Roasted Radishes and Other Fine Roots

It's root vegetable season at The Simple Farm and I until now, I can honestly say that Michael and I didn't know how wonderful and delicious these roots were.

This is tonights dinner: radishes, turnips, potatoes, carrots, peppers & eggplant (ok, they're not roots, but fabulous just the same), garlic cloves and fresh snipped dill -drizzled with olive oil and roasted at 350 degrees for about an hour.

Recently I learned that when you roast radishes they actually mellow out and become a bit sweet.

We've just begun to fill our French market with turnips (Shoigoin and Purple Globe), a gourmet blend of radishes and carrots.  We still have eggplants and peppers and of course a beautiful selection of herbs to choose from.

Stop by this Thursday from 9 - 1 pm for your last minute holiday shopping. We will NOT be open Friday and we WILL be CLOSED the following week for a little time off as we get ready to start our January CSA baskets.

Saturday At The Farm

Normally, we seek to take a Saturday Sabbath and yet today, it's such lovely weather to plant more radishes, turnips, carrots, beets, peppers and the tomatoes we started that have been growing in the green house.

And, so, we'll do a bit of that today and then enjoy the rest of the day.

French Breakfast Radishes - The Beauty of Them

I think we grow some of the loveliest French Breakfast Radishes at our farm (other ones too).  Something we value is discovering the "specialness" of everything we grow and then passing that on to you.

For example, did you know that French Breakfast Radishes are part of the root vegetable family and they have the more gentle and sometimes sweet flavor of all the radishes?  I have started a 'love affair' with these FBR when I found out they are a wonderful source of B6 (needed for your nerve endings), riboflavin, magnesium, copper and calcium.

Another interesting tidbit about FBR is that the French simply call them breakfast radishes - les radis petit déjeuner  an unlike Americans, they eat them for breakfast and Laura writes that they are also French children's snacks with butter and salt. She shows the way she eats them too and makes a few recommendations.

Our market at the Farm (right now) is open on Tuesdays and you can be sure that the next market day (we're closed the week between Christmas and New Year) we'll have more FBR.