Farmers Market Finds: July, Part 2

My farmers market haul isn’t big this week; I am not actually planning to cook much, considering that it isn’t my week to cook (my husband and I trade off cooking duties). What I did buy, however, are staples that we use all the time. 

Beets

Beets are a favorite vegetable of mine: they’re earthy and sweet, can be eaten roasted or raw, and are incredibly versatile. Beets can be used in both savory and sweet applications. I bought one bunch of red beets and one bunch of golden beets. The flavor of these two varieties is similar, and they can be used interchangeably.

Don’t throw out the beet greens or the stems! It may sound unorthodox, but these can be cooked up and enjoyed in a variety of ways. Tender beet greens can be sautéed like any other dark, leafy green, and the stems can be sliced and cooked like other vegetables. I’m planning to use these stems in a sweet and savory bread this week.

Radishes

Radishes are surprisingly versatile. When eaten raw, they have a super peppery crunch; a great salad topping or as a condiment of sorts on meats to cut through the richness. When cooked, their flavor mellows but they will maintain some of the crunch; this way, they are a great addition to hashes and other cooked applications. These are French Breakfast radishes; you can tell because of the white tips and pink-red uppers.

Radish greens are edible too! When they are young and tender, they make a great salad green.

If you need an idea of how to use up a bunch of radishes, try my snap pea salad recipe. The radishes are a highlight!

Mushrooms

My husband loves mushrooms; maybe it goes back to how he grew up in Delaware in an area where there were a lot of mushroom farms. We probably buy mushrooms every week. Mushrooms are full of umami and meaty textures, and are a great source of many nutrients, including selenium (an antioxidant), and vitamins B and C.

This “mushroom medley” bag was quite a deal – its packed with shiitakes, oyster, and brown mushrooms. The best way to store mushrooms is in a paper bag in the refrigerator. Be sure to wipe them off before use – they’re likely covered in dirt (and maybe other stuff) from where they were grown. Use a damp paper towel to wipe them; mushrooms will soak up water if you wash them in a water bath, which could lead to some weird textures when cooked.