Artichokes and potatoes

This morning we had the most glorious weather, and the jerusalem artichokes were calling out to be harvested. I was pretty keen to try a recipe I’d been exposed to the other day for jerusalem artichoke pakoras, so I suppose if I’m honest, my stomach was the motivation to get this job done.
This is the first season we’ve grown jerusalem artichokes (or fartichokes, as they’re affectionately known), so I was unsure what the crop would be like. The plants themselves were huge – at least 3m tall, so I feared they might have used all their energy for vegetative growth, and produced very few artichokes.
I was wrong.
This was perhaps the most exciting moment of my year.
Yes, big call. And perhaps a judgement could be made here on the mundane nature of my year thus far, but it actually was quite exhilarating to discover masses of artichokes. Giant ones too. I had never seen any so huge before, so my reaction was perhaps justified.
As I moved along the row, I noticed that I was harvesting
fewer artichokes, and many more potatoes. Unexpected, but fine by me. The dinner plans started coming to me all at once – potato curry with rice and jerusalem artichoke pakoras! Hurrah!
So into the kitchen I went. Scrubbed the knobbly beasties, and peeled them. I might just add that this is harder than it sounds.
The recipe for the pakoras is from Stephanie Alexander’s Kitchen Garden Companion – an essential purchase if you have a vegetable garden, and eat food. They are basically diced jerusalem artichokes, battered and deep fried.
From my encounter with this recipe the other day, I found that they take quite a while to cook, and the batter browns a lot faster than the artichokes become soft. So this time I parboiled them before battering them, which worked quite well. I’ve heard that soaking jerusalem artichokes before cooking them helps to reduce their fart-factor (for want of a better word), so naturally, I did that too before boiling them.
I also made a curry from the recipe sheet provided by Carmella’s Curries. I bought some of her kasoundi from the Barossa Farmers Market over the weekend, and was keen to try it out. Unfortunately, my slightly less-than-sensational chef skills mean that multitasking in the kitchen is still a bit baffling to me, and I subsequently cremated a batch of pakoras while tending the curry…
So, the finished product? Unfortunately, the terrible quality photo doesn’t quite do it justice. It did look a bit more vibrant than this in real life. And it tasted quite good. The pakoras are ridiculously addicitive, but isn’t everything that’s deep fried though?
Lessons learnt: Cook curries for longer so the potato is soft, and my multitasking skills need work. Also that deep-frying oil is useless once you’ve burnt things in it.
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Greetings

Hey there,

I’m Georgia. I’m new to this. I’m unsure what I’m doing, but I’m sure it will all fall into place in good time.

I plan to write about my experiences in my garden, kitchen, and living room. This means adventures with growing and preparing food, as well as creating crafty objects, sometimes with homegrown or foraged fibres and dyes.

I hope to share ideas, recipes, patterns and tips as I learn them. What better way to learn than through experience?

Happy days!