For sale at local farmers markets
Vegetables and nuts: arugula, Asian greens, beets, Brussels sprouts, cabbage, carrots, celery, chard, chicory, collards, cornmeal, endive, green onions, grits, herbs, horseradish roots, Jerusalem artichokes, kale, kohlrabi, leeks, lettuce, mushrooms, mustard greens, Napa cabbage, pecans, polenta, radicchio, radishes, sorrel, spinach, sweet potatoes, turnips and greens, winter squash
From local reports
“The first thing I sell out of are those radishes. They’re just so pretty.”
That’s Megan Busby speaking about the beautiful little French breakfast radishes, an heirloom variety called D’Avignon, she brings to market each spring. The radishes are cylindrical, about 3 or 4 inches long, with bright pink tops and white bottoms. Busby sells her radishes and other vegetables at the year-round Peachtree City Farmers Market on Wednesday and Saturday mornings.
French radishes are only one of the dozens of radish varieties you’ll find at local farmers markets this spring. Radishes are a quick-to-grow crop that does best in cool weather. As soon as the temperatures start climbing, the roots start getting bitter. But in spring, they’re juicy, crisp and one of the freshest tasting vegetables at the market.
Busby’s certified organic farm, Shoot, is in Randolph County, Alabama, 4 miles from the Georgia state line. Busby is the eighth generation of her family to live on the land and farm this property that’s been farmed since 1801. She’s in her sixth year of farming there.
“French breakfast radishes are great for people who think they don’t care for radishes,” Busby said. “They’re really mild. So mild the French slice them lengthwise, saute them in butter and layer them into a baguette to eat as a sandwich.”
D’Avignon radishes take about 21 days to mature. She puts in about 120 row feet of radishes, seeds spaced two inches apart.
Busby just started seeding radishes and will be bringing them to market about the end of March. She’ll keep succession seeding for five or six weeks to have a fresh crop to harvest up until temperatures heat up. She expects to have them available through the first week of May.
“I bring them to market in bundles of eight or 10 radishes. I’ll bring 20 bunches and they’re always the first thing to sell out. I remind my customers that the leaves are just as useful. The radishes mature so quickly that the leaves are very tender. They’re really good in a salad.”
Radishes won’t be the only “pretty” offering at Busby’s March farmers market table. “I have a greenhouse and I’ll be bringing hyacinths, cilantro, arugula and romaine lettuce that grow in the greenhouse. The only thing coming from the field will be the radishes.”
With bundles of hyacinths and bunches of French breakfast radishes surrounded by the bright green of spring herbs and lettuce, it’s a sure sign spring is almost here.
Dashi-Pickled Radishes
Savannah Haseler, executive chef of Decatur’s Twain’s Brewpub and Billiards, created this quick pickle recipe to accompany spicy chicken, fish and seafood dishes, or to go alongside a sandwich or in a salad. She makes them occasionally to accompany a special such as panfried redfish with kimchi orzo and miso-braised rapini. In our photo, she’s served them alongside a sandwich of house-smoked trout with Le Puy green lentils, arugula and sprouts in lemon vinaigrette, all served on rye bread.
Any locally available radish will do in this recipe. Ones with a pink skin will turn the pickles a lovely shade of blush, and any radish will retain a bit of crunch to go along with the vinegar bite. The quantity of radishes you need will vary by the type of radish you buy. Start with a half pound and slice enough to fill a pint jar.
Instant dashi is available at stores that carry Asian groceries like First Oriental Market in Decatur, where Haseler buys hers, or the Buford Highway Farmers Market. No instant dashi? Just leave it out. The pickles are still delicious.
Haseler says, “Radishes are very versatile and raw they are crispy with a peppery taste. In a quick pickle they can hold on to their crispiness while adhering to the flavors they’ve been pickled and adding their own flavor profile. How thickly you slice them can add different depths to a dish and they go well with a variety of proteins and food styles.”
You may find you have a little leftover brine after covering the radish slices. Let it cool, then strain and use the seasoned vinegar in your next vinaigrette.
8 ounces radishes
1 1/2 cups unseasoned rice wine vinegar
1 tablespoon salt
1 tablespoon granulated sugar
2 teaspoon instant dashi
1 teaspoon mustard seeds
1 teaspoon black peppercorns
Trim the radishes and slice them about 1/8-inch thick. Put sliced radishes in a one-pint jar.
In a small saucepan make the brine by combining vinegar, salt, sugar, dashi, mustard seeds and peppercorns. Bring to a boil. Carefully pour brine over radishes. Allow to cool and refrigerate at least one day before serving. Will keep up to one month refrigerated. Makes: 1 pint pickles
Per 1-tablespoon: 10 calories (percent of calories from fat, 0), trace protein, 2 grams carbohydrates, trace fiber, no fat, no cholesterol, 202 milligrams sodium.
About the Author
