With the arrival of a hard frost for us, November weather has officially settled in: crisp mornings, shorter days, and hearty dinners filling the kitchen. At Quarter Acre Farm, we’re celebrating this cozy season with something new from the field (sunchokes!), delicious market eats, and a reminder that even during Easton’s busiest festival weekend, there’s still a calm corner waiting for you at the farmers’ market.
What are sunchokes and why should you try them?
Sunchokes (also called Jerusalem artichokes) are the tuber of a sunflower. They’re not related to artichokes, but once you taste them, you’ll wonder why they aren’t on everyone’s table.
We’ve been wanting to add more perennial crops to our rotation, and sunchokes felt like a natural fit. A native, resilient, nutrient-rich root that thrives in our soil and adds something truly unique to the fall harvest.
We’re growing an heirloom called White Fuseau, which we love because:
- It has a delicate, sweet, nutty flavor (think somewhere between a potato and a chestnut)
- The thin skin means no peeling; a quick rinse and scrub is usually enough
- Tubers are round-ish and easy to clean and prep
Sunchokes are incredibly versatile. Here are a few ways we recommend cooking them:
- Roast with garlic, shallots, oil, and salt; they caramelize beautifully.
- Sauté with butter, garlic, and a bit of Old Bay (or J.O. seasoning 😉) for a crisp-tender side.
- Mash with a little cream for a nutty twist on mashed potatoes.
- Shave raw into salads for crunch and bright flavor (they stay crisp, like a water chestnut).
- Blend into a luxurious cream of sunchoke soup as a simple, elegant starter.
Chef’s tip: When roasting sunchokes, don’t crowd the pan; giving them space helps them crisp up instead of steam.
They’re also a naturally prebiotic food, high in inulin, which means they’re great for gut health. Because this is our first year growing sunchokes and they’re perennial, we have a limited harvest. If you want some, we recommend you pre-order to lock them in. 👉 Pre-order here
Sunchoke storage tip: Keep them in a cool, dark place or in the fridge crisper wrapped in a paper bag. Use within two weeks for the best flavor. If they get a bit soft, roast them anyway, they caramelize into deliciousness.
Don’t forget our purple sweet potatoes!
If you’re already dreaming of fall sides, don’t miss our purple sweet potato varieties: Delaware Purple and Purple Majesty. These heirlooms hold their color and flavor beautifully when roasted or mashed, making excellent companions for sunchokes on your fall table.
Saturday Special: Steak Taco
Our market grill will be sizzling with Steak Tacos this Saturday, thinly sliced beef seared to perfection, tucked into a warm corn tortilla, and topped with our bright, zesty pico de gallo.
Try it with an egg for a heartier morning meal, or add cheese for a cheesesteak vibe. While you’re at the booth, pair the taco with other fan favorites: a pint of soup or a side of our housemade hot sauce if you like a little heat and tang.
Soup of the Day: Black Bean Chipotle
We’re whipping up a batch of Black Bean Chipotle Soup, which is hearty, flavorful, and so satisfying. We slow-cook black beans along with carrots, onions, garlic, and a few chipotle peppers.The result? A smoky, hearty soup that warms you from the inside out perfect for the crisp November weather. This soup is plant-based and gluten-free. 👉 Pre-order to reserve your quart
Take-home meal this weekend: Veggie Fajitas with Cilantro Rice
If you want market flavor without the cooking, our frozen Veggie Fajitas with Cilantro Rice will be available for Saturday pickup. Made with sweet peppers, corn, onions, and garlic, it comes with white rice infused with cilantro. It’s vegan, gluten-free, and ready to heat and enjoy. 👉 Pre-order to reserve yours
Heads Up: It’s Waterfowl Weekend in Easton
This weekend is the Waterfowl Festival, which means some locals skip downtown because they assume parking will be impossible. But the farmers’ market is not impacted early in the morning!
The main Waterfowl activities don’t really get going until 11am, so if you come before 10am, the parking lots next to the market are usually wide open.
Please don’t avoid the market. Instead, come early, grab a spot, enjoy a beautiful November morning, and support your local growers and makers.
Why visit the Market this Saturday?
✅ Try a new heirloom: White Fuseau Sunchokes
✅ Eat on the spot: Steak Taco from our grill
✅ Take home easy dinners: Veggie Fajitas with Cilantro Rice
✅ Pick up pantry staples: butternut squash, heirloom pumpkins, pico de gallo, heirloom garlic, and more
✅ Enjoy friendly, local vendors who love to chat about good food
See you Saturday at the Easton Farmers’ Market
Bring a friend, a hungry stomach, and come early. The market is where community and flavor meet and this week, we’re excited to share something new from the field with you.