Sunchoke Relish

So good we can’t keep the jars full.

Usually just called “Artichoke Relish” by Southerners, sunchokes (also known as Jerusalem Artichokes) are the star ingredient in our tangy, crunchy relish from the Lowcountry of South Carolina.

What’s a sunchoke? It’s the knobby tuber of a flower in the aster family, originally cultivated by Native Americans. They’re hearty, grow beautifully in the Pacific Northwest and have a slightly sweet and nutty flavor when eaten raw.

We sell our relish every Sunday at the Montavilla Farmer’s Market near the corner of SE 76th and Stark Street from 10AM to 2PM. Stop by our booth for a sample!

Bought some relish and want ideas of how to use it? We love it straight out of the jar, but also try it whenever you might use pickles or capers. Here are some suggestions:

• Pair with a sharp cheese and crackers or bread as an appetizer–cheddar, aged gouda, and pecorino are delicious
• Chopped finely and mixed into deviled eggs or potato salad instead of mustard for tang and a great crunch
• As part of a charcuterie plate at your next cocktail party
• Use as a condiment on sandwiches; it’s a delightful addition to tuna salad and grilled cheese