The farm is brimming with greens, turnips, and radishes. Buckets of white icicle radishes and smooth, round red radishes. This week arrived the slender French "breakfast" radishes, D'avignon variety. I was immediately sent back to my cooking school days when we snacked on radishes, unsalted butter, and fleur de sel. An amazing treat that contrasts snap, heat, creamyness, and salt in one bite. This is not a recipe, but a few stellar ingredients that, together, become totally satisfying.
1 or 2 bunches or handfuls of French radishes (D'avignon variety) or round, red radishes
Unsalted butter, room temperature
Fleur de Sel sea salt
Rinse the radishes thoroughly and trim the root end. leaving the stems on.
Dip the radish in some butter and sprinkle with fleur de sel. Enjoy.
Serve with slices of baguette, toasted or plain.
Photograph copyright Deirdre Davis 2016
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