Poached and Glazed Scorzonera, Red Fife Wheat Crumbs, Nasturtium Leaves, Lemon Thyme, Wood Sorrel, Annis Hyssop, Spring Garlic Jus, Ramp Oil
Scorzonera, more commonly known as salsify, is a root vegetable known for it's oyster-like flavor. In fact, it is often called the "oyster plant". In it's just picked state salsify resembles a non-tapered carrot. Peeling it reveals a white, slightly fibrous flesh. Most people familiar with salsify probably think of it as a fall or winter vegetable. The farmer who grew this particular salsify, however, finds it to be at it's peak right after winter when it is at it's sweetest. I agree 100% with this line of thinking. And biologically speaking it makes perfect sense. Vegetables such as salsify, when faced with extremely cold temperatures turn some of their starches into sugar as a defense mechanism. The sugars don't freeze as easily and thus protect the plant from the cold and greatly benefit anyone that eats it.
The salsify is really easy to prepare in the manner I'm about to explain. First, I peeled the black outer layer off. Then I trimmed the salsify and placed it in a pot with chicken stock and a bunch of chopped spring garlic. I cooked the salsify at a gentle simmer til soft throughout, about 30 minutes. I removed the salsify and set it aside. I strained the liquid, placed it in a sauce pot and reduced it to a thick glaze. I warmed the salsify in the glaze coating it evenly. I adhered the greens to the pieces of salsify as well as the wheat crumbs.
I added a little water to thin the glaze into a jus and spooned some of it onto the plate. I finished the dish off with some drops of ramp oil.
Product-
Organic Scorzonera Salsify - Culton Organics
Organic Heritage Red Fife Wheat - North Star Orchards
Organic Spring Garlic - Culton Organics
Organic Nasturtium - My Garden
Organic Lemon Thyme - My Garden
Wild Wood Sorrel - My Garden
Organic Annis Hyssop - My Garden
Wild Ramps - David Sill's Wild Edibles
The salsify is really easy to prepare in the manner I'm about to explain. First, I peeled the black outer layer off. Then I trimmed the salsify and placed it in a pot with chicken stock and a bunch of chopped spring garlic. I cooked the salsify at a gentle simmer til soft throughout, about 30 minutes. I removed the salsify and set it aside. I strained the liquid, placed it in a sauce pot and reduced it to a thick glaze. I warmed the salsify in the glaze coating it evenly. I adhered the greens to the pieces of salsify as well as the wheat crumbs.
I added a little water to thin the glaze into a jus and spooned some of it onto the plate. I finished the dish off with some drops of ramp oil.
Product-
Organic Scorzonera Salsify - Culton Organics
Organic Heritage Red Fife Wheat - North Star Orchards
Organic Spring Garlic - Culton Organics
Organic Nasturtium - My Garden
Organic Lemon Thyme - My Garden
Wild Wood Sorrel - My Garden
Organic Annis Hyssop - My Garden
Wild Ramps - David Sill's Wild Edibles