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29 responses to “Oyster! Oyster! Oyster!”

  1. Nick

    The pun police are going to make you shell out for that one.

  2. Phillip

    That sounds pretty danged tasty to me! Of course, I love oysters, and had high hopes that the scorzonera would offer some of that flavor… although I also love artichoke hearts, so it all works out.

    Wish I had the patience to make some of this really slow food… having enjoyed your table, I do know what I’m missing.

  3. Sarah and Aaron

    We continue to be amazed, entertained, inspired and left wondering every time we dip into the marvels of your kitchen. Tonight we are left wondering where on earth we can get some “artichoke heart plant” for our garden.

  4. sportingdays girl

    Does one listen to “Tony Toni Tone” while prepping in the kitchen for “Oyster Oyster Oyster?”
    2nd question: Hank, do you post on a schedule that readers can go by? I’m sure I could track it to find out, but easier to ask. Or simply when inspiration strikes?

  5. ntsc

    I think that he posts on the standard non-daily bloging schedule of: “whenever I feel like it”.

    As with sushi I was introduced to oysters in a situation where I had to eat them or lose face to the girl I was hoping to get lucky with. In both cases I both liked the item and got lucky.

  6. NorCal Cazadora

    Sportingdays girl, I think it was Van Halen’s “Tora Tora Tora.” Oh, wait, there were only two toras in that song. Oh well.

    Either way, I wouldn’t know because Hank made this when I was OUT OF TOWN. He owes me now.

  7. Heather

    I am growing cardoon because I love artichoke heart. Hey, I’ve been thinking about wild-gathering my own salsify, which is basically a roadside weed (gotta love the Asteraceae). Glad to have a use for it (besides pickles) at the ready.

  8. Sylvie, Rappahannock Cook & Kitchen Gardener

    oh, I thought maybe the third item would be mountain oyster or Rockies oyster or whatever name beef testicles go by in your side of the world…

    I just love the oyster dish Hank. It’s giving me ideas for similar named dishes where only one of the ingredients truly is what the dish say they are (although that’s their name): you know, artichokes, Jerusalem artichokes and ????
    or chicken, chicken of the woods and chickweed….

  9. T. Michael Riddle

    Normally not a shroom man Hank, but this dish made my mouth water just reading about it.
    Got to try and get the Mrs. to attempt preparing for me one night soon, when she has time of course!

  10. Oysters Rockefeller Recipe

    […] its grip on its shell even more. After 15 minutes of stabbing and jabbing, I called Hank, the King of All Things Shellfish ™. He picked up the phone, and I said something to the effect of, “I don’t often […]

  11. Nate @ House of Annie

    “Giant, acidic gobs of snot” wow, that’s brutal honesty!

    Definitely a unique creation there. Wish I could try it.

  12. Rachel @ Dog Island Farm

    The first year at my house I found this beautiful grass-like plant with purple flowers growing in various spots in our yard. Little did I know it was salsify growing wild. I got some seed while I was in the UK (where apparently it’s more popular) and tried planting it this year with no luck. I did, however, find 4″ potted plants of it at my local nursery.

    I haven’t tried it yet because honestly the name “oyster plant” scared the begeebus out of me. Thanks for this post! Now I won’t be scared of it any longer.

  13. baltimore mike

    I grew salsify in my garden plot the last few years and I absolutely agree that it tastes more like artichoke hearts than oysters. I’m amazed that more people don;t grow it, but that’s their loss. I only wish I found it for sale at more organic groceries and farmers markets. Thanks god it’s dead easy to grow!

    I also noticed that when I did grow and harvest it, I didn’t find that many recipes on line.. Mostly mashed with potatoes or cooked as some casserole.

    Another tasty veg. is sun chokes, or Jerusalem artichokes .. also in the aster family.

  14. Nick (Macheesmo)

    That is an absolutely stunning dish.

    I must say I’ve never tried oyster plant, but I agree it needs a name change.

    That said, there are some popular veggies with names that make no sense to me like…

    Eggplant: Why? I guess it kinds of shaped like a large egg, but Purple Wonder Fruit has a much nicer ring to it.

  15. Stella

    Well, that is a downright lovely presentation!
    Im sure Ill never make it but I sure would eat it. You have inspired me to grow this sal…sal…salsify plant. And maybe look into the scor…scor…scorzonera.
    Just when I think I know so much…I cant believe what a bubble I live in!

    The article was very entertaining, as are the comments. Not only can you cook but its fun to read.

  16. Stella

    Im back with my quick research findings! Here in MN we call salsify (which Ive never heard of), Yellow Goats Beard. Doh!
    Ill be harvesting some of it as soon as Mother nature puts it forth. Now I have to correct my last post and say there is a very good possibility that this pretty little dish will hit my families table.

  17. Oregon Coast Gardener

    I didn’t see you mention what kind of oysters, or where you sourced yours from. On the central coast of Oregon, I am only aware of Yaquina Bay oysters that are farmed (you have to have a license to farm them, no wild harvesting allowed as I recall). Just wondering if you have a preference for this recipe.

  18. Michael Condon

    Now that sounds like a dish I can get behind! I have never grown it, but I have been very curious about oyster plant, not despite, but rather because oysters are one of my most favorite foods. I have to give this one a try.

    So how did you come to know the taste of a gigantic acidic glob of…..well maybe I don’t really want to know.

    Thanks for yet another inspiration.

  19. IF

    In German Schwarzwurzel (black root). Going out of favor. Poor people dish with lots of work cleaning. But I read more popular In France. Love it, but rare to get in CA.

  20. Barzelay

    I’ve seen it called “black salsify,” and it’s grown by Tierra Vegetables in Sonoma County. They bring some to the Ferry Plaza Farmer’s Market every Saturday morning all through late fall and winter. It’s delicious and I’ve used it in a number of dishes.

  21. Degan Walters

    Wow, that’s beautiful. I’ve never heard of an oyster plant before so that’s great too!
    thanks.

  22. Chef Timbo

    Hi Hank! Great post as always and a very creative dish! From one chef to another…If you want the diner to taste all the components together, I would suggest serving the oyster shell on a bed of rock salt and spices and put the oyster mushrooms between the oyster and the croquette. Another idea would be to make a sauce from the oyster mushroom to place in the bottom of the oyster shell before placing the croquette and poached oyster on top. Love your posts!

  23. marla

    I have not had oysters in years and it is apparent from this post that I must change that. Looks wonderful Hank!

  24. Tania

    having never had the oyster plant, I am nonetheless sure that I would love this. Fried goodness, mushrooms and oysters? Count me in!
    Did you consider calling it “Oyster cubed”? (I don’t know how to do the little “3” in comments, but you get the idea.)

  25. Michael C

    Very nice. I have wanted to try oyster plant for some time. I love oysters, and artichokes too for that matter. And now I have a great recipe to try. Thanks!

    And totally off the point. I am an avid fly fisher and reader. Its stands to reason that one author I really enjoy is John Gierach; an excellent fishing writer. His most recent book, “No Shortage of Good Days” has an great chapter about book signing tours. Having read some of your tour experiences, I think you might enjoy it,

  26. Oysters Rockefeller Recipe

    […] its grip on its shell even more. After 15 minutes of stabbing and jabbing, I called Hank, the King of All Things Shellfish ™. He picked up the phone, and I said something to the effect of, “I don’t often […]

  27. Sam

    Neat concept w/the three oysters. I didn’t realize salsify has such a flavor, both of which I like. I hope to find it (out in nature or in a grocery store) some day.

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