Thursday, June 10, 2010
Warm Radishes on Toast
On Tuesday mid-morning I pulled these beautiful radishes from the ground at Quail Hill. They were still warm when I unpacked them from my bag! Remembering an old Alice Waters recipe for radishes on a buttered baguette with sea salt (not really a recipe, but a description of a common French breakfast combination that she urged her readers to try), I made an early lunch of my warm radishes, slicing them thin, scattering them on buttered whole grain toast, and sprinkling them with sea salt.