Jun 27 2011
This year, I’ve finally joined a Community Sponsored Agriculture (CSA). In the past, I usually started my search for one to join a bit too late, and they’d all be full. This year, on the other hand, I was ultra-prepared. In fact, I was the first person of the year to join my CSA.
I’m splitting a half share with B, as we both want a steady flow of produce and want to try new things we wouldn’t otherwise give a second glance to. At the top of the list for me? Radishes. I haven’t tried them in years, but I remember not liking them when I was younger. Probably not all that surprising, considering the bite they have; children often don’t like stronger-tasting vegetables. However, I haven’t been a child in a really, really long time, so it was time to act like the adult I am, and try something (mostly) new. I recall that sliced radishes are often served on buttered bread, and a quick search of the Internet confirmed this memory.
So for lunch one day, I picked up a demi baguette, packed up the radishes and some microgreens (also from our CSA), and headed over to B’s for a lunch of open-face radish sandwiches.
Am I now a radish-lover? Well, no. I won’t go out of my way to buy them, but when they’re available, I might toss a thinly sliced one into a salad for some crunch.
Open-face Radish Sandwich
1 bunch radishes
good quality bread (I used an artisan baguette)
chopped fresh parsley or microgreens for garnish (optional)
An hour before serving, clean and trim the radishes and transfer to a bowl of very cold water. Let them sit for an hour; this crisps them up again if they’ve gotten slightly soft.
Slice and butter your bread. Thinly slice the radishes and cover the bread with radishes, overlapping slightly. Sprinkle with salt and garnish, if desired.