of the stalk and bend until it snaps.Read more


Fair Shares has created a new level of sales opportunities for area growers beyond restaurants and farmers markets. They have simplified for us the most difficult part of farming: marketing. Selling to Fair Shares has enabled us to sell larger quantities of produce with great ease. Not only is the ordering process simple but we can combine our deliveries with other farms in our area. Their commitment to supporting small local farms is unparalleled in the St Louis area, and we love them for it!

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