One of the great joys in my life is shopping at the
The 2012 market opened three weeks ago and will continue until November. So for the rest of the spring and summer, I’ve decided to write a weekly post to feature one of the items I purchase.
This week, radishes are the market find, and also my all-time favorite vegetable. I like nothing better than munching on a bowl full of the peppery red and white globes while I watch television, read, write, or whatever.
These multi-colored beauties came from Rees Fruit Farm in Topeka .
A few weeks ago, I saw a pin on Pinterest from the blog OnceUpon a Chef that featured sliced radishes on top of a baguette slice spread
with butter, with a sprinkling of sea salt on top. Jenn, the author, described them
as “simple and lovely French canapés.”
Last week, on an episode of Barefoot Contessa, Ina Garten
presented a bowl of radishes on a bed of sea salt with toasted and buttered French
bread slices served on the side. She said it was a popular after school snack
in France !
Evidently the French love radishes with butter and salt.
Then this week I was paging through the current issue of Bon
Appetit magazine. On page 62 was a suggestion for shaved radish sandwiches with
herb butter for a tea sandwich.
The idea of a simple sandwich with butter, salt, herbs and
thinly sliced radishes was appealing, especially for summer time. It reminded
me of the cucumber and watercress sandwiches served for an English tea.
Instead of French bread and herbed butter, I used a wonderful
herb-garlic bread I also bought at the farmer’s market.
First I made it Ina’s way:
Then I made it the Once Upon a Chef way:
For both styles, I spread unsalted butter onto the
herb-garlic bread. I didn’t toast the bread first, but I think it would be
lovely served that way. Also, since I didn’t have sea salt, I used kosher salt
instead.
Both styles were wonderful! I can see myself eating this for
lunch throughout the summer.
Storage tips: First remove the leaves, and then place the radishes in a perforated plastic bag in the crisper drawer of the refrigerator. Radishes should keep for up to three to four weeks.
Hi Linda! I fell in love with radishes at the farmer's market today too!
ReplyDeleteHi Linda,
ReplyDeleteLove this post. I first experienced radishes, butter, sea salt and baguette during a weeklong cooking vacation in Vermont. It really is a delightful combination.
I love radishes. Thanks for the recipe.
ReplyDeleteEmma, I'm glad you're part of the Radish Lovers Club! lol
ReplyDelete