260924 Mon Feb 18 12:16:28 -0800 2002 8 26 International 0 1378808 I have come across this vegetable (I assume that's what it is) at Borough market - it looks interesting (little green bits that look like a cross between polished coral and asparagus) and I have been tempted to buy it but I havent a clue how to prepare it or what it might taste like. Any suggestions? Mon Feb 18 12:16:28 -0800 2002 0 Hallie 1 1378812 I've linked below a very recent thread about samphire from the General Topics board, which might give you a little information. General food questions get a wider audience, and so probably more responses, on General Topics than on the regional boards. Link: http://www.chowhound.com/topics/show/288482#1556734 Mon Feb 18 14:22:58 -0800 2002 1378808 0 Caitlin McGrath 2 1378814 Thanks Caitlin. Obviously synchronicity at work - I was unaware that others had posted about samphire so recently. It must be in season now. I'm very excited about trying it. I have just searched the web and found a crab and samphire risotto recipe that sounds fab! By the way, I'm a McGrath too. Where are you from? Mon Feb 18 15:44:51 -0800 2002 1378812 0 Hallie 3 1378817 Well, I'm a fourth-generation-in-the-US-McGrath, and I don't recall which Irish town my great-grandfather was from. The following generations have been somewhat itinerant, but I grew up in Northern California and presently live in New York City--nowhere near you, I'm sure. :-) Mon Feb 18 18:24:28 -0800 2002 1378814 0 Caitlin McGrath 1 1378822 Samphire is a marsh plant which grows near the foreshore. It(aka 'sea asparagus'- clue to treatment) is generally treated simply. i.e. trimmed, lightly blanched then tossed in butter/lemon juice. It has a fairly narrow season. It can be a bit stringy if old. Tue Feb 19 07:17:17 -0800 2002 1378808 0 Gavin Jones 1 1378828 Funny you should mention this, as yesterday's Food Programme (BBC Radio 4, rough equivalent of US NPR) was devoted to seawood in many forms & preparations. You can read about it - or even listen to it, I believe, via the link below. They mentioned the following as a useful website too: http://www.seaweed.ie Link: http://www.bbc.co.uk/radio4/progs/genre/genre_food.shtml#food Tue Feb 19 11:06:44 -0800 2002 1378808 0 magnolia 1 4226642 Hi Halie, Samphire is wonderful to eat as is with anything, espesh fish. I used to buy it in England where it is also known as sea asperagus, and is a content of Prince Charles;s breakfast! Just eat it raw! it really is wonderful-just use the small stalks. I wonder if you have managed to buy any here-if you have I would appreciate you telling me precisely where so I( can get some too!). I lve in Farmingdale. Long Island NY 11735 so can get into the city easily. Sun Dec 07 03:46:39 -0800 2008 1378808 246379 mike acton 2 4226686 First saw in this country at D&D in Soho. Known in France as salicorne, comes from salt flats in n Brittany, S Normandy. Sell primarily pickled there, but best out of hand with fleur de sel. Known there as 'sea beans' Sun Dec 07 05:12:28 -0800 2008 4226642 71113 Delucacheesemonger 1 4226643 Hallie, by the way, m,y email is mjacton@aol.com if you could be troubled to reply. Thanks Mike Sun Dec 07 03:48:10 -0800 2008 1378808 246379 mike acton