Oven-Baked Jerusalem Artichoke Chips

Jerusalem artichokes are a healthy alternative to starchy potatoes. Can be served as a side dish or as finger food for snacking.

Time Preparing: 5 mins
Time Cooking: 30 mins
Serves: 2-4
Difficulty: 1/5
Season: Winter, Spring, Summer & Autumn

– 300g Jerusalem Artichoke
– 1tsp Baking Soda
– 1/2 Lemon
– Sea Salt Flakes, for seasoning
– Sage
– Olive Oil

1. Start by thoroughly washing the artichokes, keeping the skin on
2. Slice them into thin slices
3. Soak in a bowl of water with juice from the lemon and baking soda
The lemon juice prevents discolouring, whilst the baking soda facilitates digestion
4. Lay the artichoke wedges on an oven tray, then top with sea salt, sage and a dash of olive oil
5. Cook at 180°C for 30mins


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Jerusalem Artichoke and Celeriac Soup

This creamy soup, has all the nutty flavours from the Jerusalem Artichoke’s, with a tangy kick from the celeriac.

Time Preparing: 25 mins
Time Cooking:  35 mins
Serves: 2-3
Difficulty: 2/5
Season: Winter

– 400g Jerusalem Artichokes
– 300g Celeriac
– 25g Butter
– 1 Onion, chopped
– 1l Vegetable Stock
– 50ml Cream
– Salt and Pepper, for seasoning

1. Begin by peeling the artichokes and celeriac, then cutting into small chunks, before placing immediately into cold, salted water
2. In a large pan, heat the butter on a medium heat then add the onions, reducing the heat. Cook for around 8 minutes, stirring regularly
3. Drain the artichokes and celeriac and add to the onion pan, stirring for a further 5 mins
4. Add the vegetable stock, bring to the boil then cover and reduce heat before simmering for 25 mins
5. Transfer the soup to a blender (step by step if needed), and blend until smooth
6. Return to the pan before stirring in the cream

Apple and Jerusalem Artichoke Salad with Beetroot and Carrots

Time Preparing: 10 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Winter

– 2 small, raw Beetroots
– 2 Carrots
– 10 small Jerusalem Artichokes
– Hanfdful of Rocket
– 1/2 Apple
– Fresh Aromatic Herbs
– Handful of Mixes Nuts and Sultanas (optional)
– 4tbsp Olive Oil
– 2tbs Apple Cider Vinegar
– Salt and Pepper for seasoning

1. Peel carrots, beetroots and Jerusalem artichokes
2. Grate carrots and beetroot
3. Slice artichokes and steam them for 15mins
4. Peel the apple and cut into square pieces
5. Wash the rocket then place onto a plate along with grated carrots and beetroot
6. Add the apple and artichokes
7. Top with seasoning, herbs, nuts and sultanas and dressing


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Carrot and Jerusalem Artichoke Soup


Nothing beats a hearty bowl of soup on a cold, wet Sunday! This Carrot and Jerusalem Artichoke Soup is our current favourite. See the recipe below to give it a go yourself. You can expect Jerusalem Artichokes and Carrots in your veg boxes throughout Winter.

Time Preparing: 15 mins
Time Cooking: 35 mins
Serves: 4
Difficulty: 2/5
Season: Winter

– 500g Carrots
– 400g Jerusalem Artichokes
– 1 large Onion
– 2 Celery Stalks
– 1ltr Vegetable Stock
– 50g Butter
– Salt and Pepper for seasoning
– Creme Freche to serve (optional)

1. Peel and de-knobble your Jerusalem Artichokes before cutting them into cubes about 3cm. As you’re doing this, place the artichokes into a bowl of salty water to avoid them discolouring
2. Peel and chops the carrots, celery and onion, before adding them to a pan with the butter. Cook on a medium heat for 5 minutes then add the artichokes. Cook for a further 5 minutes until the vegetables begin to soften.
3. Add the stock then leave to simmer for a further 25-30 minutes (until the vegetables are really soft)
4. Blend the mixture in two parts, then add to the pan to heat, whilst seasoning with salt and pepper. Serve with creme freche.

