Spring is defined with radishes. It is the first crop up to enjoy fresh vegetables. This week the radishes are from Los Poblanos Organics in Albuquerque. The French eat radishes with butter and salt. Here is a lovely article from the Culinate website that discusses eating radishes. Click here for the article.
From Local Flavors by Deborah Madison
A good radish sandwich can be nothing more than sweet butter spread on bread and topped with sliced radishes and sea salt. But this is an easier way for getting the radishes and butter on quickly (and getting them to stay on), especially if you’re making radish sandwiches for a crowd.
4 tblsp unsalted butter
1 tsp finely grated lemon zest
Wash and trim the radishes and their leaves. Thinly slice the radishes into rounds, then crosswise into narrow strips. Each should be tipped with color. Chop the leaves. You should have about ½ cup.
Mix the butter with the lemon zest until it’s soft, then stir in the chopped radishes, radish leaves, and a few pinches of sea salt. Spread on slices of crusty baguette and serve.