English Salsify (500g)

We get our bunches of English salsify from the Foskett's Farm. They've been farming at Low Farm in Suffolk since 1955, and organic since 2009. James looks after the farm now, with his wife Belinda, and their Labrador, Dizzy. James is as green minded as he is green fingered – he installed solar panels on the farm and encourages wildlife throughout the farm (kingfishers, barn owls, oyster catchers and water voles are some of the more unusual animals he’s spotted

Abel & Cole handles celery, celeriac and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.

The best way to remove the skin is by cooking the salsify first - rather than getting out the peeler. Otherwise, you'll end up with tiny slivers of the lovely, edible white flesh beneath. But beware that once cooked the skin contains an extremely sticky residue so be careful how you discard it, protect your clothing and clean out pans immediately. Here's what you do: Scrub the salsify well then top and tail. Cut into pieces about 10cm/4 inches long and either steam or boil until you can pierce the salsify but it’s not too soggy. When cooked plunge into a bowl of cold water. Using your fingers squeeze the salsify and the skin comes away easily - or you can use a knife if you really must but this may remove too much flesh. To serve: cut into smaller pieces and heat up then serve with melted butter and black pepper or one of our lovely dressings. Store in a cool dry place or refrigerate to prolong shelf life. Don’t forget to wash your fruit and veg before use.