Throughout the growing season we'll interview local farmers and chefs, among other food lovers, on what produce and products they're excited to cook with. For In Season, a series on Wednesdays, we'll find out how to eat seasonally, whether you shop at the farmers market or the neighborhood grocery store, or get a Community Supported Agriculture box dropped on your front porch each week.
Have a question about how to prepare a specific seasonal food? Email it to food writer Sarah Baker Hansen at firstname.lastname@example.org.
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I found French Breakfast radishes prettily piled in the Pin Oak Place booth at the Midtown Crossing Midweek Market last Wednesday.
French Breakfast is a spring variety with a long shape and a white tip. It's typically milder than other radishes. Ellen Walsh-Rosmann, who runs the Pin Oak Place booth, said the radishes aren't nearly as peppery as they will be later when the summer heat kicks in.
Walsh-Rosmann said she prepares the radishes, an heirloom variety, in a simple salad with olive oil and lemon. We pulled the recipe off her blog and feature it here. She said cooks can add fresh peas or other seasonal vegetables to bulk it up.
Pin Oak is at the Midtown Crossing Midweek Market every week, and the French Breakfast Radishes will be around for the next few weeks.
Recipe: Easy, fresh radish salad
• ½ of a lemon juiced or 1 teaspoon white vinegar
• 3 tablespoons olive oil
• 1 bunch of radishes, thinly sliced
• Salt and pepper to taste
In a small bowl, whisk together the olive oil and the lemon juice or vinegar. Pour over radishes and toss. Add salt and pepper.
This recipe can be made ahead of time and stored in the fridge. Just keep the dressing separate and add right before serving.
Recipe courtesy of pinoakplace.com.