We’ve been having so much rain lately, it’s starting to make me think I’m living in Seattle. Hmph.

Radishes — Serve these thinly sliced, with bread, butter and a little salt. Heaven in three bites. Also good roasted with some olive oil, chopped mint, salt and pepper.

Japanese turnips — Their uses are myriad: as a velouté (or cream soup) or in salads. They’re wonderful roasted, with beets and carrots, and topped with a poached egg. The greens do double duty. Sliver garlic, sauté until lightly golden, add the greens, some toasted pine nuts, golden raisins and chopped oregano. Toss for a couple of seconds, check seasoning and serve as a side dish. Or use the greens with polenta or in pasta.

Beets

Sugar snap peas — Glaze them with a little unsalted butter, lemon juice for brightness, salt and pepper. Sauté in either unsalted butter or olive oil, add some scallions, chopped shallots or green garlic and chopped herbs. Toss with slivered asparagus tips, fava beans, mint and soft-boiled egg for a spring or summer salad. Or eat them raw — they’re better than candy.

This week’s menu:

Saturday: Spaghetti with turnip greens, garlic, pine nuts and raisins

Sunday: Leftovers most likely

Monday: Ricotta gnocchi with golden beets and zucchini

Tuesday: Tomato risotto

Wednesday: ??? — Depends on what looks good at the fish market

Thursday: Chard with garlic, olive oil and lemon; plain egg omelette, baguette

Friday: Polpetti (beef and pork meatballs) simmered in broth, served with angel hair and vegetables

Of course, all of this is subject to change. Half of the fun is in the planning. The other half is anticipation.