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Fresh Spinach Fettuccine With Goat Cheese, Jerusalem Artichokes, Morels And Leeks When we got to the farmer's market at noon last Saturday, I hadn't thought about how little might be left. It is early in the season, and Seattle's throngs of organic produce devotees had snapped up just about everything edible. Still, I spied beautiful fresh spinach fettuccine from La Pasta. And then there were dried morels from one of the best local foragers. The fresh ones are due soon, but morels are one of the few mushrooms that really survive drying and rehydrating well; if anything the taste becomes more concentrated. Another booth had a few baby leeks and Jerusalem artichokes (aka sunchokes). I was beginning to see a plan, and some fresh goat cheese (chevre) completed the picture. I hadn't worked with Jerusalem artichokes too much. Oddly, that afternoon I happened to be reading The Curious Cook: More Kitchen Science and Lore and one chapter was about that very tuber. The main takeaway is that they give you gas, and that you can reduce that by boiling them for awhile in plenty of water. I didn't do that, and let's just say I can confirm the diagnosis. Anyhow,...