Salsify or Oyster Plant
Dear Aunt Daisy, For ages my "better half" talked of oyster plant, "salsify". Well, just for fun, this year we grew some, and to tell you the truth, except for the fact that the seed grew up on top of the tiny grasslike plant, I would have pulled it up as a weed! However, at present we have some nice roots, but I am not certain how to cook it. I boiled some, but, manlike, HE did not think it had enough kick in it. (I suppose he was thinking of stout and oysters!) Could you tell me the correct way of serving this vegetable? -‘Wondering" (Tua Marina). Yes, indeed, here are some methods ot cooking it. We are growing some ourselves this year for the first time, but have not yet cooked any. I shall be interested to watch the reaction in my own household. You can wash the salisfy, and boil it; then strain it, cut into rounds, dip in batter, and fry. That way it tastes like oysters! Or you can cook it like parsnips, whole, or cut lengthways, or cut in rings, and serve with parsley sauce. You can make "oyster fritters’ by chopping it small, and cooking it in batter. And you can also make "oyster patties" -boil it, add it to a good savoury white sauce, and fill pastry cases with it. Let us know how you like it, and how "he" likes it, too.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19420424.2.46.3.3
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New Zealand Listener, Volume 6, Issue 148, 24 April 1942, Page 23
Word count
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245Salsify or Oyster Plant New Zealand Listener, Volume 6, Issue 148, 24 April 1942, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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