More productive than potatoes, sunchokes (a.k.a. Jerusalem artichokes, sunroot) can be dug in the fall or left in the garden until the early spring for a bountiful harvest of sweet tubers. Crunchy and nutty raw, some folks need to fully cook sunchokes to avoid intestinal gas – but don’t let that stop you from enjoying them in soups and pickles! Despite this gassy reputation, they are incredibly good for gut health. Native to Eastern North America, sunchokes are a traditional crop of First Nations. Available in spring only (pre-ordering starts in January).