Collards or Kale
Napa Cabbage/Bok Choy Mix
The white root resembling a skinny parsnip is salsify. Sometimes referred to as oyster root, salsify is a mildly flavored vegetable popular in Europe, especially in Belgium.
The long dark root that looks something like burdock or an evil carrot is black salsify, also called scorzonera.
Both have a mild, yet unique flavor, often described as tasting similar to oysters or artichokes, and are interchangeable in recipes.
To prepare, scrub the root as you would a potato but do not peel, as the skin contains many of the roots nutrients. Both can be cooked as you would other root vegetables- boiled, sauteed, baked, used in soups and stews. The black salsify is actually really delicious just sliced and eaten raw, with a beautiful milky white flesh it almost tastes like coconut. The lighter colored part of the leaf closest to the root is also delicious and can be enjoyed quickly sauteed in butter.
1-2 lbs salsify
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 quart half and half
salt and freshly ground pepper
freshly grated nutmeg
1/4 lb monterey jack cheese, shredded
1/4 lb gruyere cheese, shredded
Slice salsify into 1/4 inch thick pieces. In a large soup pot, melt the butter. Add flour and cook over moderate heat for 2 minutes, whisking constantly. Add the half and half and bring to a boil. Cook, whisking, for about 3 minutes, or until the half and half is slightly thickened. Season with salt, pepper and nutmeg. Add the salsify to the pot and cook over moderate heat, stirring occasionally, until tender, 25 to 30 minutes.
Preheat oven to 400. Pour salsify mixture in a 9 by 13 baking dish and sprinkle with cheeses. Bake for about 20 minutes, until the cheese is melted and the gratin is bubbling. Preheat the broiler and broil gratin for about 5 minutes, or just until the cheese is golden and crusty. Let stand for 10 minutes before serving.
Salsify and Roast Garlic Soup
1 1/2 lbs salsify, unpeeled
1 bulb garlic
2 large onions or 4 small, finely chopped
2 l stock
1 carrot, and diced
1 medium potato, diced
2 bay leaves
a few sprigs of thyme
olive oil for frying
salt and pepper
Scrub that salsify and chop into one inch sections and leave in acidulated water (water with a squeeze of lemon), so that it doesn’t discolour.
Roast the garlic at 180 degrees, for about 20 minutes. Slice the top off a bulb of garlic, exposing the top of each clove and drizzle with extra virgin olive oil. Roast and allow to cool, then squeeze each clove out of it’s papery jacket.
Saute the onions in the olive oil until translucent. Add the carrots and potato for a couple of minutes. After, add the stock, bay leaves, thyme, garlic cloves, and salsify.
Bring to the boil and simmer for about 20 minutes or until the salsify is tender. Remove the thyme sprigs and bay leaves and blend. Season to taste with salt & pepper.
Here's how we recently enjoyed it~
Max's quick Braised Radicchio with Napa Cabbage
Preparation time 15 minutes. Chop Radicchio and Napa widthwise into 1" sections, wash, strain. Mince small onion and couple cloves of garlic. Over medium heat add garlic and onions to olive oil, saute in oil until starting to brown 5-10 mins. Toss in Radicchio and Napa mix with onions and garlic, pour a dash of balsamic vinager, cover and turn to low for 5 minutes or until wilted and starting to loose red color but still crunchy. Makes a great sweet and bitter braised salad side that will compliment any meal. To get a little fancier toss with chevre, chopped parsley, pepper.
And in case you still have some of last weeks celery left, here's a recipe sent to us by a current CSA member~
Cream of Celery Soup
Preparation time 45-60 minutes. Plan to serve it immediately, makes 4 – 6 servings
Bring to a boil in a saucepan. Cook, covered, until soft. Puree in blender. Place in kettle:
4 cups celery – in 1 " chunks
3 cups potatoes – in 1" chunks
4 cups water
1 tsp. salt
Saute onion with salt in butter until translucent. Add celery and celery seed (note: I didn't use celery seed, only because the celery was CELERY). Saute until tender. Add to first mixture.
1 cup very finely-minced celery
1 cup minced onion
scant ¼ tsp celery seed
¼ tsp. salt
2 – 3 Tbs. butter
Whisk into soup, about 10 minutes before serving:
1 cup milk
¼ cup sour cream or heavy cream (you can increase this amount for a richer soup)
white pepper to taste
Heat the soup gently. She suggests a heat absorber plate under the saucepan.
(from Moosewood Cookbook by Mollie Katzen)