Hi everyone,
Salsify – I love that word. It just rolls around your tongue and comes out sounding like music. Talk about stereotyping, immediately exotic comes to mind. This vegetable is far more popular in Europe than the U.S., which makes it even more interesting to me.
When we received our 2009 CSA brochure, salsify was on the list of vegetables they are testing this season. So, now I am curious if the flavor of salsify will sing as much as its name. Salisfy comes in two colors – black or white and looks like a carrot or parsnip, but even skinnier. Apparently not only are they tasty, they have a beautiful flower to adorn your vegetable garden as it grows.
This will be a really new one for us. I’ve heard it used by top chefs on cooking shows, but can not recall that I have ever eaten a dish with salsify. Salsify is also referred to as Goatsbeard or oyster root, of which neither sounds as lyrical as salsify. The oyster root reference is because of its taste. A vegetable that tastes like an oyster is even more intriguing. Another reading suggested a taste of artichoke, which is fine with me. All parts of the plant are edible. The leaves are frequently used in salads and the root (like a parsnip or turnip) is used in soups and stews. I wonder then if you can cook it and mash it like potatoes for patties?
So come back this summer for pictures and maybe even a recipe or two. But if you are really curious and came find some locally, try this recipe from Vegetarian Times – Roasted Salsify Soup .
Until then, think spring and fresh veggies coming your way. Look into your local resources for fresh fruit and produce.
Take care, Judy
March 6th, 2009 at 10:36 pm
Salsify huh? Boy, you learn something new every day.
Theresa
Stress-FreeParent.blogspot.com
March 12th, 2009 at 8:38 pm
Hi, listed your site in my spring newsletter for inspiration for the readers… gardens, foods, recipes. Hope you don’t mind.
Love your blog.