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Eat The Seasons tells you what's juicy now


The Eat the Seasons pick for this week is the Jerusalem artichoke. Make sure yours - which is neither an artichoke nor from Jerusalem, but a tuber not unlike a potato that Samuel de Champlain brought to Europe from North America in 1605 - is smooth, unwrinkled, firm, without sprouts or soft spots. They keep for a couple of weeks in the fridge, and can be made into soups, hummus, salad and more. They're in season now, and Eat the Seasons will keep you posted on what's best year round. [GT]

Eat the Seasons

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January 14, 2007 in Food & drink | Permalink


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