It’s been raining for days on end here at 1840 Farm. I know that we desperately needed the rain. I know that it is technically spring or as we like to call it in New England: mud season. None of that matters. I still don’t like it. I want to be outside, planting in the garden instead of inside staring longingly out the window at the garden.
After coming to the realization that I couldn’t do anything about the rain, I decided to do the next best thing. I went to the refrigerator to grab the ingredients to make an afternoon snack. I hoped that the act of cooking would distract me from the raindrops falling against the kitchen window. It only took a few moments for me to realize that I had the components to make a family favorite: sliced radish tartine.
Radishes are one of the first crops to be harvested here at 1840 Farm. We love to enjoy a freshly made tartine to celebrate the beginning of our garden harvest. The crisp radish pairs deliciously with toasted pumpernickel bread and velvety butter. After a long day working in the garden, this tartine made with freshly harvested radishes is a delicious reward.
Alas, the radishes I had in the refrigerator were not the beloved French Breakfast variety that is growing out in our garden. It will be a few weeks before they are large enough to harvest. However, I did have the next best thing: Cherry Belle radishes from the local farmer’s market.
While the bread toasted, I set my OXO mandoline to 1/8” and washed two large radishes. In a few short motions, I had created beautiful, thin slices of radish. I softened the butter using a fork while the toasted bread cooled to room temperature.
I spread the butter on the brown bread, seasoned them lightly with salt, pepper, and a little thyme. Then the paper-thin radishes were placed on top and the tartine was sliced into individual portions. As I bit into the tartine, my frustration with Mother Nature slipped away.
With each bite, I became more convinced that we did need the rain. I reasoned that it would help the French Breakfast radishes grow out in our garden. Harvesting those fresh radishes meant more radish tartine enjoyed with my family. How could I be upset about that?
Sliced Radish Tartine
makes 4 snack size servings
4 slices pumpernickel bread
2 teaspoons butter
freshly ground black pepper
2 large radishes
Remove the crust from the bread. Lightly toast the bread and set aside to cool to room temperature.
Wash the radishes and remove the root end using a sharp knife. Using a mandoline set to 1/8″ or a sharp paring knife, slice the radishes into paper-thin slices. If using a mandoline, use the finger guard when slicing to prevent the radish from rolling into the cutting blade or injuring your fingers.
Soften the butter by smashing with the back of a fork. Divide the softened butter evenly between the bread slices. Spread it in an even layer and season to taste with salt, pepper, and thyme and top with several radish slices.
Cut each slice of bread in half and serve.Pin It