• Love Potatoes? Try Kohlrabi and Sunchokes {Plus, Where to Buy Them Locally!}

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    Fall is the perfect time to roast up a batch of veggies in the oven. There’s no shortage of potatoes and squashes, but if you’re ready to get out of your veggie comfort zone, here are two great options. These are both so potato-like when cooked that they’re sure to please any meat-and-potatoes eater. If you’re looking to eat more veggies but don’t love the taste of greens, or just want to try something different, give these two — sunchokes and kohlrabi — a chance.

    Sunchokes

    Sunchokes, also called Jerusalem artichokes, are the root of a sunflower. They are knobby and ginger-like in appearance, but when baked or roasted, they taste like sweet, earthy white potatoes with a hint of artichoke hearts flavor. They are rich in vitamin B, C and fiber, but unlike potatoes, they’re low in carbohydrates, so they don’t spike your blood sugar.

    To prepare them, give them a good scrub (leave the skin on), cut off any especially brown or black ends, cut them into baby potato-sized pieces if you bought large ones, drizzle with olive oil, and roast at 425 degrees for 15−20 minutes. Check for doneness with a fork. Enjoy!

    You have a few weeks left to grab them from the Hoboken farmers markets–see the full local market schedule at the end of this post. When they’re in season (Oct−March), you can find sunchokes at Aspen Market (226 Washington St.).

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    ^Sunchokes from Circle Brook Farms at the Hoboken Downtown Farmers Market

    Kohlrabi

    Kohlrabi, a green or purple cabbage high in vitamin C, is available year round, but it reaches its peak in July−November. Though many people like to slice the bulb thin and eat it raw in a salad or slaw (it tastes like a broccoli stem), Kevin from S and SO Produce Farms (an always-bountiful stand at the Union Square farmer’s market on Wednesdays and Saturdays) says that you can prepare kohlrabi just like you would a potato. Use a good peeler to peel off the skin (or leave the skin on), cut into medium cubes, and roast at 450 degrees for 15-20 minutes. Give it a stir every few minutes to keep from browning. It makes a delicious side dish.

    If you visit his stand at the Union Square farmers market, you’ll be sure to spot Kevin, with his fun beard and friendly smile. He’s ready to tell you what tastes good, to teach you how to prepare an unfamiliar veggie, or to recommend something to complement your meal. Here’s a shot of him holding up some photogenic purple kohlrabi (rarer than the typical green).

    kohlrabi-hoboken-nyc

    ^Kevin (from S and SO Produce Farms) shows off his purple kohlrabi

    Pick up kohlrabi at your local farmers market, or grab it at Aspen Market (226 Washington St.).

    What are you waiting for? If you can bake a batch of brownies from a box, you can roast vegetables. Cook some up for a Friendsgiving potluck to wow your friends with a surprisingly yummy and healthy side dish.

    Local Farmers Market Schedule:

    While the Uptown Farmers Market ended in October, the Downtown Farmers Market is open on Tuesdays through November 15 {Washington St. Between Observer and Newark, outside CVS}, and the Garden Street Family Farmer’s Market {Garden Street Mews, Garden St. and 14th Street} will be open every Saturday from 9 am−2 pm through Nov 23. Circle Brook Farms (Downtown Farmer’s Market) has been selling some beautiful organic sunchokes.

    Additionally, the Midtown Farmers Market, Rummage and Ruffage, will be holding indoor winter markets on Nov 19 and Dec 17 {6th and Willow, Church of the Holy Innocents}. The Grove Street farmers market {Grove PATH Plaza, Jersey City} is open on Mondays and Thursdays, 4 pm−8 pm through December.

    For those in need of a year-round market fix, the Union Square Greenmarket {North and West sides of Union Square Park, NYC} is open year-round on Mondays, Wednesdays, Fridays, and Saturdays from 8 am−6 pm.

    See More: Your Guide to Buying Loose-Leaf Tea in Hoboken and NYC


    Written by:

    Lauren, a New Jersey native, is proud to call Hoboken home. An English educator by day, in her free time, you’ll find her stocking up at Hoboken’s farmer’s markets, taking a restorative yoga class, or writing at the Hoboken Library. She loves to eat the season, buying and cooking food that’s fresh and delicious, sharing tasty and unfamiliar options like sorrel, persimmons, and sunchokes with her friends and family.


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