Close this search box.

November Odds and Ends

Nope not ginger… or potato! Jerusalem artichoke.

My aunt and Uncle are growing Organic Jerusalem artichokes here on Prince Edward Island (to make an order call 902-566-3055). They gave  me some to try last week and here is what I did with them.

-1Lb Jerusalem artichokes, scrubbed well and sliced into 1 inch pieces

-4-6 small dried bay leaves

-2 cloves of garlic, minced

-Pinch of sea salt

-A generous splash of Mirin

-1 tbsp olive oil

-Fresh ground pepper (optional)

In a cast Iron frying pan, heat oil and add the artichokes. Saute until browned on both sides. Add the bay leaves, garlic, mirin and salt and pepper. Cover with a lid and place on low. Simmer until liquid is gone about 7-10 minutes. Serve.

( I loved the flavor of this dish but the texture of cooked Jerusalem artichoke takes a bit of getting used to 🙂 )

-I also added sliced raw Jerusalem artichoke to salads.

Savory Squash Pie


-2 Cups whole wheat flour

-Pinch of sea salt

-1 tsp whole cumin

-1/3 Cup olive oil

-1/3 Cup rice syrup

-1/2 Cup cold water

Mix all ingredients together and knead the dough for a few min. spread dough with fingers into a deep 12 ” pie dish. Make sure to press the dough evenly up the sides of the pie dish. Prick all over with a fork.

Bake for 15 min at 350 degrees. Take out and let cool while making the filling.


-4 Cups buttercup squash, peeled, de-seeded and cubed

-2 Potatoes, peeled and cubed

-2 Onions, diced

-2 Cloves of garlic, minced

-1 Cup of corn kernels

-1 Cup of grated mochi

-1/2 red pepper, diced (optional)

-1 tsp dried thyme

-1 pinch of cinnamon and nutmeg

-1/2 tsp sea salt

-Oil for saute

In a medium sized pot steam the squash and the potatoes until tender. About 12 min. Place into a bowl. Mash with a potato masher and set aside.

In a cast iron pan saute the onion, garlic and pepper until soft. Add the corn and cook for 2 more minutes.

Mix mashed squash and potatoes with all remaining ingredients. Spoon into pie crust and bake at 350 degrees for 30 minutes.

Celery Apple Salad

-4 stalks of celery, sliced on a diagonal

-1/4 of an onion, sliced into thin half moons

-2 medium sized apples(I used Honey Crisp), cored and sliced thin.

-1 tsp Dijon mustard

-1 tsp sesame oil

-1 Lemon, juiced

-1 tsp rice syrup

– Pinch of sea salt

– fresh ground pepper(optional)

Mix all ingredients together and enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *