One more salsify dish....

Salsify and escarole frittata ...

Salsify --salsifying

Once again Orchard Farms had salsify and I've had it three ways so far....
First I cleaned it and parboiled it. It's really good sauteed in a bit of butter and perserved meyer lemon peel. It's also excellent with chicken stir fry seasoned with worchestshire sauce and chili sauce. But my favorite so far --the salsify croquette with bluecheese --mashed 3 parts salsify with 1 part blue cheese and coated in some sort of crumb or flour and sauteed...yummmy!

Is Salsify as good without sour cream and butter? YES!

When I told a friend about how wonderful salsify was she said --probably just the sour cream and butter. So I cooked up the rest --mashed it and used it plain with some jalapenos and onion as a pizza topping. Plain --it is still very very very tasty.
I left one unpeeled --didn't like that so much. And a number of sites have talked about the stickiness of salsify and how it stains your hands while working with it. I found if you rinse it well this was not too much of a problem. It does turn brown quickly if you don't but it in acidulated water although the color change does not change the taste --kind of like grated potatoes turning brown.

Beer with this: Anderson Valley Boont Amber

Salsify really really really good.....

Food of the Week: Salsify
Although, uncommon to most Americans,
salsify has been a popular root among wellknown
characters. In 1982, John A.
Freeman called salsify [the] very special
survival vegetable . In addition, the root was
one of the favorite items in Thomas
Jefferson's garden. Today the root is
popular in France, Russia, and Italy but is
fairly uncommon on the U.S. market. In rare
occasions it could be found on a local
farmer's market, or in a specialty store.
Salsify Facts
The Latin name of salsify is solsequium,
which means the flower that followed the
course of the sun. Salsify is a white to
tanned color root with a tender and mild
taste. The flavor has been described as
anywhere from asparagus and creamy
coconut to an oyster-like flavor.
Salsify grows for approximately 120 days to
a height of 3 feet and is either harvested in
October or kept in the ground until spring.
The root can be stored similar to carrots in a
cool environment with the green tops
removed to preserve the moisture of the
root. The greens can then be used in
salads.
The root is easy to prepare and can either
be roasted, baked, boiled, steamed, or
served au gratin.
Nutrition information (1/2 cup boiled):
Calories: 46, Carbohydrates: 11 g, Fiber: 2
g, Protein: 2 g, Fat: 0 g, Cholesterol: 0 mg,
Sodium: 11 mg, Potassium: 192 mg,
Calcium: 32 mg

Because of its nutritional value, salsify is included as a "Very Special Survival Vegetable" by John A. Freeman in his 1982 classic, "Survival Gardening".


Orchard Farms of Sebastopol sells salsify at the Santa Rosa Farmers Market.

It said to have a slight oyster taste and is often called the oyster plant. Others say it is a combination of asparagus and artichoke and that may be closer to the truth. It is really good and easy to prepare. It has a very thin skin which easily scrapes away. I boiled it and made a puree with butter and a bit of sour cream. It was delicious and I will definitely purchase salsify again.

wine recommendation: Korbel California Champagne "Rouge"

Some additional recipes from foodDownunder