Rooty toot toot


Rooty toot toot

Shoppers are seeing a lot more salsify in markets and grocery stores this year. It’s the root of a common wildflower (that’s also called salsify, confusingly enough). It is also sometimes called oyster plant, as it tastes a little bit like oysters. When you’re buying it, look for full, firm roots with uniform coloring. To prepare it, scrape away its dark outer coating with a paring knife. Have a bowl of acidulated water (that is, water with a splash of lemon juice or vinegar) ready to drop the peeled salsify into. Like artichokes, salsify will discolor with exposure to air. Once peeled, salsify can be roasted, steamed or sauteed like asparagus. It also is great grated into quick breads or savory muffins.

Morel minority

Springtime means it’s morel season, those spongy, woodsy mushrooms with a rich, earthy flavor and a slight chew. They’re fantastic with asparagus, but they’re also wonderful with roasted poultry, game or pork, wine-based cream sauces, pastas or in soups. You can buy them either fresh or dried. Dried are certainly more affordable — and, once you soak them in hot water, you’re left with an intense-tasting broth that would be an excellent base for soups or sauces. Just make sure to strain it first, as the folds of morels can harbor grit.

When buying fresh morels, look for the wild variety if you can find them, as they tend to be extra-flavorful. Whether wild or cultivated, they should have spongy caps and a woody smell. Store them wrapped in paper towels in your fridge, but try to use them as quickly as you can, as they don’t have a super-long shelf life.

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