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Here’s more about this vegetable by Farmer Lee Jones.

This vegetable got the second half of its name—artichoke—when French explorer Samuel de Champlain noticed how the flavors were similar. When he sent the vegetable back to France, he noted this similarity. (Of course, to add to the wide variety of names used for the Jerusalem artichoke, in Europe, it became known as the French potato or Canadian potato. It’s even been called the Canadian truffle.)

As for the first part of its name—Jerusalem—you’ll need to choose between theories. First, because of the sunflower that emerges from this tuber, Italian immigrants began calling it “girasole,” which means “sunflower” in English. Try saying that Italian word a couple of times and see if you think it could have evolved into “Jerusalem.”

Or you might buy into the idea that the Puritans created this name. After all, they came to the modern-day United States to create a second paradise on Earth, calling the land “New Jerusalem.” Could they have included this vegetable in their vision of perfection?

Here’s the reality. No matter what you call this vegetable, it comes with the same wonderful taste. Just like William Shakespeare acknowledged in Romeo and Juliet: “A rose by any other name would smell as sweet.” So, whatever you call this amazing tuber, the flavor is just as incredible.

However, it’s not appreciated as much as it should be . . .

Underappreciated, Underrated, and Underused

Farmer Lee calls the Jerusalem artichoke unappreciated, underrated, and underused—and it’s hard to argue the point. This vegetable certainly fits the definition of “underappreciated,” meaning something that’s “not appreciated or valued enough.” This vegetable also falls in the category of “underrated,” defined as “rated or evaluated too low; underestimated or undervalued,” as well as in the category of “underused,” meaning to have “more potential than is currently being realized or utilized.”

Fortunately, there’s plenty we can do about that, including to use this earthy-sweet delight in more dishes and menus. Our talented chefs employ this versatile veggie in savory and sweet applications, from ice cream and candied dessert garnishes to wild mushroom tarts. Jerusalem artichokes are also amazing in poultry dishes, game dishes, fish dishes, soups, sauces, and so much more. In Germany and other parts of Europe, they’re even used as the foundation of brandy!

Jerusalem Artichoke in Your Own Creative Dishes

This vegetable is almost as sweet as sorbet with absolutely no starch, which can make it more versatile than potatoes. Raw, it’s nutty and crunchy. Fried, it’s reminiscent of sweet kettle-cooked chips. Carmelized? It’s ideal for dessert!

Once blanched, they obtain the texture of undercooked potatoes and are perfect for frying. Puree them with milk and butter, roast them, and char them. Possibilities for the Jerusalem artichoke are nearly endless! Let your product specialist know what you need: how much and when. Then, Farmer Lee looks forward to hearing about what you do with this adaptable vegetable.

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Well, heck. We’ve already given away the answer.

When you watch the video below, you’ll see a fabulous crop that looks somewhat like brussels sprouts and something like kale—and Farmer Lee Jones was going to quiz you about what they really are. But, that’s okay! They’ll taste just as delicious when you already know their name.

Kalettes are a hybrid vegetable that grows in ways that are similar to brussels sprouts and can take just as long—which is many months—and, because they have incredible flavor when they freeze, we harvest them all winter long.

Hybrids Are NOT Genetically Modified Organisms (GMOs)

As a point of clarification, kalettes are a hybrid species in which two species cross-pollinate. This process was already happening naturally back in the mists of time and, for hundreds of years, vegetable breeders have created new varieties through cross breeding.

That’s totally different from GMOs which, as Farmer Lee Jones states emphatically, we’re adamantly against. GMOs occur in a lab when someone messes with a plant’s genetic structure.

Kalettes are not GMOs. They’re a deliciously amazing cross between brussels sprouts and kale—a perfect fusion of flavors.

More About Farm-Fresh Kalettes

Imagine a blended sweet and nutty taste with the satisfying crunch that cruciferous vegetables deliver. That’s the kalette!

Kalette also looks eye-catching on your plate with tiny bunches of edible mauve leaves on top of an equally edible purple stem. Plus, as Farmer Lee notes, they’re really cool with an unlimited range of use. This one-of-a-kind veggie is wonderful when raw and just as marvelous when roasted, sauteed, steamed, stir fried—or wherever else your imagination takes you.

Kalettes, Farmer Lee adds, are also the ideal symbol for the farm team: a hearty bunch who are strong and determined yet with the patience to lovingly care for the crop during the entire eleven-month growing time. After the stalks reach the thickness of a grown man’s wrist, they’re ready to be part of the best of the day’s harvest. Because we harvest them when winter winds can be quite chilly, we take them into our barn; warm ourselves up a bit; and then hunker down with our razor-sharp shears.

Then, our remarkable kalettes are ready for your diners, gracing your tables in exquisite style. Ready to order your delectable kalettes? Just let your product specialist know.

