Harvesting Yacon

October 2019
Now is the time to be harvesting your Yacon.
Dig deep! the roots go down a long way! Don’t worry if you break one or two on the way you can use these first.
remove all the tubers from the root. make sure you keep the stem of the plant with the hard core around the base of the stem, this is your new plnt for next year.
Wash the tubers and leave to dry in a greenhouse or shed, you can eat them now but they will develop sweetness over a couple of weeks. Consumed straight from the ground, they will be crisp and crunchy a bit like watermelon but not sweet at all.
if storing put in a cool dry place away from mice!! No need to exclude light as they don’t ‘go green’ like potatoes. As the tubers do not have ‘eyes’ (growing points) they will store a long time.
Uses – raw in salads and fruit salads, cooked – roasted like sweet potatoes or make ‘Yacon’ syrup, low callorie sweetner (see recipes).

Rhubarb fizz

Roast a quantity of rhubarb, washed and cut into chunks, put into a roasting dish and covered with foil. It takes about an hour to soften and I usually do this when cooking something else in the oven.
Do not add any water or sugar the the roasting process.

Allow to cool, blitz in a food processor or with a hand blender to a smooth liquid. You can freeze this for later or use straight away.

To make the drink – Put some ice in a jug, pour over a quantity of the rhubarb ‘smoothie’, add Prosecco, or another sparkling wine or use soda or tonic for a non alchoholic blend. The mixture will need some sweetness, the best sweetner to use is some ‘Ginger Rosemary’ syrup (see seperate recipe for syrups). Add this to taste, keep sampling to get it right!! You may also need to add a squeeze of Lemon or Lime Juice to bring out the flavours.