Jerusalem artichoke / sunchoke tubers - suitable for either eating (wash thoroughly then boil and use like a potato) or planting. They love sun and are not fussy about water. But more water equals a larger harvest of tubers in the Fall. I harvested 20 pounds of tubers from a 3' diameter area.
Good survival food in case of supply chain issues. Once established, they give annual crop in the Fall, and can be left in the ground until almost April, digging tubers as needed. They sprout easily from the smallest tuber or fragment, and some tubers will always be missed during harvest, guaranteeing new plants with zero effort. Any unwanted emerging plants are easily removed, never becoming a nuisance.
For more info see this article.
https://en.wikipedia.org/wiki/Jerusalem_artichoke
My favorite (and insanely easy) sunchoke recipe is diced and boiled in the skin, with butter and fresh rosemary. They taste like new potatoes with a hint of artichoke.
Reply to coordinate pickup in Arcadia.