shaved radish, fennel & sugar snap pea salad

with pistachios, feta, mint and a delish lemon-dijon vinaigrette

Remember last week, when I shared about how the farm totally steamrolled me and that I’d been under the weather, but that I was thankfully through the worst of it? Well dear reader, I’m here to report that I was in fact *not* through the worst of it, and instead actually had a lot more sickness ahead of me, culminating in me having to cancel 3 different workshops I was scheduled to teach, and a trip to the doctor two days ago, where I learned that I had developed an infection in my lungs. Whoopsie!

Alas. This time around, with a round of antibiotics coursing through my body, I am now SURE that the worst is behind me, and after this I will not be speaking *any more* about being sick because I am so OVER IT. Thank goodness (once again) to family and friends and neighbors for swooping in to the rescue, and helping to keep the farm and our family afloat this past week. Onwards and upwards!

We were able to pull off a beautiful CSA share for our members on Tuesday, and the boxes are getting heavier and heavier as they fill up with spring favorites like cabbage, beets, carrots, fennel, etc. In the next day or two we’ll finally get to start harvesting the sugar snap peas, which is my personal favorite (ps – you’ll find sugar snaps in today’s recipe.. it’s a good one)!

After getting the CSA out the door on Tuesday, the rest of the week has been dedicated to getting the last big push of summer plants in the ground. With massive thanks to our small but mighty team for their hard work, by the end of this weekend all of our tomatoes, peppers, eggplant, okra, basil, and cucumbers will be tucked into their beds. Moving forward, there’s still lots more to plant this summer – successions of lettuce, beans, cucumbers, corn, and winter squash to name a few – but it’s always a relief to get past this milestone in the season. I’m already dreaming of biting into that first warm, juicy tomato and mayo sandwich, and hopefully there’s only a month or so left to wait…

Alright, I’m getting hungry, time to get cooking! Keep scrolling for this week’s recipe (aka the one thing I’ve had the energy to make this week) – Shaved Radish, Fennel & Sugar Snap Pea Salad with Pistachios & Mint.

Not exaggerating, I’ve made this salad 3 times in the past 6 days because it is just that good. Crunchy! Colorful! Bright! Herby! Lemony! Salty! It hits *all* the notes you want in a refreshing spring salad/side dish, and the best part? It takes all of 15 minutes to put together.

I feel like radishes and fennel don’t get the love / attention they deserve, so this lil number is a chance for these often overlooked veggies to really shine (alongside the darling of the spring vegetable world, aka sugar snap peas). The key to this dish (in my opinion) is the super punchy, lemony vinaigrette that makes everything POP – so don’t forget to add the lemon ZEST along with the juice.

The other perk of this salad? It holds really well in the fridge and tastes just as good the next day (if it lasts that long)!

Paid subscribers can see below for the full recipe, along with a 1-page PDF for easy printing.

Shaved Radish, Fennel & Sugar Snap Pea Salad with Pistachios & Mint