Jerusalem Artichokes and Nettles

RECIPES:
Both recipes are from "Stalking the Good Life" by Euell Gibbons

Pickled Jerusalem artichokes
Wash and peel the chokes
Pack into quart jars
Add to each jar:
1 cup cider vinegar, 1 clove garlic, 1 red pepper, 1 t. dill seed
Fill with cold water.
Cover and refrigerate to pickle. Eat when they seem done to you.

Sauted Stinging Nettes
Yes these are Stinging Nettles! Do not touch with bare hands. Use
tongs or wooden spoons to stir the nettles in a bowl of water until
throughly washed and then lift from the water with tongs or a slotted spoon
and drop into a kettle. No need to add water-the few drops that cling to
the leaves will be plenty.
Cover the pot and cook slowly until the nettles are as tender as cooked
spinach. Season with S & P and butter, if desired, and serve. Cooking
completely removes this plant's stinging abilities. Besides being very
tasty, nettles are high in protein and vitamins A and C.

And from Mr. Gibbons' "Stalking the Healthful Herbs":

Creamed Nettles
Mix cooked nettles, about 2 cupfuls, with a small can of cream of
mushroom soup and 1/2 cup cream. Heat and serve over toast.

Now if you are really interested, he goes on to describe uses for the juice
leftover from cooking nettles - mixed with S&P and a little vinegar, as good
for "removing unwanted pounds" or mixed with honey to cure a cough or used
as a hair tonic.

Here's one last nettle recipe:

Nettle Beer
To 4 quarts freshly picked nettle tops add 2 gallons of water, 2 sliced
lemons, and 2 ounces dried ginger root. Boil gently for 40 minutes, strain
and add 2 cups brown sugar. When cool to lukewarm, dissolve 1 cake yeast in
2 cup of the liquid and stir into the brew. Bottle and cap immediately and
it will be ready in a few days. Serve ice cold. (foams wildly) Considered
"a good beverage for old people, relieving their gouty and rheumatic pains"

I make no claims about any of this but offer Euell Gibbons' remarks for your
enjoyment.