Does anyone know if the different varieties of Jerusalem Artichokes are that different taste-wise or cooking-wise? Or is it just colour and shape?
Just wondering, as potatoes can vary quite a bit between varieties....
You could start something here CC, what a fascinating question! ::)
I remember the old knobbly type from my childhood was very 'blue' when cooked, unlike Fuseau which stay white and creamy. I'm sure I remember some named varieties from one of my ancient gardening books - just had a hunt but can't locate it right now. A British Food Journal study claims to have tested nine varieties :o
http://www.ingentaconnect.com/content/mcb/070/2005/00000107/00000009/art00005
Oh what a tease, it doesn't say what the nine varieties were ::)
I've only grown Fuseau. They look a bit longer and thinner than the ones I've seen for sale in the supermarkets.
www.edulis.co.uk has 4 varieties for sale. And I couldn't resist buying a few of their "garnet" ones at the potato day, but just because they were a nice colour :-[
The American Heritage veg Guru... William Woys Weaver, "Heirloom Vegetable Gardening" mentions half a dozen by name and several synonyms...
;D
Ooh, well spotted saddad, from Sue Strickland, Heritage Vegetables. She does talk about differences in texture and flavour :)
Dwarf Sunray
Boston Red
Fuseau
Patate
Waldboro Gold
:o
Fuseau seems to surface most often on UK sites using google ... selected for being easy to peel and smooth skinned. Didn't see any mention of its alleged gasless properties though, or is this just hearsay. I (and friends and family) certainly have had no complaints.
Derek :)
Just hearsay Curry.... they me be less potent than the other but they still produce an excellent F*rT Soup!
;D
Can`t you just see a Q on GQT?
Maria Scott Simpson ,President of the Lower Langley girl guides and keen but useless gardener.
"Can I grow Jerusalem artichokes next to raspberries?"
Think about the answers ;D