Market Week 2: Radishes

Radishes for sale
French breakfast, red globe, and purple globe radishes

We made it through week two at the farmer’s market today. And we even had produce! Radishes, to be exact. The location got moved this week to the American Legion on Route 6 in Wyalusing. It’s a great spot, and hopefully we stay stable so folks can keep coming back.

We’ll probably do a longer post about it in the future, but the pre-market ritual is interesting. Today we were up at 6am to get outside, pluck some produce, wash it, group it, and pack it up. As we progress to having more than just radishes, we’ll need to start working the night before. Good thing the kitchen is progressing, as you can see in the picture below. For the last two months, we’ve just had a mini fridge, microwave, and electric kettle. Now, we’ve got a full sized fridge and a gas stove. Sometimes it’s the simple things in life . . .

Washing radishes
Market Prep

We also started a new weekly tradition: recipes. Each week, we’ll have a new recipe that features at least one thing that we’ve got for sale. This week it’s radishes, so here’s what we’ve got cooking:

Honey Dijon Potato Salad

Serves 4-6. Originally from Rachel Ray.

Ingredients:

  • 2 lb small red potatoes, quartered
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons cider or white wine vinegar
  • 1/3 cup extra virgin olive oil
  • 6 radishes, sliced
  • 2 tablespoons capers, drained and chopped
  • 1/2 medium red onion, chopped
  • 3-4 ribs celery, chopped
  • 1 cup parsley leaves, chopped

Directions: 

Cover the potatoes with cold water. Salt the water and bring to a boil. Boil the potatoes until just tender, 12-15 minutes. Drain.

Meanwhile, combine the honey, Dijon mustard, and vinegar in a bowl, then slowly whisk in the olive oil. Season with salt and pepper.

To the bowl add the radishes, capers, onion, celery, parsley and hot potatoes. Using a wooden spoon, break up the potatoes into large chunks.

Toss the potato salad, adjust the salt & pepper, then serve.

That about wraps it up for this week. Coming up: chicken news. It’s like a reality TV show . . . someone gets exiled and has to spend the night outside.

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Fruits (Roots) of Our Labor

First Root at Third Root
First Root at Third Root

There it is. The very first thing we’ve made (with a solid assist from soil and water) — a French breakfast radish. Little bugger was delicious, albeit a little spicy to eat straight up. It’s purple and red globe brethren were equally delicious. We’ll actually have produce to sell this week! We’ll try selling two types of bunches: smaller, sweeter radishes and larger, spicier ones.