THE weather has been exquisite for working outside this week. Who can resist that luscious sunshine and those cool breezes?

While I let some gardens lie fallow for a few months to get rejuvenated, others I've been planting with good food for winter and spring: brussels sprouts, carrots, purple-topped turnips, sugar snap peas, broadbeans, leeks and other good things.

I've also started the tomatoes that will be growing in my greenhouse through the winter.

They did so well last year, I'm going to do more this season.

We've been curing the olives we picked the last two weeks, soaking them in fresh water every day before putting them into a salty brine.

I continue to get chillis every day, so I'm drying some, making chilli jam with others, and saving a few fresh ones to tuck into soups and salads.

I harvested my first Jerusalem artichokes this week and they are beauties!

I didn't fancy peeling all those little tubers, so I just gave them a good scrub, tossed them in olive oil, sea salt, fresh thyme, and chopped garlic, and roasted them at 200°C for 40 minutes. They were delicious, slightly crunchy with good roasted flavour.

Alas, although they taste great, Jerusalem artichokes tend to have an unfortunate effect on the, ahem, bowels. Let's just say you (and everyone around you) will remember them.

I've been discussing this predicament with various foodie friends and one suggested adding baking soda to the dish to counteract the effects.

Another said that if you serve it in small portions such as a small bowl of Jerusalem artichoke soup or a bit of puree under a steak, you can enjoy the flavour without regretting it later.

Do you have a trick for discomfort-free Jerusalem artichoke indulging? I'd love to hear about it.