We got sunchokes from the farmers' market this weekend; the lovely folks at Veenstra's Vegetables had a recipe box too, so I grabbed a page that had a bunch of ideas for using them. After reading up a bit about them, it sounds like sunchokes are very easy to maintain and propagate, so I'll consider buying extra this week and planting a small bed of them.

The flavor of a sunchoke is earthy but crisp and refreshing. It really brightens the flavor of a rich comforting soup like a chowder.

( recipe for Cheese & Sunchoke Chowder )

We've been drinking this new pizza beer lately and really like it. It's infused with lots of common pizza flavors: garlic, oregano, tomato, etc. and of course tastes awesome with pizza and pasta. Actually, I've found that it tastes good with lots of foods. Give it a try if you see it in the store, it's a local microbrew too, produced for them by Sprecher.