Week 14

Okay, so, we’ve missed a couple weeks. This week, in honor of the return of the radish to weekly shares, we’re posting a recipe featuring those little gems.

Radishes with Chive Butter

  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon minced fresh chives
  • 1/4 teaspoon freshly grated lemon zest
  • Tabasco to taste
  • 18 radishes (about 2 bunches), the leaves trimmed, leaving 1 inch of the stem, and the radishes halved lengthwise
  • 36 fresh flat-leafed parsley leaves for garnish

In a small bowl with a fork combine well the butter, the cream cheese, the chives, the zest, the Tabasco, and salt to taste and transfer the mixture to a pastry bag fitted with a medium-sized open-star tip. Arrange the radishes, cut sides up, on a platter, put a parsley leaf on each radish half, and pipe the chive butter onto it.

Read More http://www.epicurious.com/recipes/food/views/Radishes-with-Chive-Butter-10980#ixzz25vlKgPsY

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