One of my favorite things to do in the Spring and Summertime is to head to the Farmers’ Market on Saturday mornings. Charlotte, NC actually has a couple GREAT Farmers’ Markets. It’s always a bummer when you go to a market and there’s a guy selling Chiquita Bananas…”you KNOW you didn’t grow those, my friend.” 🙂
Some of the markets I’ve been to in Charlotte have a few vendors like that, but for the most part, you’ve got sweet old men and women who own farms in and around the area. One of my new favorite farmers’ market items are RADISHES.
The only time I’ve ever really eaten radishes are on a salad, but they are beautiful vegetables, so I thought…they MUST have more culinary clout than just salad toppings.
A couple weeks ago when I traveled to NYC for a girls’ weekend (which was AMAZING btw) Marie took us to Le Pain Quotidien…a super cute bakery and communal table. This place really was beautiful and the food was so delicious. Marie and I split a Tuscan Platter with Shaved Parmesan, tapenade, basil pesto, sundried tomatoes, ricotta, RADISHES & prosciutto. We dipped the radishes into the ricotta cheese and VOILA!…straight perfection.
As soon as I got home, I rushed to the market to pick up these beautiful red veggies and stop by the store to get ricotta cheese. Seriously…think mid-day snack or light lunch addition, you will NOT be disappointed.
Radishes are typically in season year-round, but their peak is RIGHT NOW…April to July. When at the market or store, look for radishes that are plump, firm, smooth, and free of cracks and bruises. Buy them with the leaves still attached if you plan on eating them raw.
Once you buy them store radishes in a perforated plastic bag in the crisper. Radishes with leaves on should be used within a day or so because the leaves don’t stay fresh very long…those without the tops can be kept for up to a week.
Here are some other ways to eat this sassy RED veggie:
Hope you have a great Tuesday!