Radish Greens Soup w/Salted Radish Butter Crostini

Longmont Farmer's Market Begins May 2, 2009

Rain or shine, we will be there!

Update 5-03-2009:  It DID rain, and it was c-o-l-d! Thanks to all the die hard Longmont Market shoppers/groupies who showed up anyway!! A very humble thanks to Susan and Chris for volunteering this week. I would not have been able to keep up without your help.  I promise to feed you better next week...you are coming back next week...right? 

For quite some time, I have been contemplating my first two recipes of the season. Should I make:

*Braised beef (or pork, although not technically at our market this year..Long Family Farms IS still local)

*Soft scrambled eggs w/herbs and goat cheese

*Braised beans w/spring greens

*Parsnip puree w/ green garlic

*Arugula pesto w/ local pasta

*Hazel Dell mushrooms: 2 ways.. Sauteed w/ garlic, butter and sherry & a cold mushroom relish

However, in the event of rain, I always turn to soup. This Saturday, I will offer something a little different using: Spring Radishes.  The radish is a humble item often ignored on most Crudité platters. But I want to introduce you to a bright and vibrant, radish greens soup paired with the gorgeous blush of fresh radish butter and salt on toasted baguettes. I love these recipes for their flavor, color and most importantly because it is inexpensive and so unexpected. It's going to be a hard sell this time, but I am up for the challenge! 

This WAS a hard sell, but as soon as I convinced ONE brave soul to taste it, (and the Guinea pig did not die or make faces), I was on my way.  We actually sold out of Radishes this week! 

I hope you will give one or both of these recipes a try. Better yet, stop by the Longmont Farmer's Market this Saturday and I will make it for you!  Please note...I generally do not arrive at the Market until 8:30 ish.   I am not as punctual as our farmers.  

Market Radish Green Soup w/ Radish butter Crostini

2 Tbl. Olive oil
1 large onion, diced
2 medium potatoes, diced
4 cups raw radish greens (about 2-3 bunches)
6 cups water, vegetable or chicken broth
1/3-cup heavy cream (it's still good without it)
5 radishes, grated
Salt and pepper
Lemon juice (optional)
DIRECTIONS: Heat olive oil in a 4-quart soup pot over medium heat. Stir in the onion, and sautÈ for 4-5 minutes. Next, add potatoes, water/stock and simmer for 10 minutes or until the potatoes are tender. Add Radish greens and cook for 5 more minutes,
Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. Return the mixture to the saucepan over low heat. Stir in the heavy cream, season with salt and pepper and a squeeze of lemon juice.

 
Serve with grated radish or Radish Butter & Salt Crostini!


Radish Butter & Salt Crostini 

6-8 Radishes, chopped
1/2 cup cold unsalted butter, chopped
1 tsp. Fluer de Sel (or Kosher salt)

Fresh ground pepper

Combine: radish and butter with 1/2 teaspoon of salt and pepper.
To serve: Spread radish butter over toasted baguette slices and sprinkle with additional salt
**Or for vibrant pink color combine radish, butter and 1/2 teaspoon salt in a food processor and mix briefly. **

Enjoy.  See you at the Market!

Chef Deb 

*Longmont Farmer's Market Tours and Dinner*  May 30 @ 1:30 to 4:30 $45 

*Boulder Farmer's Market Tours and Dinner * coming soon!