Tuesday, was my first CSA pickup of the season and I was giddy with anticipation all day waiting to see what the week would bring, and thrilled that now I know exactly where my vegis are coming from. Tuesday nights are spent brainstorming recipe ideas and cleaning the vegis. The first week I received lettuce last season, I was discouraged by how dirty it was. But quickly a huge smile came over my face and I thought, It’s so dirty! That’s amazing—it’s SO fresh! It’s quite a wonderful feeling to know your vegis were hand-picked that day. Later in the season, members can go directly to the fields to retrieve beans, cherry tomatoes and the like. It’s a great experience, as long as you remember your bug spray (it IS an organic farm!). Some weeks I forget, but power through anyhow. Must. Get. Cherry. Tomatoes. Must. Fill. Basket. Nothing a little calamine lotion can’t fix.
As it is now June I want to share with you a great menu inspired by this week’s pickup of radishes, bok choy and mixed greens. Today’s recipe just may be my new favorite appetizer. I made 12 and ate 7 while waiting for my husband to come home from work (oops! Don’t tell!). I’ve always viewed radishes as a somewhat useless salad ingredient, but now I have a whole new respect for them.
Tri-Color Radish Crostini
serves 4-6 as an appetizer
1 loaf French bread, cut into 20 thin slices (apx 1/4" thick)
cream cheese (goat cheese may be nice to try as well…)
1 small bunch radishes, sliced very thin
8 chives, chopped
salt and pepper, to taste
Place bread slices on a cookie sheet. Spread each slice with cream cheese. Top with radish slices and chopped chives. Drizzle with olive oil and sprinkle with salt and pepper. Broil 2 minutes, until edges are golden brown. Serve immediately.