Yes, it’s a Shramp’douille. Shrimp and pork forced into a sausage casing with seasonings and smoked until fully cooked and delicious. “Why in the hell?” might be an  appropriate question. Glad you asked. It all started a few years ago back in New Orleans. .

The Jerusalem Artichoke evokes a mental picture of a hybrid delicacy, an edible flower maybe, from a distant land. Boy does that miss the mark. It’s ugly and looks like a cross between a small bumpy potato and a piece of ginger. The “Sunchoke” as it is also known, is not .

Recipe: 2 ripe pears, peeled, quartered and cored 1 tbls olive oil 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks 1 medium shallot finely minced 1/2 teaspoon salt Freshly ground pepper, to taste 4 cups vegetable broth or reduced-sodium chicken broth, divided Basil pesto (homemade or .