The 1st of the Jerusalem Artichokes

This weeks box contains the first batch of this seasons Jerusalem Artichokes!

Also known as sunroot, sunchoke, earth apple or topinambour, its closest veg in appearance is ginger however Jerusalem Artichokes are extremely sweet and even a little garlicky. They grow with gorgeous yellow flowers – similar to daffodils and go as a great addition to winter soups or served on their own roasted! If you’re feeling a little more adventurous, add them to any recipe with butter or cream, sage or thyme, or anything smoked!

Similarly to last week, this week’s box contains lots of varieties of ‘winter veg’ – almost all combinations will go perfectly to make a hearty winter soup or stew. And with the weather set to turn even colder tomorrow, we know that we’ll be needing something to warm us over the weekend!

We’ve come across this quiz in the East London Advertiser ‘How well do you know the history of London’s East End?’. We’ve taken the quiz and it’s a little harder than we thought! Jack who delivers your boxes every week, was born and raised in London’s East End (Roman Road to be precise) and only managed 6/10. Can you beat him?

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

All Boxes
Blue Belle Potatoes, Lancs
Leeks, Kent
Turnips, Perry Court
Parsnips, Lancs
Carrots, Lancs


Medium & Large Boxes
Savoy Cabbage, Kent
Squash, Perry Court
Turnips, Perry Court

Large Box
Kale, Perry Court

No-Potato Substitute

Fruit Supplement
Apples, Kent (All Boxes)
Pears, Kent (Medium & Large Boxes)
Grapefruit, Spain (Large Box)


New Collection Point – St Anne’s Limehouse E14!

For those of you who are somewhat social media-phobic, over the last few days we posted the above photo on Facebook asking for guesses to where our newest collection point is. We had some good guesses (and can definitely see how it does resemble those other suggestions) but congratulations to the two persons who got it right – we will be giving both of them a box instead of just one!

The photo deliberately cuts off the bell tower (which does occasionally ring all night due to timer malfunction almost ending up in a minister-in-pyjamas-up-the-tower episode) but for most years (bar this really weird weather we have had which saw daffodils in January and hail in March) it lays on probably the best crocus carpet display in all of Tower Hamlets. Definitely worth checking out!

St Anne’s Limehouse also has a great Christmas Eve children’s crib service (if you have unruly kids, have no fear, those porcelain figures have been shattered and put back a number of times) and a midnight candlelight service with candles all around the balcony. Check out their upcoming events on their term card and like them on Facebook to keep up to date!

And before Sunday pick up a Mother’s Day card and gift from our very own local Snap Store especially if you are picking up your box from The Coffee Room in Mile End (who just turned two – how did we ever survive without Italian coffee of this quality) or checking out the hot-out-of-the-oven newborn Pizza Room baby sister just a few doors down.With the combination of produce in the box this week, why not make mum this roasted chicken with jerusalem artichoke and lemon by Ottolenghi. Substitute the shallots for quartered red onions, black peppercorns for the pink, roughly slice the lemon and through in whole garlics if you are lazy, add some potatoes under the chicken and you are all good to go!

At its best the Jerusalem artichoke literally shines translucent with all the glorious flavours, underpinned by its initial lemon bath, with a delightful tender texture but still retaining a bit of a bite.

