I'd like regular ancestral cooking emails!
This is the season of Jerusalem artichokes, which are a traditionally-foraged food here in Italy. They are full of prebiotics, which I guess is why they are notoriously hard to digest. I’m working on that though, having read that when they are lacto-fermented they don’t cause the same problems.
So here we have Jerusalem artichokes, along with some garlic and spices, ready for a 5 day ferment.
Interestingly, the name is thought to come from ‘girasole’, the Italian word for their species, the sunflower. This was apparently mis-pronounced when Italian immigrants settled in the US, and turning into the word Jerusalem.
I think I prefer Sunchokes, their other name :-)