One of the reasons we love fermentation so much is because it is a natural food preservation technique that has been perfected over centuries. Fermentation has been around since before refrigeration; originally a way for people to keep perishable foods from spoiling before refrigeration was invented and to maintain a long lasting supply of fresh foods through times where it was less available.
At firefly we are not just adopting this age-old technique, but the mindset that accompanies it. We look at fermentation as a healthy, economical, eco-friendly and great tasting way of prolonging the fresh vegetables from summer and fall throughout the entire year. Our products make it possible to eat locally and sustainably grown produce throughout the year with the added health benefits of probiotics, enzymes, vitamins and minerals.
This mindset we live by while producing Firefly products is also how we use each product in our own homes. Pairing Firefly’s fermented foods with other foods that are in season is important to us in continuing to live by the local, seasonal and healthy ideals we base each product on.
Right now, in the midst of winter, we look to things like root vegetables and leafy greens, which are in season and readily available in the area, to create the basis for many of our recipes we cook at home and share with you.
Jerusalem artichokes, or Sunchokes, 
are on the top of our list right now. A tuber surprisingly from the sunflower family, Jerusalem artichokes can be used as you would a potato but have a sweeter and mildly nutty flavor that adds another dimension to the dish. Since we have always loved a good bowl of mashed potatoes topped with fermented veggies, it was a natural transition to try out a few variations with Jerusalem artichokes.
They’re healthiest with the skin on (because of the added fiber and nutrients in it), and to keep it simple we either roast or steam them until they’re tender and smash them slightly with a fork. Our favorite combination is with Caraway Kraut because of the nice pairing between the hint of caraway and the earthy flavor of the tuber.
Give the recipe a try, or mix and match your favorite root vegetables to make it just the way you like it!
Jerusalem Artichoke and Caraway Kraut Smash
2 lbs Jerusalem artichokes
2 cloves fresh garlic, minced or pressed through a garlic press
2 tbsp good butter
Salt and pepper to taste
2 cups Caraway Kraut
Clean the Jerusalem artichokes by running under cold water and scrubbing any dirt from their skin. Steam them for 5-7 minutes or until just tender. Remove from the steamer or pot and drain off any excess water. Place in a large mixing bowl and add the garlic, butter and salt and pepper. Smash the artichokes with a large fork or potato masher. Add the Caraway Kraut to the mix (you may want to dice the kraut to a finer consistency before adding so it mixes better). Stir until the kraut is evenly incorporated. Serve warm and enjoy!