Joe Baldwin is a Hudson Valley farmer, trained chef and a U.S. Army veteran who has spent decades cultivating both the land and a deep respect for foods that can heal. With more than 70 years of farming experience and a culinary background shaped by his time at the Culinary Institute of America, Castle Point VA, in Wappingers Falls, New York, and his own restaurants, Baldwin brings a rare blend of practical wisdom and heart-centered nourishment to everything he grows and shares. Among the plants he champions most passionately is the sunchoke—an often-overlooked crop he considers one of nature’s most generous allies.

For readers that may be unfamiliar, what exactly is a sunchoke?
The sunchoke—also called the Jerusalem artichoke—is a native North American plant that’s been misunderstood for a long time. It has nothing to do with Jerusalem or artichokes. It grows tall, like a sunflower, with bright yellow blooms, and underground it produces knobby tubers that look a bit like ginger and taste nutty, almost like a potato.

Why do you consider the sunchoke such a special plant?
Few crops give as much while asking so little in return. They’re incredibly generous—nutritious, resilient and versatile. In my 70 years of farming, I’ve found very few plants that support both the garden and the body the way sunchokes do.

A daily harvest of sunchokes

What are the main health benefits?
Sunchokes are rich in inulin, a prebiotic fiber that supports gut health, helps regulate blood sugar and promotes a healthy microbiome. Research from Ohio State University shows the roots can contain up to 75 percent inulin. They’ve also been linked to improved heart health, including lower blood pressure, cholesterol and triglycerides.

How easy are they to grow?
Very easy. They thrive in poor soil, don’t need watering, compost or weeding, and they’ll grow in raised beds, containers or even rocky mountain slopes. On my farm, they grow where nothing else will. When I plant, I just toss in some coffee grounds and wood chips—they love it.

When should gardeners plant and harvest them?
Plant them in early May and let them grow all summer. You can start harvesting around mid-November and continue through winter. The beauty is you don’t have to dig them all up at once—you can leave them in the ground and harvest as needed until they sprout again in spring.

How do you like to use sunchokes in the kitchen?
They’re incredibly versatile. You can sauté them, roast them, add them to soups and stews, blend them into smoothies or dry them into chips. They ferment and pickle beautifully. I always tell people to wash them well—they’ll be covered in dirt—and store them cool after harvesting.

Is there value beyond the tubers themselves?
Absolutely. Nothing goes to waste. The flowers brighten homes and attract pollinators. The stalks can be dried and used as garden stakes. The leaves can be sautéed like greens or dried for tea. It’s truly a whole-plant ally.

How does your background as a veteran shape your relationship with food?
Due to my decades of experience farming and working in kitchens growing up, I was drafted into the United States Army during the Vietnam [War] era and became a cook. After the war ended and I was in the Army Reserves, I worked as a chef in the kitchen at Castle Point VA, cooking for other veterans. Even the Culinary Institute of America, where I studied, was originally established to teach World War II veterans to become chefs. Feeding fellow veterans food that was both healthy and comforting meant a lot to me, and still does. Healing food is personal. It’s about nourishment, dignity and care. I still share these foods with my fellow veterans; specifically crops I grow, dehydrate and ferment.

Why is it important to you to share sunchokes with others?
A lot of people have never heard of sunchokes, so sharing them—through food pantries or directly—brings me real joy. Once people try them, they’re usually amazed at how simple and nourishing they are. They are easy to find, easy to heal, and easy to teach others about.

What do you hope readers take away from this?
I hope people begin to see the sunchoke as a friend—to the garden, to the body and to the heart. It’s a healing ally and a joyful plant to grow. After a lifetime in the soil and the kitchen, I can honestly say it’s one of the most rewarding crops I’ve ever known.

For more information, email Joe at [email protected].