Over the last two week ends, I have been back in the garden tidying
and preparing for later planting.
One of the jobs was to remove plants which were abandoned to the very
wet (and mucky) winter by this here fair weather gardener.
I had 1/2 a row of salsify still in the ground, and figured though
they probably would be terribly woody by now, it might just be worth
cleaning out the roots and seeing what could be salvaged. Well, after
nearly 10 months in the ground, including the entire winter, they are
still quite delicious.

I still have half a row of kohlrabi to tackle, and I am wondering
whether to chuck those directly onto the compost heap - they too have
been in the ground for the last 10 months or so...

Cat(h)

"Cat(h)" wrote in
ps.com:

I had 1/2 a row of salsify still in the ground, and figured though
they probably would be terribly woody by now, it might just be worth
cleaning out the roots and seeing what could be salvaged. Well, after
nearly 10 months in the ground, including the entire winter, they are
still quite delicious.

That's one of the prime virtues of salsify that caused it
to be popular in the first place: it is available at the end
of winter when most other vegetables are only available if
driet/tinned/preserved.

Its pleasant taste (and some Vitamin C content) didn't do any
harm either.

On 12 Mar, 13:18, "Cat(h)" wrote:
Over the last two week ends, I have been back in the garden tidying
and preparing for later planting.
One of the jobs was to remove plants which were abandoned to the very
wet (and mucky) winter by this here fair weather gardener.
I had 1/2 a row of salsify still in the ground, and figured though
they probably would be terribly woody by now, it might just be worth
cleaning out the roots and seeing what could be salvaged. Well, after
nearly 10 months in the ground, including the entire winter, they are
still quite delicious.

When did you do your salsifi? In July? I've seen people putting them
straight in around May - I've never done them before and was told to
sow in July so that they'd spend the winter and would then be
delicious late winter/spring. This year I've got 'Sandwich Island'
from Tamar Organics. I'm confused now because I was going to treat
them just like carrots ...

I've got lots of gros radis noir seeds (tres piquant). Do you want
some?

"Cat(h)" wrote in message
ps.com...
Over the last two week ends, I have been back in the garden tidying
and preparing for later planting.
One of the jobs was to remove plants which were abandoned to the very
wet (and mucky) winter by this here fair weather gardener.
I had 1/2 a row of salsify still in the ground, and figured though
they probably would be terribly woody by now, it might just be worth
cleaning out the roots and seeing what could be salvaged. Well, after
nearly 10 months in the ground, including the entire winter, they are
still quite delicious.

I still have half a row of kohlrabi to tackle, and I am wondering
whether to chuck those directly onto the compost heap - they too have
been in the ground for the last 10 months or so...

I wouldn't throw anything away until I'd tested it thoroughly!

Alan


Cat(h)

"Cat(h)" wrote in message
ps.com...
Over the last two week ends, I have been back in the garden tidying
and preparing for later planting.
One of the jobs was to remove plants which were abandoned to the very
wet (and mucky) winter by this here fair weather gardener.
I had 1/2 a row of salsify still in the ground, and figured though
they probably would be terribly woody by now, it might just be worth
cleaning out the roots and seeing what could be salvaged. Well, after
nearly 10 months in the ground, including the entire winter, they are
still quite delicious.

Kewl!!!
Are these the parsnip shaped yokes? I have seen pictures but never in the
flesh so to speak.
How do you cook them and how did you grow them?
I have eaten what were called Schwartzwurzel (black root) in Germany which
are alslo sometimes called Salsify and which I would like to grow but they
sound fussy. They have long snake like black roots. The parsnip shaped
ones are easier to grow I think but I have never tried to grow either.

Des


P.S. I ordered jerusalem artichokes from Dobies and assumed they had
forgottten or would not deliver to Ireland but the parcel arrived today. 20
tubers; so here goes.


I still have half a row of kohlrabi to tackle, and I am wondering
whether to chuck those directly onto the compost heap - they too have
been in the ground for the last 10 months or so...

Cat(h)

On Mar 13, 12:25 am, "Des Higgins" wrote:
"Cat(h)" wrote in message

ps.com...

Over the last two week ends, I have been back in the garden tidying
and preparing for later planting.
One of the jobs was to remove plants which were abandoned to the very
wet (and mucky) winter by this here fair weather gardener.
I had 1/2 a row of salsify still in the ground, and figured though
they probably would be terribly woody by now, it might just be worth
cleaning out the roots and seeing what could be salvaged. Well, after
nearly 10 months in the ground, including the entire winter, they are
still quite delicious.

