Fall is such a fun time for me with food. My farm share is in full harvest and each week I get to bring home my favorite foods – pumpkin, apples, butternut squash, potatoes of all colors, pears and more. I am looking forward to the promise of a few new additions the farm added this harvest season.
● Sunchokes – similar in appearance to ginger root and in taste to jicama with a mild sweetness and crunchy texture, this root veggie is an excellent source of fiber, magnesium, iron, calcium, and potassium. I enjoy eating them raw cut into strips with hummus, as well as roasted with other root veggies like carrots and beets.
● Persimmons – these are a mildly sweet berry similar in appearance to a tomato and provide an excellent source of vitamin A and other antioxidants. Persimmons can be used in both sweet and savory dishes.
● Salsify – this root veggie is brand new to me and I am hooked on the earthy taste, similar to parsnips, see my recipe below. Don’t let its stick-like appearance dissuade you from trying it! Salsify provides an excellent source of fiber, iron, vitamin C, thiamin, calcium, potassium, and phosphorus. Salsify can be eaten cooked or raw, just be sure to peel it. Pro tip – salsify emits a sticky juice, wear gloves while handling to avoid the stick factor!
Jess’s Super Salsify
– 1 ½ pounds salsify roots, washed, peeled, and trimmed and cut into 3 inch pieces, about ¼ inch thick
– 2 Tablespoon olive oil
– 1/4 Teaspoon sea salt
– 1 Teaspoon dill
– 1 Teaspoon black pepper
Add olive oil, salt, and pepper to hot pan
Add salsify pieces to brown, turning frequently, for about 10-15 minutes
Remove to plate and top with dill
Enjoy! My family paired this dish with cheesy faro and simple roasted chicken
Content submitted by Jessica Roy MS, RD, LDN