Wednesday, May 19, 2010

Scorzonera

Our parents always told us to eat our vegetables. Otherwise, you know they would just puree them all up and serve it as soup, stuff the veges in the meatloaf, or even get creative by baking zucchini bread. Yet a new vegetable is getting the attention of farmers, chefs and even moms.

Carol Ann Sayle, co-founder and co-owner of Boggy Creek Farm, a five-acre urban, organic farm in Austin, Texas, grew beets, potatoes, squash, broccoli and green beans, to name a few. But only recently did she discover the root vegetable scorzonera.

The name comes from the Italian "scorza" meaning bark and "nera" meaning black. It's a dark-skinned root vegetable that's similar to salsify -- called the oyster plant as it allegedly tastes like oysters. Scorzonera is, in nature, a perennial, but acts like a biennial. It should be blanched or boiled and then the skin will easily peel off. Their crunchy texture makes them unique for salads, stir fry, omelets, or other fun creations. Go for it and try something new!

Sources: Slashfood

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