Kewl!!!
Are these the parsnip shaped yokes? I have seen pictures but never in the
flesh so to speak.
How do you cook them and how did you grow them?
I have eaten what were called Schwartzwurzel (black root) in Germany which
are alslo sometimes called Salsify and which I would like to grow but they
sound fussy. They have long snake like black roots. The parsnip shaped
ones are easier to grow I think but I have never tried to grow either.

They are most definitely not fussy to grow - hell, I'm growing them!!
Enough said.
I sowed them some time in late spring last year (sorry, I don't keep a
record of what I do in the garden, which is highly dilettantish of me,
I know), and did nothing further. They grew happily, and as I've just
discovered, can be left in the ground till you're ready to eat them -
including right through the winter and into spring.
I got the seeds in Lidl. I think mine are scorzonera rather than
salsify - which was the name we used to give them when I was a kid.
They have black skin which needs to be peeled off for eating. They
also need plonking into water as soon as they are peeled, as they
discolour to orange wherever the flesh of the root is cut. Salsify, I
believe, produce white roots - and I don't have any recollection of
eating any of that in my youth.
The roots of the scorzonera are a bit of a pain to clean and peel, but
worth it for their delicious creamy taste. I steam them till tender,
then saute them in a little butter with salt and a good bit of freshly
ground pepper. I read in a US website that they were known there as
the oyster plant, because apparently they are supposed to taste like
oyster. This makes me wonder further about the fundamental
strangeness of Americans - but that's another debate. They have a
very subtle flavour, but yet again, I am the only member of the
household to eat them - what is it about the average Irish male and
vegetables that are neither cabbage, brussels sprouts or spuds ???


Des

P.S. I ordered jerusalem artichokes from Dobies and assumed they had
forgottten or would not deliver to Ireland but the parcel arrived today. 20
tubers; so here goes.



That's great! Those too are delicious. Never mind the flatulence -
just open the window.

Cat(h)



I still have half a row of kohlrabi to tackle, and I am wondering
whether to chuck those directly onto the compost heap - they too have
been in the ground for the last 10 months or so...

Cat(h)- Hide quoted text -

- Show quoted text -

On Mar 12, 5:54 pm, "La Puce" wrote:
On 12 Mar, 13:18, "Cat(h)" wrote:

Over the last two week ends, I have been back in the garden tidying
and preparing for later planting.
One of the jobs was to remove plants which were abandoned to the very
wet (and mucky) winter by this here fair weather gardener.
I had 1/2 a row of salsify still in the ground, and figured though
they probably would be terribly woody by now, it might just be worth
cleaning out the roots and seeing what could be salvaged. Well, after
nearly 10 months in the ground, including the entire winter, they are
still quite delicious.

When did you do your salsifi? In July? I've seen people putting them
straight in around May - I've never done them before and was told to
sow in July so that they'd spend the winter and would then be
delicious late winter/spring. This year I've got 'Sandwich Island'
from Tamar Organics. I'm confused now because I was going to treat
them just like carrots ...


I am not sure when I put them in exactly, I think some time in lateish
spring (April or May, possibly), and I let them do their own thing.
Don't look to me for growing advice, whatever you do!

I've got lots of gros radis noir seeds (tres piquant). Do you want
some?

That's very kind of you, but no thank you.

Cat(h)

"Cat(h)" wrote in message
ups.com...
On Mar 13, 12:25 am, "Des Higgins" wrote:
"Cat(h)" wrote in message

ps.com...

Over the last two week ends, I have been back in the garden tidying
and preparing for later planting.
One of the jobs was to remove plants which were abandoned to the very
wet (and mucky) winter by this here fair weather gardener.
I had 1/2 a row of salsify still in the ground, and figured though
they probably would be terribly woody by now, it might just be worth
cleaning out the roots and seeing what could be salvaged. Well, after
nearly 10 months in the ground, including the entire winter, they are
still quite delicious.

Kewl!!!
Are these the parsnip shaped yokes? I have seen pictures but never in
the
flesh so to speak.
How do you cook them and how did you grow them?
I have eaten what were called Schwartzwurzel (black root) in Germany
which
are alslo sometimes called Salsify and which I would like to grow but
they
sound fussy. They have long snake like black roots. The parsnip shaped
ones are easier to grow I think but I have never tried to grow either.

