Alissa NelsonA few years ago, local chefs started hopping on the sunchoke bandwagon. Suddenly you had sunchoke purées and soups and risottos popping up like mushrooms after a week of fall rain. This happened to correspond to my first farm-share experience. As it turns out, Biver Farms is quite the purveyor of sunchokes. Every week for about a month, I would find myself with about two pounds of the little guys. I got sunchoke fatigue, to be honest.But like all things there is a season (turn,
