I told Barbara a few weeks ago I would have some salsify recipes and I've got two here that I had in mind. I've never made these to a T before, and I rarely do when it comes to recipes (except baking). Ex:I like to put fresh herbs and stuff in the marinade for the second recipe.

The first I believe is from an old German cookbook "Das Neue Kiehnle-KochBuch"

"Salsify in Butter and Onion Sauce"

2 to 2 1/2 lb. salsify

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1 cup milk

1 quart salted water

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3 tblsp butter

1 onion, chopped

1/3 cup flour

1 cup chicken or vegetable stock

2 cups milk

1/8 tsp nutmeg

salt to taste

1 tblsp lemon juice

2 tblsp heavy cream

1 egg yolk

Peel the salsify and slice into 1 1/4 in slices. Put in to a big bowl with a couple tablespoons of vinegar and couple pinches of flour. This keeps the salsify from discoloring. Bring the milk and water to a boil and add the salsify, cooking until lightly softened-about 15 minutes. Drain and set aside to toss with sauce

To make sauce: Cook the onion in butter a few minutes until soft. Add the 1/3 cup flour, stir in the stock and milk and bring to a boil. Stir frequently, lowering the heat. When thickened, add salt and lemon juice.

Toss with cooked salsify in pan. Cook gently, covered about 40 minutes. Right before serving, mix with cream and egg yolk without reaching boil. Serve immediately. Serves 6-8

I like to use the above recipe on it's own, but also as a base for a number of other dishes. You cook mix swiss cheese in, and instead of simmering covered at the end you bake it in a gratin dish topped with breadcrumbs and more cheese. Then you got salsify au gratin. Or you could adjust the consistency with bottled clam juice and add potatoes and bacon for "mock oyster stew". A lot of folks say it tastes like oysters. A lot of the residents at a retirement community I worked at called it "vegetable oyster." Seems they either had fond memories of it and loved it, or couldn't stand the thought of it. Here's the other:

"Marinated Fried Salsify"

1 1/2 lb salsify

3 to 4 quarts water w/ 1/2 cup vinegar

1 tblsp butter

1 tblsp lemon juice

salt and pepper

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1/4 cup wine vinegar

1 tblsp olive oil

Peel and slice salsify into sticks, like french fries. About 3 to 4 inches long. Keep from discoloring by putting in water/vinegar. Place in saucepan and cover with water. Add butter, salt, pepper, and lemon juice. Bring to boil and cook till fork-tender. Drain well and place in bowl with vinegar and olive oil a couple hours in the fridge. Drain again and when dry deep-fry in hot oil till golden-brown, 365 degrees or so. Sprinkle with salt and serve immediately.

Sometimes I serve this kind of dish with cocktail sauce or something but personally I like it with just a little salt and pepper.

Whew, I think that's it. I know you won't have any fresh salsify for while still. But you'll be blessed for sure because it's hard to find locally unless you know someone who grows it. I've had a hard time locating it from time to time from local produce companies who deal with restaurants. I think I'll grow some next year in my much-bigger garden. I know it can't take up that much space can it? Good luck!

Dale