fresh from the garden...dirt on the roots
one of many perks of working at r.wood studio is the big organic garden that we get to feast on throughout the seasons. every spring we till the soil and plant the seeds for the spring crops. this year we planted things extra early so we have been enjoying some fresh garden food for weeks. we planted an entire row of radishes, which i have to say are on my list of my favorite vegetables. i love them as a snack, pickled, roasted, tossed in salads, the greens sauted, and of course radish sandwiches.
here is a couple of variations of the radish sandwich. one a simple classic and the other is a spread inspired by a recipe by the
.
recipes follow
the first one is about as simple as it gets and is an elegant
hors d'oeuvre for a spring party.
-get a fresh sourdough baguette and thinly slice it
-slice some radishes as thin as you can
-spread some unsalted butter on the bread
-arrange the radishes on the bread
-sprinkle with sea salt, freshly cracked pepper and some parsley
radish spread, inspired by the lee brothers
-take about 30 radishes and throw them in the food processor
-pulse until the radishes are diced
-put the radishes in a clean linen to get all of the excess moisture out, (don't skip this step..trust me)
-put them back in the food processor and add 1/2 stick of unsalted butter (room temp), and 1 clove or garlic
-process them until creamed or mixed well
-add salt and pepper to taste
***try adding walnuts or pecans for a variation
serve with a sliced baguette or crackers