As people become increasingly interested in local foods and native plants, the sunchoke, or misleadingly-named Jerusalem artichoke (Helianthus tuberosus) is beginning to bloom out of obscurity. 

This prolific member of the sunflower family was a staple of Indigenous diets from modern-day Canada to Georgia. During the initial decades of European invasion, it also captured the attention of botanists and agriculturalists, eventually becoming naturalized in the Old World and a darling of European cuisine.

However, due to dietary shifts, the post-colonial transformation of the American landscape, and accusations of sunchoke’s inedibility, this once essential tuber was relegated to the fringes of our culture and landscapes. Today, despite their abandonment, sunchokes remain abundant, growing wild along roadsides, trails, and other overlooked edges–the feral offspring of centuries of Indigenous cultivation. 

In this class, we’ll unbury the history, allure, and tasty benefits of the sunchoke, helping to renew a deeper appreciation for this hardy and reliable winter food. We’ll dig into sunchoke’s ecology, cultural history, and edible uses. After harvesting sunchokes from the Horn Farm, we’ll turn to the kitchen for preparation and sampling, focusing on one favored method for enjoying the tubers: fermentation. 

You’ll leave with your own prepared jar of sunchokes for fermenting, fresh sunchoke tubers for eating or planting at home, and a deeper affection for this ancient food, long-adapted to our local ecosystem. As the ecological imperative to re-localize our diets and needs grows more urgent, sunchoke may once again become an invaluable part of our gardens and menus. 

Program Schedule:

9am - 10:45am | Sunchoke in the field: foraging, ecology, & cultural history 

10:45-11am | Transition + Break 

11am-12:30pm | Sunchoke in the kitchen: fermentation & other preparations

What to Bring

• Refillable water bottle
• Pad and pencil for notetaking 
• Basket or bag for take-home harvest 

Gloves, tools, and jars for fermentation will be provided. However, if you would like to spare a jar for the Horn Farm, you are welcome to bring your own 16oz wide mouth glass jar for preparing your ferment. 

Attendees are also invited to pack a lunch and stick around for continued conversation and connection after the program concludes. Lunch will be held in the kitchen from 12:30 to 1:15pm. 

Sunchoke flowers blooming in September at the Horn Farm Center.

Program Notes: 

Environment: This class will take place partially outdoors. Please check the weather in advance and dress accordingly. Be prepared to get dirty. We'll spend part of class harvesting tubers from a sunchoke patch, which will involve hand digging and kneeling in the dirt.

Arrival: Parking takes place in the field above the farmhouse. Plan to arrive 10 minutes early so we can begin each class on time. More details about parking will be communicated in a reminder email days before the program. 

Audience: This class is designed for adult learning. However, children under 12 may attend for free if accompanied by a registering adult. Attendees between 13 and 17 must be registered separately. 

Cost: The standard cost for this program is $/person. Sliding scale options are available to increase accessibility.

Cancellation: All programs are subject to change due to unforeseen circumstances including inclement weather. Participants will receive an email in the days preceding the program for any changes or cancellations. You can review our current Cancellation and Refund Policy here. 

About the Instructor:

Andrew Leahy

Growing up in a rural town called Sweet Valley, just south of Ricketts Glen, Andrew spent his life fostering a love for the PA wilds. He attended Muhlenberg College in Allentown and majored in English Literature and Music Composition while exploring regional ecology, slow food, composting, gardening, and foraging in the spaces between. This eventually led him to the staff of the Horn Farm Center, where, as Community Engagement Coordinator, he organizes educational opportunities, coordinates volunteers, runs social media, blogs, and assists with development and outreach projects. 

Andrew is an avid forager and student of wild spaces, interested in rekindling ways of living on the landscape that are place-sourced and mutually nuturing. In 2023, he had the privilege of enriching his experience by taking the Horn Farm Center's Land Steward Training Program. Beyond the Horn Farm, Andrew leads a book club for the Lancaster Composting Co-Ops, volunteers as a land steward with the Lancaster Conservancy, and spends Saturdays selling produce at Green Circle Organics in Lancaster Central Market.