Taste Life Full

Radishes Dipped in Herbed Butter

“Summer is the time to give yourself completely, to allow the abundance of the soul to become part of our every life. We have to taste life full.”

• Seasons of the Sacred, Llewelyn Vaughan- Lee

Ivy and I made our annual Summer Bucket List; the highly lofty and dreamy list of tastes, activities, experiences and delights that we hope to enjoy throughout the all too brief summer season. This list includes visits to the berry patch where we will attempt to pick enough strawberry and raspberries to fill our smoothie cups all year long. A day trip to Pike Place where we will eat our way through the market sipping on Rachel’s Ginger Beer (our favorite is a float with Guava Ginger Beer and Pineapple Soft Serve), tucking into a bowl of homemade pasta at Pasta Casalinga and finishing with the tart, creamy bite of cultured frozen yogurt from Hellenika. There are plans for beach days where we follow the tide and linger until the cold Salish Sea laps at our toes. Craft projects that include lots of rhinestones and glue, a long list of movies to watch, a visit to the fair, the zoo and an aquarium. If we mapped it all out we have enough “to-do” items to fill multiple summers. It’s no wonder that I crave the coziness of fall when that first rain hits. 

Summer in the northwest is where we really shine. Nearly every day is around 70*F and the rain from the rest of our days keeps the trees green, which stand in brilliant contrast against the picture book blue sky. And this summer feels even more full as we prepare to send our oldest off to college in the fall. That’s about all I can say on that subject before I turn my keyboard into a puddle of tears. Let’s just say, this is indeed a summer where I am eager and ready to “taste life full” as Llewelyn Vaughan-Lee says. 

In the kitchen the activity there is just starting to be dictated by what’s happening in the garden. Every year I seem to forget that the growth of the spring garden tends to slowly creep until we consistently hit the streak of sunshine. We’re nearly there. I just polished off a bowl of cottage cheese loaded with a handful of chopped arugula, dill, chives, mint, tarragon and peas - all from the garden. It’s all simply dressed in a squeeze of lemon, a slick of olive oil and a blushing amount of freshly ground black pepper. It’s a protein packed salad that leaves me feeling quite virtuous and deserving of a slice of the leftover birthday sitting on the kitchen counter. 

We’re still in the season of frilly herbs - it’s just before the berries, beans, and tomatoes really take over. So before they do I wanted to pass along the recipe for herbed dipped radishes. I teased it before and then life left me a little breathless there for a moment but I’m here now with a crisp snack that visually delights nearly as much as the taste itself. 

*A few things to note for those who are local:

 I’m teaching this Saturday, June 7 at the most beautiful venue - Bella Luna. I’m teaching Campfire basics - from flames to coals. 

Menu: Fire toasted Gruyère on garlic toasts with pickled shallot and herbs; smoked beet salad with grilled steak, blue cheese, greens, and flowers; fire-baked sourdough with housemade smoked butter; and, toasted almond panna cotta with roasted strawberry rhubarb sauce.

Coming up in August I’m teaming up with my friend Eleni from Pottery By Eleni. Here’s a brief description of the event:  We will begin with a welcome prosecco cocktail served in cups from our Signature Collection while we enjoy some beautiful appetizers made by Ashley herself! Next, we will dive into a cooking demo where Ashley will show us unique ways to use herbs and flowers from the garden in culinary delights! The pottery portion of the day will be up next where we will forage our very own herbs and flowers to roll into ceramic platters to create whimsical impressions. Head to Pottery By Eleni to find out more. 

On June 28 I’ll be signing copies of both Rooted Kitchen and Field Notes from a Fungi Forager at Christensen’s Nursery in LaConner. Come say hi!

I hope wherever this season finds you, you are finding a few moments of wonder and joy. 

Radishes with Herbed Butter

Makes 1 dozen radishes

1 bunch of radishes (about 10-12), washed and thoroughly dried

1/2 cup unsalted butter

1/4 cup spring greens and fresh herbs, finely minced (such as blanched nettles, dill, chives, mint, parsley, tarragon, or a mix)

Flaky sea salt (for finishing)

Prepare the Radishes:

Wash the radishes thoroughly, removing any dirt and greens. Pat them dry with a clean towel or paper towels. It's important they are very dry to help the butter adhere properly.

Place the radishes in the refrigerator to chill while you prepare the butter. This will help them firm up and get an extra crunch when dipped.

Make the Herbed Butter:

Cut the butter into 1/2-inch pieces and place them in a microwave-safe bowl.

Melt 2/3 of the butter in the microwave on medium-low heat, stopping every 20 seconds to stir. Heat it until nearly all the butter pieces have melted, but not completely. This ensures you avoid overheating.

Once the butter is almost fully melted, stir in the remaining butter pieces. Continue stirring until the butter is creamy and smooth. This method helps prevent the butter solids from separating, giving the butter a velvety texture.

Assemble:

Once the butter is smooth and creamy, stir in the finely minced fresh herbs.

Remove the chilled radishes from the fridge. One at a time, dip each radish into the warm herbed butter, ensuring they are well-coated but not dripping.

Lay the butter-dipped radishes on a parchment-lined tray or plate. While the butter is still soft, sprinkle each radish with a pinch of flaky sea salt.

Chill and Serve:

Once all the radishes are dipped and salted, place the tray in the refrigerator for 10-15 minutes to allow the butter to set and firm up around the radishes.

Serve immediately after the butter has set, or store in the fridge until ready to enjoy.