The garden is finally starting to look like a garden, with the corn already knee-high, summer squash growing like weeds, and beans lush and ready to flower any day.

It progresses in fits and starts in the spring. Although I begin planting in March (peas!), black plastic remains over many beds until late May, making things look rather unimpressive for a while. So it’s gratifying to stand at the gate now and see new growth in every bed!

As the summer crops begin to fill out, the spring vegetables are starting to wane. The market table will still look much the same as last week, though: this morning, I harvested more radishes, sugar-snap peas, and lettuce. The lettuce has had a rough season, with something munching on it at every turn, so there isn’t much of it. But I should still have radishes and peas for a couple more weeks, and hopefully green onions soon! (They also had a rough start. Darn voles.)

The Broadway Community Market has a wonderful mix of season-long and occasional vendors, which means there’s almost always something new to check out each Saturday. Tomorrow, for instance, we welcome a mobile café from West Virginia and my favorite waste-free store, Great.Full Goods. We’ll all be there rain or shine, from 8 a.m. until noon.

Cooking Tip

Did you know that you can cook radishes? We often think of them as a crunchy, tangy, salad ingredient, but radishes also make a wonderful addition to stir-fries! The other day, I sliced some up and tossed them in a wok with my own peas and garlic and some local carrots. With a splash of soy sauce, dash of ground ginger, and hint of honey, it was delicious! I definitely recommend it.

See you at the market!