This week’s farmers market was bustling as usual, full of people picking up their favorite fruits and veggies for their weekly fare. If you’re like me, Saturday market is a time to browse leisurely in and out of stalls with a coffee in one hand, dog leash in the other. I’m always in a relaxed state, yet determined on my mission at hand: to find the perfect produce.
This week I ventured into a stall and came out with ruby red radishes, for just $2 a bunch. Never cooking or preparing radishes before didn’t stop me; the color, texture and scent of these babies were just what I wanted.
Garden radishes are pretty versatile and can be grown wherever there is sun and moist, fertile soil, even on the smallest city lot. Most early varieties grow best in the cool days of early spring, perfect for late April market in the valley.
I have fond summertime memories of my dad slicing crispy and colorful radishes thin, and adding a dash of sea salt before he popping them in his mouth with a crunch. I’ve never had them any other way, until now! For a quick spring or summertime appetizer try this one bite radish cucumber treat.
Radish and Cucumber with Herbed Cream Cheese
- 4 ounces Cream Cheese, softened
- 2 tablespoons fresh dill, finely minced
- 1/4 teaspoons fresh lemon juice
- 3 teaspoons fresh chives, snipped, divided
- 1 teaspoon fresh lemon zest, divided
- English cucumber, trimmed, sliced 1/8-inch thick
- 3 small radishes, trimmed, sliced 1/8-inch thick
- French sea salt for sprinkling
In a small bowl combine cheese, fresh mint, lemon juice, salt and cayenne pepper.
Add 2 teaspoons chives and 1/2 teaspoon lemon zest reserving the remainder for garnish.
Stack a cucumber and radish slice together with a dab of cheese mixture between to hold slices in place, then top each with 1/2 teaspoon of the cheese mixture.
Garnish with the remaining zest and chives, place on a platter, sprinkle with sea salt and serve immediately.
Prep time:15 minutes