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Grown in a greenhouse, these luscious crops are transplanted into the fields in April after a frost. The result is similar to what happens with the sugars in grapes that create ice wine with Brussels sprouts becoming so sweet and nutty, deliciously amazing. Freezing temperatures encourage the sugar levels to rise, which brings out their very best, leaving the bitterness behind.

If you look at the fields where Farmer Lee is standing, you’ll see that the Brussels sprouts are planted far apart with a solid bed of clover in between. This, he shares, is regenerative farming at its finest! The clover draws in the sun’s energy, feeding it to the roots of the Brussels sprouts, enhancing their flavor, nutrition, and color.

At The Chef’s Garden, we harvest our Brussels sprouts when they’re nice and young: tender and oh-so-easy to cook, eat, and enjoy. The stalks, though, are as thick as a grown man’s arm, so we harvest them with a machete and bring the bounty into our barn. Why?

This gives us a bit more warmth and light as we meticulously use our fingers to separate sprouts from the stalks.

Because the sprouts are so small, outer leaves that are unfurling, don’t have to be peeled.

Because our small, spotless, and perfect Brussels sprouts are perfect just the way they are—bursting with flavor with splendidly silky leaves.

Brussels Sprouts for Your Discerning Diners

When you need Brussels sprouts for your own creative dishes and menus, you can choose from the more traditional green ones, ones with purple-red leaves that hold their color, or a mix that celebrates the best of the day’s harvest. You know the routine! Let your product specialist know what you need and when—and we’ll do the rest.

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Here’s why.

898 Squash is packed with concentrated sweetness, flavor, and beta-carotene in a single-serving squash. It’s like the butternut squash that we all love but in a perfect serving size. It’s so tender that Farmer Lee even eats it with the smooth, honey-colored skin on. It’s beautiful. It’s sweet. It’s delicious, adding a savory, nutty, malt-like flavor to your dishes and menus.

Combining the Best of the Traditional and the New

Squash has a long and storied history, going back at least 12,000 years, when its seeds were found in an Ecuadorian cave. In the Americas, Iroquois Natives planted the three sisters—beans, maize, and squash—together so they could symbiotically help one another grow, flourish, and nourish people. Fall/winter squash was especially important because it helped to feed people during the cold months of the year when food was harder to gather.

Overall, squash is generally divided into two groups: summer squash and winter squash. They get their names based on when they’re harvested, with hardy winter squash being known for having tough outer skins.

But, as Farmer Lee explains (and exclaims!), this simply isn’t true with 898 Squash’s regeneratively grown with love, time, and attention at The Chef’s Garden. This marvelous squash has all of the robust flavors of a quality winter squash with a skin that’s incredibly tender. Naturally portion-sized and able to fit into the palm of your hand, you can seamlessly include the 898 Squash in a wide range of your creative dishes.

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So says the Cambridge Dictionary—and when it comes to our exotic kale, we agree that it’s both unusual and exciting. It may seem like it’s coming from far away in the tropics, but we’re growing it in Ohio’s rich, loamy soil, where the temperatures are anything but tropical.

As Farmer Lee Jones points out, our exotic kale is actually better suited to the cold than we are. When our farm team lovingly harvests this wonderful crop after the first frost, the starch levels have gone down, and the natural sugar levels have gone up. Delicious.

Here, you can watch Farmer Lee carve the heart of the kale so that you can see the oh-so-tender center leaves.

This is quite a different experience from when Lee was a child and the standard bluish-green leaves of kale were picked at full maturity. The leaves were already tough and leathery, and young Lee disliked picking and eating them. As chefs began educating the Jones family about the possibilities of kale, life changed.

It became unusual! It became exciting!! It became exotic!!!

These leaves could be picked when ripe (but not necessarily at full growth and maturity). Small, tender kale leaves simply burst with flavor and look stunning on the plate.

So, thanks to our friends in the chef world, we now hand-harvest the center leaves of kale in six gorgeous varieties in a rainbow of hues: deep purple, emerald green, milky lavender, and baby red. Leaves range from round with contoured edges to elongated and spiky.

Farmer Lee’s Favorite Applications

Q: Do you prefer exotic kale raw or cooked?

A: Both.

Q: What’s one way that you like it when raw?

A: In a flavorful salad dressed with a drizzle of vinaigrette

Q: How about when it’s cooked?

A: Sautéed for a minute and then tossed with pasta and a handful of fresh parmesan

Q: What’s another good way to use exotic kale?

A: Well, it pairs really well with tender game. And, oh. With pomegranates, wild mushrooms, and ingredients high in acidity.

Q: What’s your go-to snack with exotic kale?

A: Sautéed in olive oil with just a sprinkle of crunchy sea salt

Q: How should we use exotic kale in our restaurants?

A: Our talented chefs know far more than I do. Use your imagination. Let it soar!

Q: How can chefs get exotic kale for their dishes and menus?

A: Reach out to your product specialist today and ask for the incredible exotic kale.

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