Corvallis Market Recipes from May 14th

Happy Sunday!

A big thanks to all who were able to brave the rain and visit us at one of our markets yesterday. It was lovely to be the one standing next to the cook stove, I stayed toasty all day. Here is what we sampled up:

  • Raw Hakurei Salad Turnips (May 1st post)
  • Raw Red Radishes
  • Daikon Radish Stir Fry (May 1st post)
  • Wilted Chicory Salad


We served these raw, as they pack the most punch this way. Contrasted with the soft and sweet Hakurei turnip, these tiny pink bombs are crunchy with a sweet yet powerful spice. They’re great as a fresh, spicy snack, or sliced up into a salad.

Don’t forget about your radish greens! They come free with every bunch. Though these greens are fairly hairy, they become very tender and delicious when cooked. When sautéed they end up just like any other mild mustard green, such as mizuna or bekana mustard.


Chicory greens can be an acquired taste. Not everyone enjoys the flavor of bitter, and up until about a year ago, I was one of those people. If I did ever eat bitter greens, I had to make myself do it, telling myself how good they were. They really are extraordinarily good for you, as the compounds that make the bitter flavor aid in healthier digestion. My taste buds acclimated to the new flavor, and now I actually crave these bitter leaves on a regular basis. So even if you haven’t liked them in the past, don’t give up! I had no idea what I was missing out on.IMG_2258 (2) half pixels

  • ½ Willamette Sweet Onion, chopped
  • ½ head Fresh Spring Garlic, minced
  • 1 head Frisee Endive, chopped including stems
  • 1 bunch Dandelion Greens, chopped including stems
  • Olive oil
  • Balsamic vinegar
  • Salt


  1. Coat the bottom of the pan with olive oil and bring up to medium temp. Add in the Willamette sweet onion and fresh spring garlic. Sauté for 5 minutes, quasi-caramelizing the onions. Add in about 3 Tbsp balsamic vinegar and saute for another 5 minutes. This sweet, savory, tangy base is IMG_2292 (2)what you want to balance out the bitterness.
  2. Add in the chopped endive, and stir around until it cooks down half way, about a minute.
  3. Then you’ll have room in the pan to add in the chopped dandelion greens. Sprinkle 2-3 pinches of salt and stir around for another minute or two, just until the greens look wilted.
  4. Turn off the stove. Let finish of cooking then taste. Add more balsamic and salt to taste.