On Tuesday morning I spent some time at the farm. Due to rain and schedule conflicts it had been well over a week since my last visit. I love seeing the changes that occur in the fields between my visits. The rows of salad greens are a rainbow of color ranging from pale greens to deep reds. The potatoes that were planted a few weeks ago are just beginning to poke above the dark soil.
I have many pictures to share from my morning, but for today there is a sandwich. A radish sandwich.
As I was leaving, walking past the rows of radishes Terra asked if I might want to take a few home. Before I could even answer she plucked the most beautiful radishes out of the ground. French Breakfast radishes to be exact. They have an amazing mild flavor and are more oblong in shape than the usual round radishes you may be used to seeing.
This sandwich is simple and came together quickly, using just a few staple ingredients. Okay, avocados might not be a staple for everyone, but at our house they are.
- 4-5 radishes, thinly sliced
- extra virgin olive oil
- half a lemon
- 2 slices whole wheat bread or baguette slices, toasted
- 1 avocado, mashed with a fork
- kosher salt & pepper
- In a small bowl toss sliced radishes with drizzle of extra virgin olive oil and a squeeze of lemon juice. Spread mashed avocado on slices of toasted bread. Top with sliced radishes. Finish with salt and freshly ground pepper.
inspired by Martha Stewart Living