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
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
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.