DRIPPING RADISHES AND THE FARMERS MARKET ON SATURDAY
With one exception, Babbler family members are not picky eaters. However, it must be confessed that, traditionally, when presented with a salad, most of us have never purposefully speared any accompanying radishes.But what a difference a sharp knife, butter, bread and sea salt make.
Apparently,thinly sliced radishes on buttered bread and sprinkled with sea salt has been a common snack across the pond for many moons. Score one for the old country. We are now officially addicted to this "snack" and by snack we mean breakfast, lunch and dinner. The crunch of the radish is soothed by the soft butter and bread, while a dusting of salt complements its peppery bite. So simple and so perfect.
Marianne at Onion Creek Farm is growing certified organic radishes as fast as we can eat them and she will have a variety at the DS Farmers Market on Saturday (you've just got to beat us there).
Also on board for this market will be an inaugural appearance by Red Barn Beef (also sold at the Onion Creek Farm booth). Cuts available are sirloin, round, ribeye and t-bone steaks, roasts, cutlets, brisket, ground round, and liver. Be sure to bring a cooler to take the meat home. The meat is flash frozen and will keep in the freezer a year. Red Barn Beef is humane, 100% pasture raised with no chemicals or growth hormones. Organic, humanely raised meat is still a rarity and we are so lucky here in Dripping to have at our Farmers Market two of our favorites — Twin County Lamb and now Red Barn Beef.
If you haven't been to the Farmers Market yet, Saturday's weather promises a perfect day to do so. For more information on what certified organic produce Onion Creek Farm will have in store (thanks to the rain, the crops are coming in again), visit the produce page at ocfarm.com. The Farmers Market is held at The Triangle (290 & 12) from 9:00AM - Noon.
Photograph of radishes at Onion Creek Farm by Melanie Cambron.

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