They are most definitely not fussy to grow - hell, I'm growing them!!
Enough said.
I sowed them some time in late spring last year (sorry, I don't keep a
record of what I do in the garden, which is highly dilettantish of me,
I know), and did nothing further. They grew happily, and as I've just
discovered, can be left in the ground till you're ready to eat them -
including right through the winter and into spring.
I got the seeds in Lidl. I think mine are scorzonera rather than
salsify - which was the name we used to give them when I was a kid.

Ahhhhh; that's what I was calling Schwartzwurzel. I had read that they were
fussy. Ok, I will give em a try.
In the canteen in the place I worked in Germany, you would get them as a
vegetable (I think fried in butter) and they were delicious. Here, I have
done em in breadcrumbs; short sections deep fried as fritters after
blanching. LIDL? Ok so. Ta,

Des

On 13/3/07 10:24, in article
, "Cat(h)"
wrote:
snip
The roots of the scorzonera are a bit of a pain to clean and peel, but
worth it for their delicious creamy taste. I steam them till tender,
then saute them in a little butter with salt and a good bit of freshly
ground pepper. I read in a US website that they were known there as
the oyster plant, because apparently they are supposed to taste like
oyster. This makes me wonder further about the fundamental
strangeness of Americans - but that's another debate. They have a
very subtle flavour, but yet again, I am the only member of the
household to eat them - what is it about the average Irish male and
vegetables that are neither cabbage, brussels sprouts or spuds ???
snip
I'm ashamed to say that I had to look this up because I don't think I've
ever eaten it. But in reading a bit about it, the RHS page says that it's
thought to deter carrot root fly if planted near the carrots. And they,
too, say it has a flavour reminiscent of oysters. ;-)
--
Sacha
http://www.hillhousenursery.co.uk
South Devon
http://www.discoverdartmoor.co.uk/
(remove weeds from address)

Des Higgins wrote:
"Cat(h)" wrote in message
ps.com...
Over the last two week ends, I have been back in the garden tidying
and preparing for later planting.
One of the jobs was to remove plants which were abandoned to the very
wet (and mucky) winter by this here fair weather gardener.
I had 1/2 a row of salsify still in the ground, and figured though
they probably would be terribly woody by now, it might just be worth
cleaning out the roots and seeing what could be salvaged. Well, after
nearly 10 months in the ground, including the entire winter, they are
still quite delicious.

Kewl!!!
Are these the parsnip shaped yokes? I have seen pictures but never in the
flesh so to speak.
How do you cook them and how did you grow them?
I have eaten what were called Schwartzwurzel (black root) in Germany which
are alslo sometimes called Salsify and which I would like to grow but they
sound fussy. They have long snake like black roots. The parsnip shaped
ones are easier to grow I think but I have never tried to grow either.

Des


P.S. I ordered jerusalem artichokes from Dobies and assumed they had
forgottten or would not deliver to Ireland but the parcel arrived today. 20
tubers; so here goes.

I still have half a row of kohlrabi to tackle, and I am wondering
whether to chuck those directly onto the compost heap - they too have
been in the ground for the last 10 months or so...

Cat(h)



just a warning to you, Cat......Jerusalem artichokes are sunflower-like
plants and here in Eastern Tennessee, they get HUGE! advice? (excuse my
being forward) give them plenty of room...........(they're yummy though!
I get my roots from the ones in the store) madgardener up on the
ridge, back in Fairy Holler,overlooking English Mountain in Eastern
Tennessee, where Spring is WAY too EARLY this year

On 13 Mar, 13:43, madgardener wrote:
Des Higgins wrote:
"Cat(h)" wrote in message
ups.com...
Over the last two week ends, I have been back in the garden tidying
and preparing for later planting.
One of the jobs was to remove plants which were abandoned to the very
wet (and mucky) winter by this here fair weather gardener.
I had 1/2 a row of salsify still in the ground, and figured though
they probably would be terribly woody by now, it might just be worth
cleaning out the roots and seeing what could be salvaged. Well, after
nearly 10 months in the ground, including the entire winter, they are
still quite delicious.

