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Salsify
As a beginner I have planted all the usual things, but I also bought some salsify seeds. I have never seen or heard of these before, can anyone give me any information on taste etc are they worth growing?
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Salsify
Rock Creations writes
As a beginner I have planted all the usual things, but I also bought some salsify seeds. I have never seen or heard of these before, can anyone give me any information on taste etc are they worth growing? Delicate taste not like much else. Long roots which are a bit of a fiddle to peel - ie they're about half the diameter of carrots and three times as long ;-) They're easy to grow, so definitely worth growing to see if you like them. Then the taste will tell you whether they're worth growing thereafter. Scorzonera is similar but with black roots. -- Kay |
Salsify
On 8/4/09 09:50, in article , "K"
wrote: Rock Creations writes As a beginner I have planted all the usual things, but I also bought some salsify seeds. I have never seen or heard of these before, can anyone give me any information on taste etc are they worth growing? Delicate taste not like much else. Long roots which are a bit of a fiddle to peel - ie they're about half the diameter of carrots and three times as long ;-) They're easy to grow, so definitely worth growing to see if you like them. Then the taste will tell you whether they're worth growing thereafter. Scorzonera is similar but with black roots. Do you steam them Kay and serve them plain or do you do anything else with them? I've eaten salsify and like it but I've never cooked it for some reason. -- Sacha http://www.hillhousenursery.com South Devon Exotic plants, shrubs & perennials online |
Salsify
The message
from Rock Creations contains these words: As a beginner I have planted all the usual things, but I also bought some salsify seeds. I have never seen or heard of these before, can anyone give me any information on taste etc are they worth growing? Worth growing. How do you describe a taste? Also known, IIRC, as 'the vegetable oyster'. You need quite deep soil and preferably, not stony. -- Rusty Growing old is mandatory; growing up is optional. Direct reply to: horrid dot squeak snailything zetnet point co period uk |
Salsify
Sacha writes
On 8/4/09 09:50, in article , "K" wrote: Rock Creations writes As a beginner I have planted all the usual things, but I also bought some salsify seeds. I have never seen or heard of these before, can anyone give me any information on taste etc are they worth growing? Delicate taste not like much else. Long roots which are a bit of a fiddle to peel - ie they're about half the diameter of carrots and three times as long ;-) They're easy to grow, so definitely worth growing to see if you like them. Then the taste will tell you whether they're worth growing thereafter. Scorzonera is similar but with black roots. Do you steam them Kay and serve them plain or do you do anything else with them? I've eaten salsify and like it but I've never cooked it for some reason. I can't remember - it's a long time since I've grown them! Steamed and a bit of butter, I think. They're colloquially known as 'vegetable oyster' but I've never had oysters so I can't comment. -- Kay |
Salsify
The message
from Sacha contains these words: I've never had oysters and if I can help it, I never shall! As most people eat them, UGH! They are excellent when lightly fried, though. One of the few molluscs I like - along ith scollops, (SCollops, I said!), octopus and squid. The rest are only fit for bait, as far as I am concerned. -- Rusty Growing old is mandatory; growing up is optional. Direct reply to: horrid dot squeak snailything zetnet point co period uk |
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Salsify
On 8/4/09 14:43, in article ,
"Rusty_Hinge" wrote: The message from Sacha contains these words: I've never had oysters and if I can help it, I never shall! As most people eat them, UGH! They are excellent when lightly fried, though. I forgot I'd had one of those - horrible, to me. One of the few molluscs I like - along ith scollops, (SCollops, I said!), octopus and squid. I don't even like scollops and they don't like me. Octopus and squid look so disgusting before you eat them that I can't. The rest are only fit for bait, as far as I am concerned. Yup. -- Sacha http://www.hillhousenursery.com South Devon Exotic plants, shrubs & perennials online |
Salsify
Sacha writes
Octopus and squid look so disgusting before you eat them that I can't. Squid is often overcooked. Cooked quickly it is beautifully tender and not in the least rubbery. If cut into bits with the tentacles removed it doesn't look recognisable (although the tentacles are as good as the rest). Octopus needs long cooking, until it changes colour to a beautiful deep red. Just back from Portugal where they not only regularly serve squid and octopus in various sizes, but cuttle fish too. :-) -- Kay |
Salsify
On 8/4/09 20:27, in article , "K"
