What’s On at the Saturday Farmers Market in May
We're looking forward to another outdoor season when we move to the Pavilions on May 12. Join us for yet another exciting season of the Saturday Farmers Market!
Published on April 24, 2018
The outdoor season is starting again, and we are excited to be back outdoors for our Saturday Farmers Market on Saturday, May 12.
With fantastic summer weather ahead of us, there will be a lot of exciting things happening on site, and we are looking forward to having you join us!
May 5 | Last Day Indoors!
As we close our Saturday Farmers Market's indoor season, we are shining the light on another wonderful root vegetable, the radish. The Roman poet Horace once said that radishes “excite the languid stomach,” so what better way to celebrate an exciting new season than to excite your appetite for more delicious food? Visit Foodland Ontario to learn more about radishes and their beneficial qualities!
Having just celebrated Earth Day on April 22, we are spending some time thinking about how food waste relates to your carbon footprint. If you are concerned about the waste your food creates, here are a few tips for diminishing your radish-related food waste:
- Part of the radish’s charm is its firm and satisfying crunch. If your radishes are feeling a bit less than firm, pop them in ice water for a couple hours before serving!
- If you’re not quite ready to prepare them, cut off the leaves, place in an air-tight container and store in the fridge. Make sure you do not wash them until you are ready to use.
- If you have a cellar, you can also store your unwashed radishes inside boxes filled with damp sand. Make sure the roots don’t touch, or you may spread root rot!
Now that you know how to take care of your radishes, try your hand at pickling them. Although pickling is usually reserved for fall, pickled radishes make for a refreshing snack!
Recipe: Pickled Radishes
Image credit: Garden Therapy
- 1 bunch round radishes
- 3/4 cup water
- 3/4 cup apple cider vinegar
- 1 1/2 teaspoons sea salt
- 3 tablespoons honey
- 2 whole, peeled garlic cloves
- Slice radishes into thin slices
- Heat water, apple cider vinegar, sea salt, and honey in a small saucepan, stirring until everything is dissolved.
- Pack clean canning jars with thinly sliced radishes and a clove of garlic. Pour hot mixture to cover and let cool.
- Cover and store in the fridge. Pickled radishes are ready to eat in 24 hours, and can be stored in the fridge for up to 4 weeks.
Recipe adapted from Garden Therapy.