It’s easy to love the summer harvest. The peaches are blush-pink, the tomatoes glow a defiant red and the basil smells like sunshine. We tend to associate “pretty” vegetables with the warm months.

But as a chef and recipe developer, I’ve found that the cooler months often hold some of the greatest culinary rewards. The roots we harvest now — the ones that withstand a slight frost — are often the most complex and flavorful. They require attention, but they repay the effort with incredible texture and spice.

This appreciation for the quiet season led me to Coldco Farm at the Bloomfield Farmers Market last week. Among the final greens were the radishes: an assortment of pink, purple and white roots. They were sharp, crisp and a perfect promise of the season's strength.

This unexpected boun

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