The imposing Jerusalem Artichoke.
I'd wanted to try one of these forever...I imagined that it would be some kind of lovely, creamy artichoke-heart like root vegetable that would melt in my mouth, and while it was not it was still worth trying. It had an interesting taste, similar to a very mild turnip and the texture of a potato when it was cooked. The skin came off in pieces similar to the experience of peeling a twig. I used it in a lovely quinoa salad with tahini-miso-orange dressing that I brought to a clothing swap. I can't say that I'm dying to eat this again, but I'd try cooking it at least once more in a dish that showcased its flavour a little more.
