Tag Archives: Yacon

Winter stir-fry

People are always asking me for recipes. I rarely follow recipes as my ingredients vary so much and I just use what I have available. However, I do follow a number of basic, mostly lacto-vegetarian recipes which I’ve evolved to my liking over the years. For instance, last night I used
a) Pea shoots (erteskudd), harvested about 25cm high (before they get too coarse to use; I don’t cut them right down to the soil as they will then resprout once or twice before giving up; to do this, they must be grown in a bucket or similar in deep soil); the peas were a mixture of about twenty home grown varieties, including several heirlooms such as Norwegian Jærert and Ringeriksert).
b) Swiss chard / mangold (it’s been too cold for this to regrow in the cellar where it’s planted in soil)
c) Chicory “Catalogna gigante di Chioggia” (sikkori) (this had resprouted in the cellar from the roots)  
d) Leeks / purre (also stored in soil in the cellar)
e) Yacon (sliced tubers)
f) Scorzonera / scorsonnerot (sliced tubers)
g) Oca (oka) (Oxalis tuberosa)
h) Garlic / hvitløk
i) Chili / chili
j) Bulb onions / kepaløk
k) golpar (ground seed of various Heracleum species;  bjørnekjeks / Tromsøpalme)
The roots are stir-fried first (in olive oil), then the onions are added and at the end the greens for 5-10 minutes, finally mixing in chili, salt and pepper. Served either over whole grain spelt pasta or mixed as a risotto (I use barley normally for a barlotto) with strong cheese or parmesan. 

The roots are stir-fried first (in olive oil), then the onions are added and at the end the greens for 5-10 minutes, finally mixing in chili, salt and pepper. Served either over whole grain spelt pasta or mixed as a risotto with strong cheese or parmesan. 

Last or First?

A few days ago I harvested my yacon (Polymnia edulis). My season outside is a bit too short to get good yields outside, so I grow in large pots which I move in to the living room in autumn and grow on for 2-3 months. This year I was a bit late and one of the plants had been cut right down by an early frost and the other was badly damaged. Both sent up new shoots when they came into the house. 
The first harvest of 2021 or the last of 2020?

Yacon and Madeira Vine flowering outside

To my surprise, I noticed today that both yacon (Polymnia sonchifolia) and Madeira Vine (Anredera cordifolia) have managed to flower outside in the garden before I bring them inside for the winter just before the first frost. I’m surprised as the autumn has been colder than normal…maybe this is rather a consequence of the record warmth in June. 

Yacon (Polymnia sonchifolia) flowering for the first time outside in the garden…the tubers are overwintered indoors
Madeira Vine (Anredera cordifolia) flowering for the first time outside in the garden…the tubers are overwintered indoors


 

Yacon and sunchoke harvest

This week, I harvested both yacon (grown in large pots and brought inside before the first frosts to grow on) and its close relative Jerusalem artichoke (sunchoke), one of our best varieties Dagnøytral (aka Dayneutral , Stampede and Bianca) and the best Canadian variety in trials at Sørbråten farm near Oslo.

Tonight’s barlotto

Tonight’s mix of veg for a barlotto (Norw: byggotto) in which you can put what you want.

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Yacon (bottom left) and (middle top) sprouted edible rooted chicory “Cicoria di Chiavari”. The roots had been stored in damp leaf mould in the cellar and had some nice long blanched sprouts…both the roots and sprouts were used

 

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Sprouted edible rooted chicory “Cicoria di Chiavari”

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Barlotto: stir-fry all the vegetables, cook the whole grain barley, mix and serve…

 

..and end of the year Yacon harvest

Yacon (Polymnia edulis/Smallanthus sonchifolius) also gives higher yields when grown on inside until the end of the year in a large pot; however, it is much less day length sensitive than ulluco and oca…when I had a cold greenhouse, yacon would give at least as good a yield as this by October…
The sweet tasting tubers are becoming quite popular in recent years! Yacon is in the Asteraceae, the roots containing inulin like its edible tubered cousins Jerusalem artichoke and Dahlia.

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The yacon was moved into my living room which is heated…about 2/3 of the leaves froze off before harvest, but it resprouted from the base and continued flowering….

 

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The propagules were sprouting (small nodules used to start next year’s plants)

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My first Yacon flower after 10 years of trying!

I also finally flowered a yacon here! I’ve been growing Yacon now for 10 years, my first harvest here was on 28th October 2006 and I was pleased that I got 1/2 kg for each plant! I had got used to low yields on other South Americans like oca and ulluco when harvested in October, so this was a pleasant surprise!
This yacon was grown on the balcony outside in a large pot, was frosted 2 weeks ago, resulting in some leaf drop, but having moved it inside it has recovered and the flower bud has finally opened!

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