FROM THE GARDEN

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Salsify and Oyster Chowder
Serves 4

1 lemon, juiced
1 lb. salsify
1/4 lb. apple wood bacon, diced
1 large, yellow onion, finely diced
1 celery root, peeled and diced
1/2 cup white wine
2 cups clam juice
1 bunch thyme
1 cup cream or milk
2 dozen oysters, shucked
Pinch cayenne pepper
1 Tbsp. parsley, chopped

Fill a medium bowl with cold water and add the lemon juice. Peel the salsify and cut into 1/4 inch dice. Add salsify to the lemon water.

In a large saucepan, cook bacon until crisp. Remove bacon and sauté onion, drained salsify and celery root for about 8 minutes. Add white wine, clam juice, 2 cups water and thyme. Cover and simmer until salsify is tender.

Add cream, oysters and cayenne and simmer for 5 minutes. Pull out thyme sprigs and add bacon and chopped parsley and serve.