【食装新品】长袖针织T恤
【款号】MTP-9114/FTP-9115
经典的圆领棉涤卫衣，针织螺纹领，百搭款，不挑人，不分年龄，适合各种肤色

【食装新品】长袖针织T恤
【款号】MTP-9114/FTP-9115
【面料】80/20％棉涤卫衣布
【关于面料】弹力面料，细纱编织，对肌肤无刺激，手感柔软，细腻透气，不担心流汗残留，弹力适中，贴身舒适，经久难磨，厚度适中，耐洗耐磨，抗皱性强好整理。

【食装新品】长袖针织T恤
【款号】MTP-9114/FTP-9115
【面料】80/20％棉涤卫衣布
【关于面料】弹力面料，细纱编织，对肌肤无刺激，手感柔软，细腻透气，不担心流汗残留，弹力适中，贴身舒适，经久难磨，厚度适中，耐洗耐磨，抗皱性强好整理。

In the age of Instagram, where everything you eat is supposed to look like a Mondrian, it’s an impressively ugly ingredient. Throw it away and your dog would probably bring it back, so knobbly and stick-like is its appearance. Peel away the inedible, bark-like skin and you’re left with a slightly sticky white flesh that very quickly turns a brownish orange.

I have a go mashing and roasting some salsify: the mash reveals its delicate, creamy side (some foodies believe the taste is reminiscent of oysters), while roast salsify comes out somewhere between a potato and a parsnip – nice enough, but perhaps a little bland.

According to Andrew Clarke, the chef-patron at St Leonards in Shoreditch, London, salsify isn’t really the sort of vegetable to cook solo. “It’s a lovely vegetable to use. But it has quite a neutral flavour, so it’s best to let it take on other things.” He has been cooking with it for decades – most chefs have, apparently – and thinks the age of social media, where people get far more access to menus and ingredients, is what is bringing this lesser-known restaurant staple into mainstream consciousness.

St Leonards used to serve razor clams with trompettes, salsify and cucumber, but Clarke has whipped up a new dish for this year. He cooks the salsify in lamb fat and lamb jus, then shaves some lamb heart over the top before adding pickled prunes. “So, it’s a vegetable dish that’s finished with a whisper, or suggestion, of meat. It’s a different way of looking at vegetables – they don’t have to be just for vegetarians.”

and meat glaze doesn’t feel overpowering. The salsify retains some bite, too, which helps it stand up against the rich flavours surrounding it. For me, it was the standout dish of a meal full of standout dishes. And one that elevated this forgotten vegetable towards something as unusual and intriguing as its name.

Source：Salsify: the secret restaurant staple that's impressively ugly

在精美食物席卷社交媒体的今日，丑而美味的食材反而让人过目不忘，婆罗门参就是例子。

婆罗门参隶属菊科，英文名叫 salsify，念作 sal-seh-fee，是种产于欧洲和英国的冬季蔬菜，产季在十月到次年一月间，根部和花朵可以食用。根部又分为黑白两种，黑色品种更粗实并容易削皮，富含蛋白质、钾、铁、铜等营养。

它味道清雅，吸入肉汁后尤其美味，淡淡的甜味甚至有点像牡蛎，因此也称作「牡蛎菜」(oyster vegetable 或 oyster plant)。做法方面，煮、蒸、炒、烤、做成泥或浓汤都各具风味，生吃也爽脆可口。处理婆罗门参时，建议戴上手套，以免沾到黏稠的汁液，削皮后的婆罗门参记得要浸在柠檬水中，才不会氧化变色。

由于用途广泛，它在维多利亚时代¹的英国曾红极一时，后来一度沉寂，现在变成了一种不常见的食材。不过，英国超市 Waitrose 为了迎合消费者对传统食材的需求，从 2018 年底开始出售婆罗门参和英国沼泽地区芹菜 (Fenland celery) 两种复古食材。此外，近几十年来，不少英国厨师也对婆罗门参颇为青睐，譬如米其林二星厨师 Michel Roux Jr. 就认为它是「用途最广泛、最好吃的根茎蔬菜之一」。而在法国、义大利等欧陆国家，人们从十七世纪起就喜爱食用婆罗门参。可惜它在亚洲较少种植，在市场上可能比较难找，下次去到欧洲时不妨一试。

Source：牡蠣口味的冬季蔬菜：婆羅門參