Today was the first day of the season for the farmer’s market in my neighborhood. The five of us meandered over the hill in the sunshine, with frequent breaks for ant-watching, water-drinking, and rock-, stick-, and leaf-collecting (“for our nature collections!”). The round trip, about three miles, took nearly four hours. To mix metaphors rather unforgivably (forgive me!), we were living the good life in the slow lane.
I think I expected to find a few beat-up storage carrots, early radishes, and a lot of dried apples, but I was pleasantly surprised. Those farmers have not been lollygagging about in their gardens as I have. There were tables brimming with greens, radishes, turnips, leeks, rainbow chard, and rabes! Plus plenty of baked goods, of course, and delicious local honey. I wanted one of everything but I contented myself with a few big bags of veggies (we could only hang so many bags off the stroller and still have room for children).
I realized a few years ago that, to my surprise, I had grown to love radishes. Eating them with good butter and flaky salt is one of life’s simple pleasures. Even if you don’t think you love radishes, give it a try sometime. You might be pleasantly surprised to find that you love a new vegetable.Recipe for Radishes with Butter and Salt: Just kidding. Crisp radishes, good butter, flaky salt. Enjoy.