(Thank you Wikipedia Commons for letting me share this illustration. Am so into THE COMMONS in concept and application…)
Skirrets! A vegetable of yore– one I am most interested to try someday. Caraway Root as well. I wonder if these are roots that have that inulin thing going on? Do follow the link to “The Cookbook of Unknown Ladies,” a marvelous blog.
Am posting this fascinating historical recipe for my Permaculture friends, who in their edible landscapes and forest gardens seeks to recreate a practical Eden. And– as rain and sun and heat and seasons all become increasingly unpredictable, as they will, we need to diversify what we grow in all our climes. So skirrets will be one to try! Anyone eaten them, or even know what they are?
Here they are on the Plants for a Future Database.
Kitchen Counter Culture 
Thanks for sharing this. I am always looking for new and unfamiliar vegetables to try.
Thanks a well for your visit to my blog Recipes for a Healthy You.
I look forward to more from Kitchen counter Cult.
Regards,
Randy
Will be on the lookout for skirret! I recently came across an heirloom veggie called Rat tail radish, or radish beans. It’s an edible pod with a radish flavor. Sounds delightful and perfect for fermenting. Hubby and I are scouring the seed catalogs for these: http://kgi.org/rat-tailed-radish
It’s very tasty. Quite sweet and no inulin – it’s in the carrot family rather than the daisies. The only drawback I can think of is that the individual roots aren’t very big so it takes a bit of preparation.
Thank you!
A nice piece on skirrets here: http://paradiselotblog.wordpress.com/2014/04/19/from-voles-to-skirret-fries/
[…] and be lost in the full seasons of rural Quebec. You might be moved to start gardening skirrets and seek out knowledge of Buffalo Bird Woman and her writings. Certainly you’ll feel how […]