My attempt to both be helpful to CSA-supporting comrades with unusual produce, and to prove the usefulness of my recent cookbook/kitchen reference section plug. I’ve never tried this, because nobody’s ever handed me a bunch of salsify, and I don’t know if I’ve ever even seen it at the market. But it’s all from Vegetarian Cooking for Everyone:
Salsify: Also known as oyster plant because of a supposed similarity to oysters, salsify is an old-fashioned root vegetable that’s enjoying a minor comeback thanks to some adventurous farmers. The long, thin roots are not, to my taste, particularly oysterlike, but they are subtle and delicious, more nutty than sweet. Salsify browns the moment it’s peeled, so have a bowl of water mixed with plenty of lemon juice right next to you as you work. Once it’s peeled and cut, boil salsify for about 20 minutes, then dress it with butter, brown butter, or cream with lemon, shallots and parsley. There’s a bit of waste in the peelings, so 1 pound provides only 3-4 small servings.
Juice of 2 lemons
1 pound salsify
1 tablespoon flour
Salt and freshly milled pepper
1 large shallot, finely diced
2 tablespoons butter
Chopped parsley
Set aside 1/2 lemon and squeeze the juice from the rest into a bowl. Peel the roots one at a time and cut into desired lengths or julienne strips. Quickly put the finished pieces in the lemon juice and add water, as needed, to cover. Bring 2 quarts water to a boil in a saucepan and add the juice of the remaining 1/2 lemon, the flour, and 2 teaspoons salt. Drain the salsify, add it to the pot, and boil until tender when pierced with a knife, 15-25 minutes. Drain again.
Cook the shallots in butter in a medium skillet for a few minutes, then add the salsify and cook until golden, about 5 minutes more. Toss with parsley, and season with salt and pepper.

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