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Dark Days Week Seven Sunday Dinner

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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.

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

9 responses »

  1. I’ve never cooked with salsify before (or even seen it), but now I’m jonesing for one of those fritters–yum!

    Reply
  2. Jes, when my husband goes on and on about how good something is, you know you have a winner.

    I have to find more of this.

    Annie

    Reply
  3. I just googled salsify as I also hadn’t heard of it. Does it taste anything like a parsnip?

    Reply
  4. Tammy, not really. It is mild and sweet, and hints of oysters and white asparagus. It is hard to describe, but it is so meltingly good. The fritters were crispy on the outside and melted in your mouth.

    I did use very finely ground spelt flour on the outside, whic also added to the taste. A little hint of grains. I am definitely going to hit our organic markets and look for more of it to use. It’s a keeper.

    Annie

    Reply
    • Spelt isn’t easy to find, I’ve gotten it at Roots. Don’t think I found it at David’s or MOMs. I wanted to make some bread out of it, because I loved the spelt bread that The Breadery used to make. I think the last time I ordered it online – not exactly a local solution.

      I just got back on your blog to ask you to try to describe salsify’s taste, but I see you have already tried. I think we all will just have to try it on our own – and the fritters looked like an absolutely delicious way to do it!!

      Reply
  5. Pingback: Dark Days Challenge recap for the South Region: Week 8 | Sincerely, Emily

  6. Can’t wait to try some salsify! I’m hoping the Maple Avenue Market has it. Haven’t seen it at Mom’s …or anywhere else, ever.

    Reply
    • Susan, i don’t remember seeing it anywhere either. I did find some at Harris Teeter this week. I stopped in for coffee on the way home from my annual eye exam. Nothing like shopping with dilated pupils.

      It was from Belgium, and way darker than the fresh stuff I got from the CSA. I bought two stalks just to see if dried salsify tastes different.

      I imagine Whole Foods and Wegman’s would carry it. Don’t have either of those around here yet, but Columbia is getting them both. I think I will just look for it at farmer’s markets during our travels.

      Annie

      Reply

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