Daily Digest: April 3, 2014

Vegetables

 

Seven simple ways to increase your vegetable intake. [The Guardian

 

An exploration of the meaning behind the "chef" title. [Esquire]

 

Dining etiquette to make you a more savvy restaurant-goer. [WP]

 

Raising the bar: an argument for stool-top dining. [WSJ]

 

As fish populations decrease, should parts of the ocean be cut... Read more >

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Eat this Word: Salsify

salsifyWHAT? The world is your oyster plant. For such a mild-mannered root vegetable, salsify has attracted an unusually high number of ardent defenders and passionate detractors. Unique, delicate, superb, mild, mysterious, its champions insist. Bland, mushy, faded, forgettable, its critics rejoin. Salsify is also known as oyster plant, because when cooked, it's alleged to taste like the mollusk. (More disagreement on this point.) There are, however, a few facts everyone concedes: Salsify is a carrot-shaped winter vegetable. Thomas Jefferson grew it, and a vegetable garden remains the best place to find it in contemporary America. It's much more common in Europe, where people use it in stews, soups, and fritters or simply sautèed in butter. White salsify and black salsify (technically called Scorzonera) are used interchangeably. WHERE? Michael Giletto and Alina Eisenhauer's Beard

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