THIS WEEK’S SUBSCRIBER MENU:
• Beet Greens
• “Prom Queen” Radishes
• Stir-Fry/Salad Greens
• Green Shallots
• Pea Shoots
Click on the links above for information and recipes about these crops.
Mothers’ Day is always on a Sunday, and so is the West Seattle Farmers Market. Many folks think I should have the day “off”, but I’m not really sure what that means. Home, with all the cleaning and planting? No—I love my job, and I love going to market. Seeing all the other mothers on a beautiful sunny day is fun.
Della likes to go to market with me. This week, we have our big outdoor crop of radishes coming on. We picked some of the French Breakfast type, even though they were tiny, because they were just so pretty. Della and I were setting up the table, she picked up a bunch and announced that they looked like girls in prom dresses. Since we couldn’t find a sign for them (the sign box needs a makeover), she made a new sign. I said she could call them whatever she wanted. Now everyone knows these special radishes as “Prom Queen”, but you will never find them in a seed catalog with that name. I can’t wait to see what she names the White Icicle and Plum Purple radishes.
The overwintered crops are nearly done-for. Kale and Turnips are all a-flower, and now that Hawthorn trees are in full bloom, we can safely cut the mustard and not leave the honeybees (and other pollinators) without a source of nectar and pollen. The spring-planted crops are nearly here—beet greens, pea shoots, and radishes are plentiful, and arugula, spring mix, spinach, and carrots are not far off.
Eat those tender beet greens with the little beets on. Just a quick sauté or steam and you’re set. Many people prefer to them to Swiss Chard which just seems coarse compared to these dainties. I count myself in that camp.