Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
I recently harvested a large batch of sunchoke tubers from my backyard, and they needed to be cooked as soon as possible. To reduce inulin content, and preserve the sunchokes, I thought that soaking in vinegary water, then pickling, would work well ... click on title for more
The weather is getting colder in Southern Ontario, and it is time to tidy up the garden. Here are six happenings in my backyard this week ... click on title for more
Since sunchokes are tubers, they work well in dishes that call for potatoes. Sunchokes may cause bloating and other digestive discomforts, but cooking them in an acidic liquid helps prevent that ordeal. This pickled salad calls for potatoes cooked in vinegar and water, sounding like a perfect dish to substitute with some sunchokes ... click on title for more
In spite of the cold weather, I have harvested some perennial chives, and horseradish root, as well as a few parsnips and sunchokes that were left behind last fall, to overwinter in the ground ... click on title for more
The stars of my late fall harvest this year are sunchokes (Helianthus tuberosus) ... click on title for more
My Slice of Mexico 