It’s a Market Report Wednesday

In season at busy farmers markets: Herbs, radishes pack a flavor punch. Plus, a block in Upper Main plans festival to kick off the arrival of downtown Lafayette’s expanded zones for carryout drinks.

• Support for this edition comes from Wintek Business Solutions. Great people, reliable products and innovative technologies are essential ingredients for a business network. So, what’s the secret sauce? At Wintek Business Solutions, it’s public service heart — a collaborative approach that respects your people and values your processes. This consultative and creative harmony is just one aspect of how Wintek builds your business network the way it should be. Experience our public service heart for yourself. Call 765-742-8428 or visit wintekbusiness.com.

---

Welcome back to Based in Lafayette’s newest feature, with a look at what’s in season this week at Greater Lafayette’s farmers markets.

IN SEASON: HERBS, RADISHES PACK A FLAVOR PUNCH

By Carol Bangert / For Based in Lafayette

---

Tucked among the gorgeous spring produce on display at area farmers markets are some of the most aromatic, versatile and potent plants you’ll ever come across: Herbs. These flavor workhorses are at markets now, just waiting for your culinary adventures. Some herbs – such as chives – are around only in the spring, while others will be available at the market all season.

If you cook, you likely use herbs, and if you garden, you probably grow them – or you should. Herbs are great for first-time gardeners. They are low maintenance for the most part and just ask for plenty of sunshine and some occasional watering. Herbs go well with many garden favorites; the flavor of tomatoes, zucchini, peppers, cucumbers, watermelon and cantaloupe are enhanced when a few herbs are added.

One of my favorite aspects of our farmers markets is that farmers don’t want to just sell you their produce; they encourage you to grow your own. A handful of farmers are selling both herb cuttings for use in recipes right now, as well as small plants to be nurtured in your home garden or in a sunny spot in your kitchen.

Vendors say the most popular herbs are basil, lemon thyme, mint varieties (peppermint, spearmint, mojito mint), cilantro and dill.

Daniel Fagerstrom of Fairstream Farms has savory, a beautiful narrow-leafed herb that is new to me. Fagerstrom likens it to thyme, and it does taste a bit like thyme – with a zing. He suggests using it in stews, with fish, lamb and lentil dishes. He says he may have savory as part of an Italian herb blend later in the market season.

A few booths down at Thistle Byre Farm, owner Abby Abbott-Rider has a beautiful collection of herbs, including catnip, which she says makes a great tea, especially at bedtime.

(Photo: Carol Bangert)

Most herbs can be stored by simply washing them after picking or purchase, then wrapping them in a paper towel and placing them in an airtight bag in the refrigerator. Basil is an exception, being happiest on a countertop in a jar with a little water. Kathy Riley-Beck of Wabash & Riley Honey recommends cutting your garden herbs before the sun comes up – the sun’s heat affects the flavor.

If you’re new to cooking with herbs, maybe start by adding sprigs of fresh thyme or rosemary to your next pot of soup, add some oregano, basil or parsley to a panzanella, or tarragon to chicken salad. Use them to infuse oils and vinegars, and even in baked goods. Basil is one of my go-to herbs, and I’ll write more on this summertime superstar when it becomes abundant at the markets.

But for now, might I suggest you start your next gin and tonic with a few basil leaves muddled in the bottom of the glass? Chef’s kiss.

A word about radishes

Radishes are everywhere right now, and I can’t resist picking up a bunch each time I’m at the market. Radishes are crunchy and peppery and are often relegated to veggie trays or salads. Try roasting them for an entirely different flavor and texture.

I spoke with a woman at the market last week with a lovely British accent who explained that in the UK, radishes are served raw with soft butter and a sprinkle of salt, usually as a snack, but sometimes for breakfast. I gave it a try (midday) and I’m sold. It’s a unique way to enjoy this ruby root vegetable. To store radishes, cut off the green tops, wash them, and place them in the fridge in an airtight bag.

(Photo: Carol Bangert)

Herbs and radishes may blend in with the crowded produce selection at late-May farmers markets, but I hope you’ll grab some the next time you’re there. Fresh from the market, they’ll inspire new culinary pursuits.

In the next Market Report: Spring’s first beets

Other end-of-May vegetables at the market include:

• Red and green onions

• Parsnips

• Bok choy

• Greens (kale, mustard, arugula)

• Baby carrots

• Salad turnips

• Rhubarb

• Strawberries

MARKET DAYS/HOURS

West Lafayette Farmers Market: 3:30-7:30 p.m., Wednesdays, May through October. This year marks the 20th anniversary of the West Lafayette market. The market is held at Cumberland Park in West Lafayette with more than 50 vendors.

Purdue Farmers Market: 11 a.m.-3 p.m., Thursdays, May through October. The Purdue farmers market is held on the Memorial Mall on Purdue’s campus. This market is a concession-heavy market that allows students, faculty and staff to have lunch options in a unique outdoor setting.

Lafayette Farmers Market: 8 a.m.-12:30 p.m. Saturdays, May through October, on Fifth Street between Columbia Street and mid-block to Ferry Street, and Main Street between Fourth and Sixth streets.

Carol Bangert has been a regular at Greater Lafayette farmers markets for more than 20 years. From May through October, she’ll scout out in-season produce at the markets and report back on fresh finds and how to use them.

ICYMI: While we’re on the topic of the Lafayette Farmers Market, here’s a story from last week still making waves, as the city starts a study about the future of Fifth Street.

---

THIS AND THAT/OTHER READS …

ONE-DAY FESTIVAL LOOKS TO HIGHLIGHT DOWNTOWN’S EXPANDED CARRY-OUT ‘DORA’: Downtown Lafayette’s expanded designated outdoor refreshment area – dubbed under state law as a DORA – will get a kickoff party June 7 in the upper Main Street block that got the concept started a year ago.