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I'm always rather staggered by Jerusalem artichokes. Firstly, by their impressive and evocative name; it makes me think of exotic locations with correspondingly interesting cuisine and highly sought-after seasonal foods of subtle flavour. Secondly

is that I really love the stripy green marrows, particularly the Italian varieties with exotic names; it's those I fail to spot as they vanish among the foliage.So, I'd better expand my recipe repertoire, as it seems likely that this marrow crisis