J is for Jerusalem Artichokes, K is for Kohl rabi

Jerusalem Artichokes, Helianthus tuberosus, are a tuberous-rooted vegetable and not related in any way to the Globe Artichokes , but are related to the sunflower.

They are not easy to prepare for the table as the tubers of almost all the varieties are very knobbly - but they do make very tasty chips.

Jerusalem artichokes will grow up to 3 meters (7ft) tall and for that reason they can be used as ahedge or wind break.

They need well drained soil. They prefer a warm and dry position and will crop well on ground where other vegetables have failed.

K is for 

Kohlrabi (Italian turnip) (Brassica oleracea Gongylodes group) is a low, stout cultivar of the cabbage that will grow almost anywhere.

ROASTED KOHLRABI

Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).

NUTRITION ESTIMATE
Per Serving: 64 Calories; 3 g Tot Fat; 0 g Sat Fat; 8 g Carb; 4 g Fiber; NetCarb 4; 31 mg Calcium; 1 mg Iron; 23 mg Sodium; 0 mg Cholesterol; 2 g Protein; Weight Watchers Old Points 1, PointsPlus 1

RECIPE INSPIRATION Adapted from Vegetables Every Day by Jack Bishop