Week 2 of CSA to Table Project

Radishes Roasted in Butter

with Fresh Herbs & Flaky Sea Salt

There is a specific kind of patience required for the first harvest of the year. In our little Tennessee garden, the radishes are still reaching for full size.(It is my first attempt at a proper vegetable garden, after all.) When the CSA box arrived with a surplus of gorgeous bright fuchsia roots, I decided to lean into a simple school of thought: if you can’t beat the heat, mellow it with butter.

I brought them inside in a simple brown paper bag. A humble, crinkled container for something so vibrant. In the span of ten minutes, that aggressive bite transforms into a tender, succulent sweetness. We ate these straight from the skillet, standing at the kitchen counter.

What to do with what:

• A bunch of fresh radishes, halved

• Two tablespoons of unsalted butter

• 10–12 sprigs of fresh oregano and thyme, divided

• A very generous amount of Maldon flaky sea salt

Melt the butter in a cast iron skillet over medium heat. Add the radishes and about half of your herbs. Let them roast for 10–12 minutes, tossing occasionally, until the skins are wrinkled and the centers are creamy. Before serving, discard the original, wilted herbs. Finish the dish with the remaining fresh sprigs and a very generous scatter of flaky salt. It is remarkably easy, and that is precisely the point.