An earthy fall pizza with roasted jerusalem artichokes, plum chutney, crispy kale chips, candied almonds & gruyere.

Jerusalem artichokes aren’t really artichokes, they’re a tuber. Combined with onion, fennel, leeks, and potatoes they make a hearty soup.

Roasted Sunchoke & Chestnut Mushrooms tossed with Penne, Arugula, crushed red pepper and micro greens. The perfect fusion of Winter & Spring.

Sunchokes, delicata squash, carrots and thyme make this the tastiest split pea soup I’ve ever tried!

Sunchokes (Jerusalem Artichokes) and Orecchiette with Lemon, Parsley, and Olive Oil

Caramelized Sunchokes with Meyer Lemon Zest and Parsley

Complex and delicious tasting, these roasted sunchokes are ridiculously easy to make. 5 Minutes to prep!

A winter salad made from local ingredients: Beet and Sunchoke Salad with Orange Vinaigrette