Mark your calendars! June 1st, four Sundays from today, will be the start of the fifth season of the Fairmount Neighborhood Farmers Market. Sweet Water Farm will be back with their wide selection of fruits, vegetables, and preserves, Fair Valley Farm will have their pastured chickens, as well as pork and lamb cuts, and Tiger Lily Art Company will be offering gorgeous fresh cut flowers. The market will be open 10 AM-2 PM on Sundays in the Sun Automotive lot on the corner of Agate Street and 19th Avenue. In anticipation of the spring vegetables you can look forward to at the market, here are some ideas for the often overlooked and under appreciated radish. When young and fresh, these are delicious crunchy treats dipped in butter and sprinkled with fancy sea salt.
They are also wonderful sautéed in butter and tossed with fresh mint.
And they make a pretty pink pickle, a perfect garnish for Cinco de Mayo tacos. See you at the market in a month!
Quick Pickled Radishes
makes 1 pint1 bunch radishes
1/2 cup cider or white vinegar
1/2 cup water
1 Tbsp sugar
1/2 tsp fine sea salt
Combine the brine ingredients in a small sauce pan and heat until the sugar and salt have dissolved. Allow to cool. Trim the tops and tails from the radishes and wash them well. Slice them into 1/4 inch slices and then cut these disks into strips. Pack the radish pieces into a clean pint jar. Once the brine has cooled, pour over the radishes so that they are all submerged. Seal and refrigerate. You can serve within 30 minutes, and they will last for a week or two refrigerated.