A Winter Visit to the Farmers Market in Templeton

Winter is not the season to find the greatest variety of fruits and vegetables at Farmers Market, especially in January. But today was more like spring than winter, and I was able to find some of my favorites that I can’t find later in the year. So far I’ve only been able to find these special radishes and turnips at Maria Wright’s booth. I asked her today to show them to you and explain the differences.

Red Heart Turnip Half Peeled

Red Heart Turnip Half Peeled

Maria introduced me to these vegetables last year about this time. I couldn’t believe there was actually a turnip that could be eaten raw that did not have a strong flavor. So Maria cut me a slice of the Red Heart Turnip and let me try it. It’s crisp with almost no flavor, but I still enjoy eating it peeled and sliced. ( The skin does have a strong flavor, beautiful as it is. ) You see it here, half peeled, with a creamy white interior. It would be very good with a dip. I was too lazy to make one today.

Watermelon Radish Cut

Watermelon Radish Cut

My husband prefers the more pungent radish. I don’t like anything with even a slight bite. Maria also let me sample the Watermelon Radish you see here, but it was too strong for me. I don’t like radishes of any kind or even green onions if they are raw. So I get the Watermelon Radishes for my husband, who eats them with gusto. These don’t need to be peeled, but I do scrub them well before slicing to eat. I think it’s a beautiful vegetable when cut.

Watermelon radish and heart heart turnip sliced and ready to eat.

Watermelon radish and heart heart turnip sliced and ready to eat.

I often use these vegetables when I am having a sandwich or burger lunch, since they are quick and easy to fix. Just scrub and / or peel and slice. Arrange on a plate to pass around. They are also good to make ahead and put in the frig for snacking.