spring radish spread
We picked our first radishes yesterday. They are the Cherry Belle variety, a tried-and-true radish about an inch in diameter. From planting seeds to harvest, it’s just 22 days–hard to believe.
A simple and delicious way to eat radishes is to slice them thinly and put them on a slice of bread with some butter and salt–yum. But last night we opted to make spring radish spread, a recipe in From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce published by the Madison (WI) Area Community Supported Agriculture Coalition (MACSAC). My copy is from 1996 and was given to me by my dear friend, Sarah. A more recent edition is available on Amazon; you can find it here.
Madison, Wisconsin has always been way ahead on food trends, so it’s no surprise that back in the mid-1990s there were already several CSA farms in that area.
I reach for this cookbook often when I am looking for veggie recipe ideas. The recipes are organized by vegetable in alpha order–so smart and easy to use.
Because MACSAC states on the copyright page that they “encourage the dissemination of the information herein” and asks only that I reference the source, I will share the recipe here.
Spring radish spread uses ingredients I have on hand and comes together quickly. It has a fresh crunchy bite that is delicious on crackers or bread.