In Search of the Lean Six Life

Smarter, not harder. Preferrably A LOT smarter.


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Salsify Bisque

One of the themes I am exploring this year is “localizable” recipes. Or maybe I mean “localable”. I’m not sure what the word is/should be yet because I am still inventing it.

Basically, the goal is to find, try and publish recipes that can be made with local, in-season ingredients for central Maryland. So even if they aren’t ACTUALLY local because I bought the ingredients at massive grocery store which is diversely stocked thanks to a global supply chain enabled by cheap oil, the  ingredients could be sourced locally if that same global supply chain came to an end. (Not speculating on the “why”… there are other blogs for that conversation.)

Since I recently brought my winter garden to a close, I thought I would take this opportunity to try a “localable” / “localizable” meal. Turns out I harvested just enough salsify to try this soup recipe.

Salsify Bisque - a local-able/in season winter soup

Salsify Bisque – a local-able/in season winter soup

You guys. It was SO good. I am very sorry I don’t have more salsify, because the soup was amazing. I substituted sliced shiitake mushrooms for the oysters, and added them after blending the soup so they would retain their shape and texture. (Local mushrooms could be used instead easily enough; dried if needed to be available in January.) I garnished the soup with cajun-spiced pumpkin seeds, cheddar cheese cubes, and minced carrot greens. (I didn’t have any parsley.)

One important note about the original recipe: it serves four if you are having an appetizer-sized bowl of soup! For the main (or only) course of dinner, it serves two. Two who were very sad that the pot was empty and there wasn’t more.

(And I know wild/feral salsify grows locally, but I have been unable to identify it except when it’s already too late to eat it!)


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Stalking the Wild … Oh, Oops

OMG, YOU GUYS!

I found a feral yellow salsify (Tragopogon major)!

A Feral Salsify

A Feral Yellow Salsify

I knew they grew around here. And by “knew”, I mean I researched them on the Maryland Biodiversity Project website. And by “researched”, I basically mean stalking.  That’s what I do.

Unfortunately, by the time you spot the flower to find the plant, the salsify root – like other biennials, including wild carrot – has turned tough and unpleasant to eat. So I left this one alone. I have domesticated salsify seeds for my fall garden, and hopefully the experience growing them will improve my ability to spot them in the wild… you know, before the flower appears.