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.