i am interested in finding this if anyone has some and a good recipe. hubby says he had it when his father was alive .he says its the best in the world. i have never had it, and dont know how to fix it? i can pay for it or trade for it.
We are going to attempt to grow salsify this year. Actually, I was just asking about it down at the gardening forum LOL! My FIL is allergic to shellfish, and so MIL wanted to grow it so she could make *oyster stew* for him. So, we're trying it this year. Which really doesn't help you out, but if we get a good crop, I can send some your way to try!!
I don't have any either but was curious about it after reading in one of my garden/cooking/preserving books. I can share what the book says if you are interested.
"Use salsify raw, cooked, in soups or with meats. Place scraped, chopped salsify in cold water with lemon juice or vinegar to prevent discoloration before cooking."
"To cook salsify bring 1 inch water to a boil. Add one pound of peeled salsify and 1/2 tsp salt or to taste. Return to boil, simmer 15-20 minutes or until for tender."
Salsify Soup (Mock oyster soup)
1 1/2 c. peeled, diced salsify
1 1/2 c. water
1 qt. whole milk
1 T. butter
salt and pepper to taste
Cook salsify in salt water until tender. Add remaining ingredients and heat. Serve w/ crackers.
flour or bread crumbs
salt and pepper to taste
Roll boiled salsify in egg, dip in flour or bread crumbs, saute in butter until tender. Season to taste.
2 c. cooked salsify
3 c. crushed crackers
1/2 tsp. salt or to taste
1/8 tsp. pepper
3 c. milk
2 T. butter
Layer salsify and crackers in a buttered baking dish. Sprinkle each layer of salsify with salt and pepper. End with crackers on top. Beat eggs and add milk. Pour over crackers. Dot with butter. Bake at 350 for 35 minutes.
"Mama always says stupid is as stupid does" Forrest Gump
"It is discouraging to think how many people are shocked by honesty and how few by deceit." Noel Coward's Blithe Spirits
i*ll be dumbed . i have never in my life would have thought in a million years this would be true. im about to fall over in my chair, whoooooohooooooooo please anyone, who has this stuff, and thank you for the recipe. i will return the favor some day, for your help.
We'll be growing salsify again this year. Last year was a bust for most everything, but hope springs eternal.
It takes almost a year to get a harvestable crop of it here in Western Wash. We've also grown scorzenera or black salsify. I don't think they taste anything like oysters, but that just might be me. We add them to soups and stews or steam them and serve with butter, garlic and lemon. They also good fried in butter, but then what isn't? They have a very pretty blue flower their second year.
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They grow salsify at the Shaker Village at Pleasant Hill, Harrodsburg, KY, and serve it (the baked version, yummm) in the dining room at the Trustee's House. It is delicious, I'd love to grow it but don't know a commercial source for seed or tubers or ?? to get it started.