Jim Randall, (Elk Run Farm) a long-time farmer in the Shenandoah Valley,
brings his produce to the market in Harrisonburg on Tuesdays. For several years
I have availed myself of those lush goods, as well as plied Jim with questions
about local farming ways. Lately, a series of different types of radishes have
appeared on Jim’s stand. I am not an ardent devotee of radishes, although I
like the Japanese daikon. My husband is the radish eater in our home, while I
get excited about their leaves. Folks
at the Farmers Market sometimes think it is strange to buy vegetables for their
leaves, but a sale is a sale. And who can pass up such gorgeous foliage after
the first frost when good greenery is hard to find?
I’ve made five bowls recently with a variety of leaves from
German radishes (lovely globes that do not split, no matter how large they
get), some other type of radish that comes in a plethora of beautiful reds and
purples, a couple daikon-- and a bunch of parsnips. By all accounts, the
radishes were delicious. I know the daikon was great in the wontons I took to
the recent reception at the co-op. Parsnips I love in any form, but the leaves
are best on bowls. Those landed on pumpkin pots. That is, I pressed the leaves
into circles on rolled out clay, cut out the clay around their outside edge,
and then pressed the clay down over those wonderfully organic pumpkins with the
big ridges. The bowls are not as round as they might be when made over other
pots, but their shape speaks to the land, the market, and the kitchen. The
first “ravishing radish pot” I made was purchased as a
gift for a chef. I have others now that will make a great holiday gift for the
cook in someone’s life. And I have one to take to Jim, so he will finally understand
why I ooh and ahh over his leaves.
