Sunday Mornings at the Farmers Market

Heirloom and cherry tomatoes

Burgundy bush beans, green beans, shishito peppers, gold rush wax beans

Yellow peaches, red plums, starkrimson and green bartlett pears

Peak summer produce means juicy tomatoes, delicate varieties of greens, string beans, peppers and fruits. This season radishes have been an all-star in my kitchen. I’ve practically been dreaming of recipes to include them in.

Radishes

Habanero peppers, banana pepers, cubanelle peppers

Thick slices of radish braised in butter, vegetable stock, and sugar. Raw crunchy slivers tossed in a sweet and spicy arugula salad. Softened in a white bean and collard green stew. Leaves and stems sautéed with turnip greens and sliced garlic, drenched in lemon. The perfect garnish on tacos. Thinly sliced into an herb-packed sandwich, bright and layered with flavor. Sharp and peppery notes that are savory and assertive in taste and texture. A toothsome addition that favors complexity on the plate, radishes are also a favorite of mine for their resiliency. Like other root vegetables, they are designed to store nutrients for plants, making them inherently sturdy. 

Imagining all of the different ways the delightful crunch and spice would be complimented has been an exciting challenge and one that resulted in reminding all my loved ones about the small, flavor-packed veggie that adds so much to a meal.

Cucumber, tomato and radish salad for work

Beets, carrots and lightly picked radish over a bed of arugula dressed in a home-made balsamic pepper and date dressing