This unusual root crop, also known as "black salsify," is related to artichokes, cardoon, sunchokes and the lettuces. It was first cultivated around the 16th century in the Mediterranean region and was once extremely popular but fell out when refrigeration became more common. Despite its appearance it is absolutely delicious, with a very distinct flavor that some compare to oysters. In terms of preparation; wash the root, peel the dark skin with a knife or peeler and cook as desired. Scorzonera can be used in many different ways...steamed, roasted, put in a salad cooked or in a soup. I found steaming them until tender and then sautéing in butter was absolutely tasty. How about scorzonera fritters or gratin? Yummmm.
Chicories, chicories, chicories. I am very fond of this precious crop but between our rodent friends gobbling most of the field up and cold temperatures they are having a rough go! It is the same mix as last share: Pan di Zucchero, Bellesque frisee, Cornet de Bordeaux escarole, and Castlefranco variegated radicchio and we hope you enjoy them as much as we do.
This beautiful cabbage variety is a milder and sweeter compared to the typical red and green types. All of its leaves are tender and delicious making it a great candidate for any dish that calls for cabbage.
Perfect for herb butter, adding to soups or a roast dish.
Until next time,