Store In the Fridge:
Cherry Glen Ash Goat Cheese
French Breakfast Radishes- Path Valley Farms
Cremini Mushrooms - Mother Earth Mushrooms
Red Leaf Lettuce - Landisdale Farm
Romaine Lettuce - Landisdale Farm
Rhubarb - Village Acres Farm
Strawberries - Papa's Orchard
Recipes
The first time I (Christy) ever ate a radish was when I traveled as an exchange student to France. That first night I ate at home with my host family we sat down at a table and they gave me a half glass of sparkling wine (I was 17) and we started our meal with radishes; whole, dipped in salt, then spread with butter. It was at that point that I knew I'd never see the food the same way again. Just the beginning. Radishes are often shunned. I encourage you to enjoy them while they last.
As an aside, the French Breakfast Radish is one of the mildest types of radish, and radishes are great for growing with kids. With the quickest seed to harvest time, kids are able to enjoy the fruits of their labor even faster!
Toasted Baguettes With Radishes and Herb Butter
Many goat cheeses, or chevres, are coated with a sprinkle of ash. Originally, the ash often came from oak charcoal, as was the tradition of cheeses from France's Loire Valley. Today, a recognized food grade activated charcoal ash is used which is sometimes salted and generally tasteless. The ash is helpful in mellowing the acidity to promote the maturing and produce a more delectable cheese. It also helps make the cheese surface more hospitable to the growth of molds that add to the complexity of the overall flavor.
We suggest you remove it from the fridge at least 20 minutes before enjoying. This is your week to stock up on baguettes: for this cheese and the recipe above...
With Thanks,
christy and tom
- 1 baguette, thinly sliced
- 1 bunch radishes, very thinly sliced
- 1 cup Plugra butter, softened
- 2 tablespoons lemon juice
- 2 tablespoons chives, chopped
- 2 tablespoons parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cream butter in a mixing bowl until smooth.
- Add in the rest of ingredients and mix until incorporated.
- Spread a thin layer of butter over each baguette slice.
- Arrange radish slices over buttered bread and serve.
Many goat cheeses, or chevres, are coated with a sprinkle of ash. Originally, the ash often came from oak charcoal, as was the tradition of cheeses from France's Loire Valley. Today, a recognized food grade activated charcoal ash is used which is sometimes salted and generally tasteless. The ash is helpful in mellowing the acidity to promote the maturing and produce a more delectable cheese. It also helps make the cheese surface more hospitable to the growth of molds that add to the complexity of the overall flavor.
We suggest you remove it from the fridge at least 20 minutes before enjoying. This is your week to stock up on baguettes: for this cheese and the recipe above...
With Thanks,
christy and tom
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