Goes well served over plain cous cous and olive nibbles. Go easy on the olive oil, as chicken thighs are quite fatty and makes it quite rich – balance it with an steamed cabbage side dish and/or a kohl rabi, beetroot and blood orange salad, and you could also add the grapefruit and celeriac from past weeks that didn’t get eaten…


This Week’s Bounty

Standard Box
* Linda Potatoes, Perry Court
* Jerusalem Artichokes, Lincs
* Carrots, Lincs
* Kohl Rabi, Spain
* Beetroot, Perry Court
Red Onions, Essex
Savoy Cabbage, Norfolk
Green Peppers, Spain

Small Box
Items starred (*) above

No-Potato Substitute
Swede, Yorks

Fruit Supplement
Blood Orange, Spain (standard only)
Lemons, Spain


My Funny Veggy Valentine

My Funny Veggy Valentine

Didn’t manage to make a booking for Valentine’s? Give your veg an extra special touch and skip the queues. With funny little Jerusalem artichokes in the boxes this week definitely give Jamie Oliver’s sautéed Jerusalem artichoke with garlic and bay leaves or Ottolenghi’s tried and tested roast chicken and Jerusalem artichoke and lemon a go!

Or if chicken doesn’t light your fire this week, why not go for a heart-warming Jerusalem artichoke and roasted garlic soup. If the garlic kisses isn’t your thing, then try Delia Smith’s carrot and Jerusalem artichoke soup, jerusalem artichoke soup with bacon or a cream of Jerusalem artichoke soup with white wine and double cream, yum!

For all that you need to know about preparing these little knobbers and all that you need to know about them check out our past post Jerusalem, Jerusalem.

We all want to be loved for who we are and that is no different for the funny knobbly celeriac. No better way to eat it than Jamie Oliver’s pure unadulterated smashed celeriac. An exceedingly simple which has gone down a treat, even with minimal to no seasoning. The trick is to make sure that it is sufficiently cooked (even an hour on very low heat is good) to be beautifully caramelised and for the natural sugars to really shine through. A true rough diamond.

And cap it all with a blood orange champagne cocktail. Or make some candied blood orange with dark chocolate for a different Valentine’s day surprise to the usual box of chocolate.

If you are new to us, do check our archives on ideas of how to eat your vegetables for the week!

This Week’s Bounty

Standard Box
* Linda Potatoes, Perry Court
* Carrots, Yorks
* Red Onions, Essex
* Jerusalem Artichokes, Yorks
* Fennel, Italy
Spinach, Perry Court
Celeriac, Kent
Chestnut Mushrooms, Suffolk
Small Box
Items starred (*) above

No-Potato Substitute
Parsnips, Essex

Fruit Supplement
Apples, Kent (standard only)
Blood Oranges, Spain


Jerusalem, Jerusalem

No prizes for guessing what we are having in this week’s box – Jerusalem artichokes! Make the most of these little gems whilst they are in season. Here are some fun facts about them:

  • It is a very misnamed vegetable – there are no real links with Jerusalem
  • It isn’t related to other artichokes The French explorer Samuel de Champlain who brought them to Europe described them as tasting like artichokes which may explain part of their name
  • But they are related to the sunflower and the Jerusalem part of the name is thought to be derived from girasole, Italian for sunflower
  • They are native to North America and were first discovered at Cape Cod in 1605
  • They are used in the industrial production of fructose, which is derived from the insulin content of the vegetable which explains the sweet flavour

Like apples, Jerusalem artichokes do discolour when exposed to air, so drop pieces into water with a squeeze of lemon juice if peeling or cutting.  It is also easier to peel these knobbly little creatures after boiling.

Jerusalem artichoke can be cooked like potatoes (they are tubers after all) and served with or without the skin – scrub clean and leave it on for maximum nutritional benefit (and arguably taste). You can even just scrub and roast them whole like mini jacket potatoes and then split them open. There is the additional benefit that they can also be eaten raw (e.g. in salads) or lightly stir-fried, unlike potatoes.

Now, on what to do with the vegetables in your box here are a few ideas from our past newsletters/ blog posts:

For the rest of the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box
* Valour Potatoes, Perry Court
* Carrots, Lincs
* Onions, Norfolk
* Jerusalem Artichokes, Lincs
* Jan King Cabbage, Kent
Parsnips, Lancs
Sprouts, Lincs
Small Box
Items starred (*) above

No-Potato Substitute
Swede, Kent

Fruit Supplement
Apples – Gala, Kent (standard only)
Oranges, Spain