While I have not yet spied any scapes at the greenmarkets, I was lucky enough to find the at the Park Slope Food Coop, arriving from Lancaster, PA. Without question or a plan I snatched up a handful. If you’ve been reading my blog, you’re already well aware of my love affair with garlic scapes. I could go on and on, but I won’t. There’s no need to bore you. Just know they have a very special place in my heart. I practically count down the days until they arrive at the market. Most commonly I saute them with something or make a scape and whatever pesto. But this time I was feeling roasty.
Until a few weeks ago, I only thought of radishes as the spicy crunch in my salads. Or in pickled form. Which I have to admit, are one of my least favorite types of pickles, just a bit higher ranked than eggs. But all that changed while flipping through the Edible Brooklyn cookbook, a gift from a few Christmases ago, far under utilized. A recipe for radishes sautéed with cream and herbs caught my eye. I had heard of cooked radishes but never sampled or made them myself. The promise that cooking mellowed the root, taking away it’s spicy bite was a bit disappointed (there’s just something addictive about the peppery snap of a radish) but I was still intrigued.
It just isn’t spring without asparagus. I slept in a little last Saturday. I knew I had to get to the greenmarket early to guarantee the freshest produce, but with the weather being extra soggy, I figured an extra hour wouldn’t really matter. Boy was I wrong. Note to self: Greenmarket shoppers are hardcore. Rain, sleet, snow or torrential downpour. They’ll be there, especially during the early weeks of spring where a bunch of green asparagus or rosy red rhubarb is like a blinding ray of sunshine among an otherwise grey day. So if you want the good stuff, you better be there bright and early too.
The last time I worked with the Bay Ridge Food Coop’s distribution, I was stocking the produce and made an off comment that I didn’t like cabbage. I was working with two other members and both their heads turned. “How can you not like cabbage?…It’s so healthy?…I love cabbage…I guess you’re not very Eastern European” was some of the feedback that shot back. I sheepishly told them I was 100% Polish but quickly jumped to defend myself claiming my family had a tendency to cook things to mush, especially green stuff like cabbage and it just wasn’t appealing. “Well, that doesn’t mean you have to cook it that way”, a member said. And I immediately knew she was absolutely right. So that’s how I got shamed into buying a head of cabbage.
Honestly, if I went back in time and told my 10 year old self I loved Brussels Sprouts, she’d probably cry. No, I wasn’t really one to cry. Kicked or bitten would be more like it. Luckily she’s back there, and my present self is safe so I can go back to shoveling mounds of Brussels Sprouts into my mouth.