Radish leaves are edible

Radish Top Soup

1 large onion, diced
2 Tbsp. butter
2 medium potatoes, sliced
4 cups radish greens
4 cups chicken broth
1/3 cup heavy cream
5 radishes, sliced, for garnish

Saute onion in butter over medium heat until tender. Add potatoes and radish greens, stirring to coat with butter. Add chicken broth and bring to a boil. Reduce heat and simmer 30 minutes. Allow to cool slightly and blend until smooth (depending on the size of your blender, you may need to work in batches). Return to saucepan and stir in cream. Reheat, stirring, until well blended; do not boil. Top with radish slices.

Adapted from Mother Nature Network

Radish Leaf Pesto

2 large handsful fresh radish leaves, stems removed
30 grams (1 ounce) grated or shaved hard cheese such as pecorino or parmesan
30 grams (1 ounce) nuts such as pistachios, almonds, or pinenuts (walnuts are not recommended, the result is bitter)
1 clove garlic, germ removed, quartered
a short ribbon of lemon zest, without pith (optional)
2 Tbsp. olive oil, plus more for consistency
ground chili pepper

Pulse in a food processor or blender until smooth, scraping the sides as needed. Add more oil and pulse to mix until desired consistency is reached. Adjust seasonings and store in an airtight container. Use or freeze within a few days.

Adapted from Chocolate & Zucchini

More radish and radish top recipes:
Radishes with creamy ricotta
Buttered Leeks and Radishes

Index to all blog posts.

Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

New This Week at the Market

One of the things we love about the Tumwater Town Center Farmers Market is there are always new items to try out no matter which week you visit.  Check out what’s in store this week at the Market:

Bags and More…..Lip balms in citrus and peppermint flavors

Blooming Artichoke….Herb starts for your window garden

Dragon’s Choice Meat….Stew meats, beef brisket, ground pork, and coming soon….whole chickens.

Claddagh Coldbrew….Organic concentrate makes over a gallon of fresh coffee!

GemStone Knobs….unique one of a kind treasure boxes and lamp finials.

Lost Peacock Creamery….Thai garlic Cevre to die for!

Living Greens…..Featuring sunflower shoots, juicy and crunchy.

Nana Kathy’s….mini-German apple cakes

Rawk Star Creations….new avocado key lime pudding.

RP Guerroro Farm….Walla Walla onions and asparagus

Stoney Plains….pick up your tomato plants.

Vue Farms….Irises are back to brighten up your home or office.

Wishing Willow Farm…..radishes this week and hopefully purple carrots.

We hope to see you this Wednesday from 10-2!

Saluting Nana Kathy’s Bakery

One of our vendors for the 2017 season is Nana Kathy’s Bakery.  Located in Salkum, Washington, this bakery produces some of the most delicious baked goods you can imagine, including the famous Amish Friendship Bread.

This writer can also attest to how delicious the chocolate chip cookies are!

Nana Kathy will be at the Market every Wednesday and would love to share some of her good treats with all of you.

Great Day at the Market

We had another great day at the Market today, but we are never satisfied.  We want to see more people there next week, and we are counting on you to spread the word.  A huge thank you to those who are faithfully supporting the Market . . . now let’s tell friends and family about the exciting things happening here.

Yes, we are counting on you!

See you next Wednesday!

Rhubarb muffins

1/4 cup brown sugar
1/2 cup oil
1 egg
2 tsp. vanilla
1 cup buttermilk
1 1/2 cup diced rhubarb
1/2 cup chopped nuts (optional)
1/2 tsp. salt
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda

1/3 cup sugar
1 1/2 tsp. cinnamon
1 Tbsp. melted butter

Beat together brown sugar, oil, egg, and vanilla until well blended. Stir in buttermilk, rhubarb, and nuts. Combine salt, flour, baking powder, and baking soda; add all at once to rhubarb mixture and stir until just mixed. Fill greased muffin pans 2/3 full. Combine topping ingredients and sprinkle over muffins. Bake at 400F for 20 minutes or until done. Makes 2 dozen.

Source unknown.

Index to all blog posts.

Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

The Market Continues to Expand

Despite a chilly day, yesterday’s Tumwater Town Center Farmers Market had another big day, and we want to thank you all who came out to visit us and support us, and our brave vendors for bundling up and manning their booths.

What’s in store of you next Wednesday?  Here are just a few things you can count on seeing:

Wishing Willow Farm will be featuring their gourmet lettuce blend and microgreens.

Stoney Plains has CSA’s available.

Nana Kathy’s is featuring a gluten free goat chees scone.

Lost Peacock Creamery has quail eggs and greek goat yogurt, along with their fine assortment of goat cheeses.

Living Greens sells microgreens and you need to check out his radish sprouts, hot and yummy!

Dragon’s Choice Meats will have pork sirloin steaks at $5.50 lb, country style pork ribs at $5.25 lb, and ground beef at $6.40 per pound, all pasture raised.

Claddagh Coldbrew, will be serving delicious cold brew coffee, Nitro on tap, a true taste sensation.

Blooming Artichoke has wondrous tea to surprise your honey with, Love POtion $4, a tea for a spicy end to your day.

And Bags and More will be selling 3 flavors of creamy goat milk soap.

We sure hope to see all of you next Wednesday from 10-2. The weather is warming up and it’s time to meet your neighbors!