My garden in Yakima in the 1980s is just beyond that swing set. It's where I first grew Jerusalem Artichokes, a pretty plant that look like sunflowers. You dig the tubers and eat them like potatoes, raw or cooked.
Oh, at that's me and my daughter wearing dust masks, as Mt. St. Helen's has just erupted.
Preheat the oven to 400°
1 1/2 Tbl. organic olive oil
8 organic cloves garlic
1 # Jerusalem artichokes, cut into 1 inch cubes
1/3 C. water
3 Tbl. lemon
1/2 tsp. each rosemary and sage
1/4 tsp. sea salt
In a small roasting pan, mix the oil, garlic, artichokes together and toss with the oil. Roast, tossing occasionally, for 25 minutes. ln a glass measuring cup mix water, lemon, rosemary, sage, and salt and pour over the artichokes. Roast for an additional twenty minutes or until the liquid has almost evaporated and the artichokes are tender on the inside and crisp on the outside.