|Daikon and watermelon radishes,|
celery, purple/orange carrots
|Tiny French Breakfast radishes can be kept whole after trimming|
I use whatever I grow or whatever I find cheap. At farmer's markets and farm stands, the best bet is to get whatever is in peak season. If everyone has it, the price will be lower than if it is an early harvest. Aldi often has great bargains on produce (I often find $.25 cukes). A "foodie" grocery in my area is kind of pricey, but they have outrageous produce bargains to get you in the door (things like $.50 bunches of radishes). Sales at the regular grocery store can yield good results. If your store has a manager's special produce rack, definitely check it out; just make sure the items aren't too far past their prime. Also check the prepped produce section. I often find fantastic prices this way and the work is already done! Buy items however they are cheapest. Sometimes I find that baby carrots are half the price per pound compared to full carrots; other times it is the opposite. Sometimes the cleaned, topped and bagged radishes are cheaper than the bunches with tops; other times I buy the bunches and use the tops in my cooking greens. The important thing is flexibility. Use whatever is cheapest that you like and get a good variety so you get a broad spectrum of nutrients.
|Hakurei turnips, purple carrots|
We use a wide variety and the mix is always changing: radishes, celery, cherry/grape tomatoes, carrots, sweet peppers, hakurei turnips, cucumbers, certain summer squashes, sweet peas, young green beans (this was my favorite snack as a kid on the farm. My parents always planted the green beans next to the corn. My friend and I would hide in the cornrows and sneak the beans as soon as they were a few inches long. My parents never knew why all their beans did well except that one row, every year), broccoli, cauliflower, asparagus, fennel, mushrooms, baby corn, scallions, kohlrabi, winter squash (I still don't know why more people don't snack on this raw. It has great texture and incredible taste), parsnips, or even chioggia or touchstone beets (don't use the traditional red beets as they stain everything, including your fingers).
|Cherry tomatoes, vine ripened, are the ultimate snack food.|
It is more convenient to grab one of these containers and head back to the desk rather than to get a bag of chips (which I conveniently keep at the very top shelf near the ceiling so it can barely be reached without fetching a step stool). If we are going to take a road trip, we grab a large container and will easily hit our 3-5 servings by the time we arrive at our destination. Sometimes we will pile a bunch of items on a plate and watch a movie, while munching on crunchy snacks that aren't loaded with salt and fat. It also helps if I am making dinner in a hurry. The veggies are all chopped to roughly the same size, so it is nothing to toss into a skillet to saute and serve over rice or pasta, toss into stock for an easy soup, or toss with olive oil and seasoning for a quick side of roast veg.