Once peeled and prepared, the high-iron root sunchoke has a whispered nutty flavor, which pairs nicely with the licorice nip of fennel, and the smack of apple. For more local food recipes, visit http://localme.tumblr.com. —Jay Geneske
In a bowl, whisk olive oil, vinegar, and lemon juice. Thinly slice (mandolin recommended) the sunchokes, fennel, beets, and apple, and add to bowl. Throw a few shakes of salt and pepper on top and mix well. Decorate with fennel fronds if you’d like. Serve cold.
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