Tasty Recipes!

Sister Tang’s Hot Pepper Tofu recipe
  • Fry one teaspoon of Sichuan peppercorns and one Tablespoon of chopped garlic in 1/2 cup of non-GMO oil
  • Add one cup of cut 1 inch pieces of  hot green peppers and cook until tender
  • Add cubed firm tofu and fry on both sides
  • Add 2 Tablespoons soy sauce and 1/2 teaspooon salt and mix in together


Green Cow Farm’s Jerusalem Artichoke Feast, 
a simple meal in 3 parts

The great thing about this meal is that you can bake the potatoes, carrots, Jerusalem artichokes, and onions  all together. This saves on time and energy !   We made this for Thanksgiving and loved it.  Try it and please share your thoughts about this amazing tuber and any improvements you make on the recipes !

Jerusalem Artichoke Salad
  • 4 to 6 plump Jerusalem artichokes
  • 3 red onions
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • salt and pepper
  • 1 bunch of arugula about 100g
  • 1/4 cup of small green or black olives
  • 1/2 cup roughly chopped flat-leaf parsley
  1. Slice artichokes in half lengthwise and brush with olive oil
  2. Bake in oven for 30 min or until tender at 350 F (177 C)
  3. Add onions and bake for another 5 minutes
  4. Cut arugula into 1 1/2 inch (4 cm) pieces
  5. Chop flat leaf parsley
  6. Mix arugula, parsley, olives, and the hot artichoke and onions together.
  7. Season with salt pepper and balsamic and olive oil to taste.

Jerusalem Artichoke Soup

  • 400 g  Jerusalem artichokes
  • 400 g carrots
  • 100g potato
  • 1 medium onion whole
  • 400 g water
  • 400g milk
  • salt and freshly ground pepper to taste
  • nutmeg and hot pepper to taste
  • 2T chopped parsley
  1. Brush with carrots, potatoes, onion, and Jerusalem artichokes with oil and bake in the oven at 350 F (177 C) for about 30 minutes or until tender
  2. Cool and chop roughly
  3. Add water and milk and puree in a blender
  4. Cook on low until hot, then add salt, pepper, nutmeg and pepper to taste. (great with Green Cow Jalapeno pepper powder !)


Jerusalem Artichoke Hash Browns

  • 400g potato
  • 200g Jerusalem artichoke
  • 200g onion
  • 1 egg
  • 3 teaspoon flour
  • 4 teaspoon chopped parsley
  • 1/2 cup non-GMO oil
  1. Brush with oil and bake the potato, Jerusalem artichoke, onion in the oven at 350F (177 C) for 30 minutes or until tender
  2. Skin and then mash the potato and artichoke with a potato masher when warm or place the cooled potato through a grater and chop the onion and artichoke.
  3. Place in a bowl and add beaten egg, parsley, 3 teaspoon flour, salt, pepper, and dash of hot pepper.
  4. Make into balls, then flatten into 1/4 inch cakes and fry both sides in a medium flame skillet with oil.
  5. Optional:  serve with a dollop of Green Cow Sour Cream. Yum!