What a perfect, rainy send-off to Spring. The crops are happy. Now on to warmer temps! To celebrate the occasion, we’ll be giving away a free reusable shopping bag to the first 50 customers tomorrow morning! Stop by the manager’s booth on your way to your favorite vendor.
It’s shaping up to be a great market! Lake City Bakers will be bringing their special Savory Tomato Pies (made with tomatoes from Deerfield Farms, green onions from Lor Gardens, and basil from the Xiong family at CB Produce). A rare and savory treat! Amiable Acres will have well-raised laying hens, if your flock needs refreshing. And strawberries and peonies are in abundance!
|Fresh this Week: Strawberries, rhubarb, garlic scapes, all types of peas, new potatoes, broccoli, carrots, beets, radicchio, arugula, spinach, lettuce, kohlrabi, chard, kale, pac choi, bok choi, radishes, salad turnips, dill, cilantro, parsley, shallots, green onions, spring mix, peonies, fresh flower, plant starts.|
Saturday: The DiGaddie
Wednesday: Payton Rae & Cody Lyle
- 1 lb radishes topped and cleaned
- 1 Tbsp. melted ghee or butter may sub coconut oil or avocado oil
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
- 2-3 garlic cloves finely minced
- 1/4 tsp. dried parsley dried chives or dried dill
Preheat oven to 425
In a bowl, combine the radishes, melted ghee or butter,
salt and pepper and toss until radishes are evenly coated.
Save adding the minced garlic until just before the radishes
are done roasting.
Spread radishes out in a large 9×13 inch baking dish.
Don’t over crowd. Bake for 20-25 minutes, tossing every
10 or so minutes. Add the minced garlic and dried parsley
and bake for an additional 5 minutes or until radishes are
golden brown and cooked through.
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