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Salsify are uniformly excellent throughout the season;
July 21 - November 30

Salsify can be treated like carrots... it's starchier and more aromatic though, and really good to eat raw. It's excellent sauteed, roasted, in soups, stews, or pickled. Mario Batali has a recipe for it in the Babbo cookbook.  He simple sautees it with chilis and lemon juice, serving it as a side.