Kewl!!!
Are these the parsnip shaped yokes? I have seen pictures but never in the
flesh so to speak.
How do you cook them and how did you grow them?
I have eaten what were called Schwartzwurzel (black root) in Germany which
are alslo sometimes called Salsify and which I would like to grow but they
sound fussy. They have long snake like black roots. The parsnip shaped
ones are easier to grow I think but I have never tried to grow either.

Des

P.S. I ordered jerusalem artichokes from Dobies and assumed they had
forgottten or would not deliver to Ireland but the parcel arrived today. 20
tubers; so here goes.

I still have half a row of kohlrabi to tackle, and I am wondering
whether to chuck those directly onto the compost heap - they too have
been in the ground for the last 10 months or so...

Cat(h)

just a warning to you, Cat......Jerusalem artichokes are sunflower-like
plants and here in Eastern Tennessee, they get HUGE! advice? (excuse my
being forward) give them plenty of room...........(they're yummy though!
I get my roots from the ones in the store) madgardener up on the
ridge, back in Fairy Holler,overlooking English Mountain in Eastern
Tennessee, where Spring is WAY too EARLY this year

I got my Jerusalem artichokes when I was out in Malta, I paid 35c per
Kilo, I got 30 tubers to grow and cost 40c thats just over 65p.
I was growing them before but in 2 years Badgers managed to dig out
every one, same as last year they removed a 20 ft row of carrots in 1
night.
I have watered around Sweetcorn with Armilatox to detere them and it
works, but it's to strong to put near root veg.
Regarding Scozonera (vegetable oyster) and salsify I grew these first
in the early 60's and found them both to fiddly to prepare, though
nice.
Also grew Okra (Ladies fingers), green peppers, aubergines with
moderate to fair success.
In those days they were thought to be "Queer gear" in the trade

David Hill
Abacus Nurseries

On 13 Mar, 16:22, "Dave Hill" wrote:
Regarding Scozonera (vegetable oyster) and salsify I grew these first
in the early 60's and found them both to fiddly to prepare, though
nice.

Nothing fiddly about salsifi! I grew up on salsifi fritters. Just peel
them like you would parsnip, cut them in slices and throw them in cold
water with a bit of vinegar. Then do a 'blanc', (not sure how we say
this) it's boiled water with salt and mix a tea spoon of flour in
water and throw this in the boiling water and cook the salsifi in
there for about 40 minutes (depending how fat the slices are). Then do
the fritter batter and dip each salsifi in the batter, fry and eat
with a little mayo, yum yum ;o) You follow this with apple friters and
it's a kid's feast!

madgardener writes

just a warning to you, Cat......Jerusalem artichokes are sunflower-like
plants and here in Eastern Tennessee, they get HUGE! advice? (excuse
my being forward) give them plenty of room..........

They get tall (6ft or so), but don't seem to need much sideways space -
about what you'd give to potatoes. They might flower but don't always do
so. And once you have them, they're quite hard to eradicate. But easy
and trouble free - well worth growing.

--
Kay

On Mar 13, 5:30 pm, K wrote:
madgardener writes



just a warning to you, Cat......Jerusalem artichokes are sunflower-like
plants and here in Eastern Tennessee, they get HUGE! advice? (excuse
my being forward) give them plenty of room..........

They get tall (6ft or so), but don't seem to need much sideways space -
about what you'd give to potatoes. They might flower but don't always do
so. And once you have them, they're quite hard to eradicate. But easy
and trouble free - well worth growing.

--
Kay

I agree Kay but I find it a devil to peel them, have you got any tips?

Judith

" writes
On Mar 13, 5:30 pm, K wrote:
madgardener writes



just a warning to you, Cat......Jerusalem artichokes are sunflower-like
plants and here in Eastern Tennessee, they get HUGE! advice? (excuse
my being forward) give them plenty of room..........

They get tall (6ft or so), but don't seem to need much sideways space -
about what you'd give to potatoes. They might flower but don't always do
so. And once you have them, they're quite hard to eradicate. But easy
and trouble free - well worth growing.


I agree Kay but I find it a devil to peel them, have you got any tips?

I boil them with their skins on, then if you press down at one end they
tend to slip out of their skins.

One of those 'green scrubbers' used for pan scouring (the sort that are
just an abrasive cloth, not the ones with a sponge attached) are good
for cleaning any knobbly vegetable.
--
Kay