Philadelphia White Box Radish

Look at our 1st crop of 2009 (seeds from Seed Saver Exchange). If you planted them, my guess is you’re eating them. Try this simple recipe—and you’ll be tempted to plant more!

Jules Radishes

—Trim the greens off the radishes leaving a 1” stem. This will be your handle.
—Trim off the root. Slice radish length wise, so the handle is now on both pieces.
—On the dry radish smear some of the Basil Butter (recipe below) and place on a platter.
—After you have made all you need, sprinkle all of the radishes with a good quality sea salt.

It was a very hot day when I served these so I placed them in a clay serving dish filled with ice and arranged the radishes on top of the ice to keep them chilled. Wish I had taken a photo.

Basil Butter

• 1 stick softened unsalted butter
• Fresh basil from your garden! very thinly sliced
• Fresh lemon juice

—Blend these ingredients together and adjust to your taste. Enjoy.

***

Hmm, now what should I do with the fresh trout the neighbor brought over today?

Grilled Trout

• Generously oil the skin of the trout
• Salt and peper the inside of the trout
• Spread the above Basil Butter inside the trout
• Add a couple slices of lemon
• Stuff with fresh arugula you just picked from the garden
• Generously salt & pepeper the outside of the trout

—Grill on medium high heat about 6 minutes per side. Depends on the size of your fish.
—Add the rest of your arugula and radishes to some of your freshly picked lettuce for a salad, and you my friend will be such a gourmet cook!

Now pour yourself an ice cold beer (or a chilled white wine) and savor the summer evening.