Honestly, if I didn’t get the salsify from the CSA the end of December, I would never have found my newest favorite vegetable.
Ugly looking vegetable, isn’t it? But it ended up in a lovely dinner of beef sausage, baked red cabbage and apples, and fritters made simply with the salsify. I do need to work on my photography skills though, as the cabbage and apples had juices running all over the plate. I suppose I can’t qualify for cooking magazine photographer, can I?
The salsify recipe came from vintage recipes and I chose the salsify fritters recipe from the Boston Cooking School Cookbook. I made it using local butter from Blue Ridge Dairy, and the spelt flour from The Common Market Coop bulk foods bin. It was really great tasting, just like described, reminding us of oysters.
The sausages were placed in a small pan in the oven to brown. The red cabbage from the last week of our fall CSA were placed in a deep baking dish with apples from the Leesburg Farmer’s Market (I forgot to record which farm we bought them from), apple cider from Heyser Farms Colesville MD, honey from Baugher’s Westminster MD, and baked with the sausage. Baked it all at 300 degrees, for about an hour to get the beef sausages to caramelize.
Finished it all off with some pumpkin ice cream left in the freezer from our earlier trip to Baugher’s.