Mama Burke Sunchokes

We used to eat them raw with French onion dip when I was a child ..my grandmother, Mama Burke, used to make the pickles every fall when my uncle Wiley would dig them for her.

Our Pickles / Relish stay fresh up to a year in the refrigerator after opening and have been approved by the Georgia Dept. of Agriculture and prepared by hand in small batches in a commercial kitchen.

SUNCHOKE ROOTS are for eating or for growing in beds or along a sunny fenceline...they may be used for eating any time of year ..a few days in the fridge hydration drawer will develop the sweetness ..in France, they are cooked with white and black pepper combo. According to the French, this will help as some folks may become flatulent, especially if they need more B vitamins in their diet. I enjoy them simply sliced thin and sauteed in garlic and olive oil; nice also mixed with other veggies that go nicely with potatoes

...many recipes can be found on the internet.

Thank you and enjoy