One of the few native tubers of North America, sunchokes (also called Jerusalem artichokes) are a relative of the sunflower and can be used much like other root veggies. Sunchokes make a great alternative to starchy foods like potatoes because the plant stores inulin (not insulin) as starch for extra energy during winter months in its tubers; the inulin it contains breaks down into fructose instead of glucose during digestion. The tubers have a consistency somewhat like potatoes, and in their raw form have a similar texture to potatoes, but a sweeter, nuttier flavor; raw and sliced thinly, they can be used in salads. Sunchokes also lend themselves well to gratins and soups. This week we are featuring sunchokes from Tahoma Farms.