One of the tragedies of being a farm market junkie is watching a product breathe its last visit into the stands. Such is the case with local radishes. Today they were the slimmer incarnations of their earlier, thicker, and redder selves. I was a woman on a mission and visited two markets only to hear the same lament: This is probably the last weekend for these sweet, little snacks. Yes, I call this veggie a snack or a salad topper as it has taken on a new role in my kitchen. I barely had any attachment to them prior to this season.

OK, I confess I love the appetizer radishes at New York’s Prune Restaurant where chef Gabrielle Hamilton serves them with a side of butter and Kosher salt as a dip. Simple and good. Pick your special cocktail or beer and you have a great treat.

This year I took them to a whole new level with Melissa Clark’s New York Times recipe for roasting them with anchovies. Read no further if anchovies are not to your liking. I tried them once and then became a farm market radish lover. I admit I needed to tweak the recipe and cut down on its olive oil and butter but that little tweak did not affect the overall taste: Delectable. I never served them on bread but on corn thins, a light, puffy crisp of a cracker (and G-F). I think of all the times I scoffed at trying the simple, humble radish! What a shame; what a taste waste!

Maybe my composter will be the saddest of us all as the green tops have played an important role in adding depth to my soil and fulfilling my soul!

Oh, seasons. You come and go, and now my energy is focused on local strawberries. Talk about sweet, mouth-poppers!

Yes, a few more weeks of these beauties.

Time passes quickly in the fields.