Plenty of things grow in winter in Arkansas, including these sunchoke tubers. Inflicted Given as a gift from a friend, these natives can run wild quickly. In summer, they produce cheery yellow flowers, a lovely contrast to the blue sky.

The tubers are edible, however, finding a good recipe for them has proven elusive. This same friend has boiled, baked, dehydrated, mashed and au gratin-ed them. (mind you, this friend can make acorns and chickweed taste great.)  Still, the tubers defy, um, conventional tastes. Maybe this should be an Iron Chef secret ingredient.

Sunchoke tubers
Sunchoke tubers awaiting a bath and a peeling.

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