wrote: Sacha writes Octopus and squid look so disgusting before you eat them that I can't. Squid is often overcooked. Cooked quickly it is beautifully tender and not in the least rubbery. If cut into bits with the tentacles removed it doesn't look recognisable (although the tentacles are as good as the rest). Octopus needs long cooking, until it changes colour to a beautiful deep red. Just back from Portugal where they not only regularly serve squid and octopus in various sizes, but cuttle fish too. :-) I know, Kay - honest I do. I know all the arguments but I just wish they worked on me. I've eaten squid when a friend made it for us in a superb Thai curry and good manners insisted that I did eat it. I can't truly say it did nothing awful to me. But I have this terrible squeamish hang up about what my food looks like before I eat it. For 2 pins I could very easily be vegetarian. In Portugal I sailed into a wonderful little fishing harbour/bay a long time ago and as we were leaning on the wall, having anchored and clambered ashore, admiring a couple of yachts at anchor including ours, contemplating dinner, a fisherman nudged me and as I turned round, dangled a squid 2" from my face. Honestly, I've never recovered! I'm sure a shrink would describe it as a trauma - I certainly would. The upside of that village was that I've never, ever seen so many swallows' nests in one place in my whole life. Wish I could remember its name. -- Sacha http://www.hillhousenursery.com South Devon Exotic plants, shrubs & perennials online |
Salsify
On 8/4/09 23:11, in article ,
"Martin" wrote: snip Did you ever watch Greek fishermen smashing octopus against rocks to make them more tender to eat. On Naxos they used to BBQ octopus, they were really delicious. Didn't you eat Calamari in batter in Italy? In Greece we had it cooked in a very peppery sauce. Yes I've watched it, no I don't eat it. Anywhere! ;-) If my husband really liked pasta and didn't hate rice, I'd eat pasta with veg, or risotto every day in preference to a meat and two veg dish. -- Sacha http://www.hillhousenursery.com South Devon Exotic plants, shrubs & perennials online |
Salsify
The message
from K contains these words: Sacha writes Octopus and squid look so disgusting before you eat them that I can't. Squid is often overcooked. Cooked quickly it is beautifully tender and not in the least rubbery. If cut into bits with the tentacles removed it doesn't look recognisable (although the tentacles are as good as the rest). Octopus needs long cooking, until it changes colour to a beautiful deep red. Just back from Portugal where they not only regularly serve squid and octopus in various sizes, but cuttle fish too. :-) Never had the opportunity of trying cuttlefish - but I'd expect it to be rather squidlike. -- Rusty Growing old is mandatory; growing up is optional. Direct reply to: horrid dot squeak snailything zetnet point co period uk |
Salsify
Sacha writes
I know, Kay - honest I do. I know all the arguments but I just wish they worked on me. I've eaten squid when a friend made it for us in a superb Thai curry and good manners insisted that I did eat it. I can't truly say it did nothing awful to me. But I have this terrible squeamish hang up about what my food looks like before I eat it. For 2 pins I could very easily be vegetarian. In Portugal I sailed into a wonderful little fishing harbour/bay a long time ago and as we were leaning on the wall, having anchored and clambered ashore, admiring a couple of yachts at anchor including ours, contemplating dinner, a fisherman nudged me and as I turned round, dangled a squid 2" from my face. You would not have liked our experience in Greece, idling over lunch, watching below us the husband preparing the octpuses for dinner - a process that involved battering them with a big stone until you were surprised there was anything left, periodically breaking off to rub them against a particularly rough rock. Honestly, I've never recovered! I'm sure a shrink would describe it as a trauma - I certainly would. The upside of that village was that I've never, ever seen so many swallows' nests in one place in my whole life. Wish I could remember its name. We spent delightful afternoons watching the martins hunt and chirrup incessantly to each other, then evenings watching the bats hunting the insects attracted by the castle floodlights - never seen so many bats in my life nor so clearly :-) -- Kay |
Salsify
Rusty_Hinge writes
The message from K contains these words: Sacha writes Octopus and squid look so disgusting before you eat them that I can't. Squid is often overcooked. Cooked quickly it is beautifully tender and not in the least rubbery. If cut into bits with the tentacles removed it doesn't look recognisable (although the tentacles are as good as the rest). Octopus needs long cooking, until it changes colour to a beautiful deep red. Just back from Portugal where they not only regularly serve squid and octopus in various sizes, but cuttle fish too. :-) Never had the opportunity of trying cuttlefish - but I'd expect it to be rather squidlike. Yes, it was. -- Kay |
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