the sunday sprawl of sun kissed our bones neatly for what almost seemed like the last ‘nice’ day on earth. i spent the seventy degree november weather digging deep into the garden just to see what i could find and facilitate. my fingers brushed many worms, an instant coaxing to the soul. beyond cultivating vegetables we spend much time cultivating the dirt they project their roots into. when one flourishes the other thrives, and this relationship is definitive. happiness hinged on dirt. season’s punctuation hinged on the last warm sun of the year.
i am rather devoured and enamored by the soon-coming holidays: unfailingly i’m a sucker for cheer and festive vibrations. the end of the year often feels like a continuous celebration that slowly develops into reflection, rejuvenation, and reawakening for the new year (not before libation and brew alike). this time of year is dotted ceremoniously with dances, parties, follys, and parade – a reason for ruckus, banter, jokes and endless gratitude. and while the garden may eventually lay entirely dormant (sans the productive garlic) the buzz of the season will hang. it will hang in the naked trees, weave itself into the heavy snow, lace itself into warm dinner dishes, and enlighten our eyes in conversations high and plenty. yes year’s end, you can come now.
i have these beautiful sunchoke tubers. if you have them nearby i most definitely recommend a decided roast with olives in the oven, followed by a spinach toss. this salad is the perfect compliment to a cold night, as well filled with earthy flavors that will keep you committed to your unmade new year’s resolutions. happy november and time change sweet friends, the darkness is getting longer, but the dreams are getting louder.
- 1 lb sunchokes, washed, dried, sliced lengthwise
- 9 oz green olives, sliced into halves (pits removed)
- 1 tbl oil
- 6 oz fresh spinach
- rosemary tahini dressing:
- 1 / 2 lemon's juice
- 1 / 4 cup olive oil
- 1 / 4 cup tahini
- 2 cloves garlic, minced
- 2 tbl dijon mustard
- 2 tbl fresh rosemary, minced
- 4 tbl water
- preheat oven to 400 degrees
- in a medium bowl mix together the sunchokes, olives, and oil. toss to coat and spread across a large sheet pan. roast in oven for 20-25 minutes.
- meanwhile make the rosemary tahini dressing by gathering the lemon juice through the water in the base of a food processor - pulse into mixed into a dressing.
- assemble salad in bowls of spinach, roasted vegetables, and dressing.
What beautiful words! Your writing is poignant and touching, and it really made me appreciate the beauty of the fall garden in its last throes. And the salad – I adore fall salad with roasted vegetables, so this is just perfect. Thank you!
Thank you so sweetly for your words, and your visit, Ksneia! It’s beautiful when I’m able to reach another with a painted picture of words. I think the autumn is ever so dreamy, and the garden speaks volumes this time of year. Really happy you like the salad. xo
this is so beautiful! I love your photographs and your words
Maya thank you so much, it’s awesome to hear it ♥
Gorgeous photography! I’ve never had a sunchoke, but I’ve always wanted to try them. Great idea to roast them with olives, that sounds incredible!
xx Sydney
Ah thank you so much Sydney!
Yes, and if you do get to try them soon please let me know – I think they’ve got such an incredibly unique taste! xo
I only had sunchoke (or jerusalem artichokes – I had to google to be sure that it is the same thing
) in soup, I actually made some last week. I would love to eat them roasted, so I am keeping this idea!
Yes, they are so lovely and awesome they answer to both – what beautiful madness! Roasted, they are quite divine – but I am ever so curious about your soup!
Your writing= complete poetry. You are SO good, lady! I was right there with you, feeling the soil and breathing in the last still-summery air. Ah… Thank you!! (oh and sunchokes are one of my faves! will need to try this asap!
alena thank you so much for the sweetest comments, as well your visit (blushing)! – i am so grateful that my words resonate poetically with you, i love to share exactly what i feel. i hope you do try the salad at some point – sunchokes have the most excellent taste.
I have never had roasted sunchokes Danielle but they look amazing! Such a healthy and flavourful salad – love the tahini dressing especially. And your writing is incredibly poetic- just beautiful <3
Claudia, I’m so happy that my writing has been able to resonate poetically with you – it’s a pleasure to be able to share my ponderings (head in the clouds, yes). I definitely recommend roasting sunchokes, it’s a fantastic flavor – and with the rosemary and olives it is a great salad. xo
Rosemary and tahini sound divine. A few years back when we first planted sunchokes we used to make fritters — I bet those would be delicious with this sauce <3
I am extremely interested in the fritters, you’ll have to tell me how you do them sometime! I, too, think the sauce would compliment them perfectly! ♥
Thank you for another beautiful post Danielle, your words are just so exquisitely evocative they really are so powerful. I am there, smelling the earth and remembering worms and sunshine and it’s just so glorious. And then on to accepting winter and the darkness that is enveloping us. Do the clocks go back where you live, here you are suddenly plunged into winter it feels. And sunchokes look lovely, are they like Jerusalem artichokes? They’re my Dad’s favourite, I never see him happier than growing, cooking and especially eating them! xx
Thank you for such thoughtfulness in your words, Susannah – it feels wonderful to know that I am able to provoke such visuals in your mind! Our clocks get pushed back here, and then all of the sudden the days are quite short. & this may sound crazy but sunchokes and jersusalem artichokes are the same awesome vegetable! ♥ I’m so happy eating them too. Thank you for visiting!
Gorgeous food and gorgeous photos, as always x
Emma thank you so much, and for your visit! I’m so happy you love the recipes. It’s nice to be able to reach people with food. xo