If there is one veggie that epitomizes spring for me it is the radish. So sprightly, full of vibrant color, quick to pop out of the ground and sweetly flavored with just the right amount of crunch and zing.
Here at Willowood we are particularly fond of the “French Breakfast Radish.” This is the super pretty elongated red one with the white tips. An heirloom French variety, I couldn’t figure out why it was called a “breakfast” radish until I came up on the recipe I’m gonna share below. This recipe is definitely worthy of a yummy breakfast. (or lunch, dinner, snack, etc….). Any btw…anything with the word “tartine” in it’s description, well you just know that’s gotta be good!
Honey Drizzled French Breakfast Radish Tartines
- Willowood Farm French Breakfast radishes
- Swede Hill Rye Bread from Treetop Baking
- Italian mascarpone or any soft spreadable slightly sweet white cheese
- Island Apiaries Honey
Slice and half rye bread. Spread generous layer of cheese on bread. Spread a single layer of thinly cut radishes on top of cheese. Drizzle with honey. Enjoy!
So yeah…Yum! Another variety way to serve French Breakfast Radishes is whole, with a plate of finely shaved Little Brown Farm cultured butter and a small serving of some yummy specialty salt (I’m also fond of truffle salt myself!). French Breakfash Radishes are the PERFECT dipping shape for this application. Pick up radish, dip in butter, dip in salt and enjoy! Simple and perfect.
So we hope you enjoy the pleasures of spring as much as we do! And simple radishes, done well, are definitely high up there on are favorites list!
Also coming to the Bayview and Coupeville markets today…
* Mesclun * Arugula * Baby Pac Choi * Mixed Mustard Bunches * Garlic Greens * Potatoes * Rockwell Beans * Barn Floor Mix Beans * Japanese Salad (Hakurei) Turnips * Leeks * Kale Raab * Asparagus * Rhubarb * Cucumbers and more!
Hope to see you at market today!
Farmer Georgie, Willowood Farm of Ebey’s Prairie