21 May 19
Boulder Daily Camera
Market Happenings: Longmont Farmers Market is celebrating the tasty root vegetable with Radish Day on Saturday at the Boulder County Fairgrounds. Visitors can taste multiple radish varieties from different farms, then cast their vote for “The Raddest Farmer.” Vendors will feature radishes paired with products, and participating booths will have a radish sign. Brad Kelley, owner of Boulder Pan-Asian eatery and market Kelley and Ping, is bringing two Asian-inspired radish recipes to the Longmont market this weekend.
There will also be demos and various activities, like a radish-themed kid’s face-painting booth. Saturday in Longmont will also host the second Artisan Show of the season where visitors can peruse and shop from more than 20 local artisans and craft makers adjacent to the farmers market.
In season now: Local markets are stocked up with arugula, asparagus, beef, bison, bok choy, bread, carrots, cheese, chives, compost, greenhouse cucumbers, edible flowers, eggs, green onions, greenhouse tomatoes, heritage flour, kale, lamb, onions, plant starts, pea shoots, pork, mizuna, microgreens, mushrooms, radishes, spinach and turnips.
Lots of this, please: From oblong to round, and spicy to mild, locals can enjoy the many flavors and colors — pink, purple, white and even gold — of spring radishes.
The farmer says: Radishes are synonymous with spring and are typically the first colorful produce to hit the stands. Unseasonably cooler weather delayed local radishes’ peak, but as of now, they are coming in strong.
New to Longmont’s market block this year is Brown’s Farm. Owner John Brown, a farming legend and mentor in Boulder County, is back in action to help usher in the next generation of farmers, and that includes farm manager Catherine Blackwell — who happens to also be a radish fan.
“I love radishes because they grow so quickly that you don’t have to weed them,” said Blackwell. “They also add a fun pop to the market stand.”
Blackwell is entering Brown’s Farm’s prized pink beauties into the Radish Day tasting contest — a variety that previously won. Also in the running are Bacchus, Cherriette, Easter Egg and French Breakfast. Each variety has its own tasting notes as some are spicy, like the Bacchus, while others are mild, like the Pink Beauty. Be sure to sample all the radishes and then buy a bunch of your favorite kind to take home. And if you find yourself at the Denver market this weekend, be sure to grab a bunch of Acres at Warren Tech’s mixed radishes. Nestled within the bunch is the unique golden Zlata variety, an eastern-European varietal known for its spice and regal hue.
How to prepare: If you’re eating straight from the market, give the radish a quick rinse, then a dip in market-made tzatziki. Eat the radish from its root to its stem, greens and all. Radishes taste best when raw and pickled.
Goes with: Radishes pair well with fresh bread, goat cheese, asparagus, micro-greens, butter, snap peas, basil, honey, eggs, green garlic, cucumbers and yogurt.
How to store: Cut off the greens, which extract moisture from the root, and store unwashed radishes in a closed bag in the fridge. Wash before eating. The greens can be used in smoothies, soups or pesto.
Good to know: This list represents a general overview of the week’s harvest, not every item that is being produced locally and available at the market. Some farms do not grow or have ready some items on the list.
Note: This classic Vietnamese quick pickle is great on sandwiches, with grilled meats or paired with jasmine rice and a runny egg for breakfast.
2 bunches radishes
4 medium carrots
2 tablespoons salt
1 cup hot water to dissolve
7 tablespoons sugar
2 cups water
8 tablespoons rice wine vinegar
Directions: Peel the carrots. Remove the radish greens and trim the roots and stems. Rinse the radishes in cold water. Cut the radishes and carrots into medium-sized matchsticks. Sprinkle with the salt and toss well. Set aside for 15 minutes. Rinse thoroughly and gently squeeze out any excess liquid. Add to a clean mason jar to fill to the top.
Vinegar solution: Dissolve sugar in hot water, then combine with remaining water and vinegar. Add vinegar solution to the jar to fully submerge the radish and carrot mixture. Screw on the lid and store at room temperature until pickled to your taste, checking every 12 hours. Refrigerate for up to 3 weeks.
Radish Leaf Furikake
Note: This garnish goes great on rice and fish.
4 bunches of radish greens
2 tablespoons dark sesame oil
1 tablespoon chili flakes
2 tablespoons gluten-free soy sauce
Directions: Trim radish greens, removing the bigger stems. Thoroughly rinse several times in cold water to remove any dirt. Meanwhile, bring a pot of water to a simmer. Blanch the greens in the simmering water for 1 to 2 minutes. Drain well and then refresh with cold water. Squeeze out as much excess water as possible. Finely chop the radish leaves and set aside. In a medium-sized pan, heat the sesame oil and the chili flakes. When the oil starts to shimmer, add the minced radish greens and sauté over medium heat until dry, but still green. Move the greens to one side of the pan and add the soy sauce until it sizzles. Mix all ingredients and remove from heat.
Source: Chef Brad Kelley, owner of Kelley and Ping
Boulder Farmers Market
13th Street and Canyon Boulevard
8 a.m. – 2 p.m. Saturdays through Nov. 23
4 p.m. – 8 p.m. Wednesdays through Oct. 2
Longmont Farmers Market
Boulder County Fairgrounds
8 a.m. – 1 p.m. Saturdays through Nov. 23
Union Station Farmers Market
Denver’s Union Station
9 a.m. – 2 p.m. Saturdays through Oct. 26