Radishes with Garlic Scape Herb Butter
Today was hands down the toughest day of the season here at Tumbleweed Farm. With temperatures reaching the mid 90’s and an endless list of chores to get done, it was not pretty. We were hustling to stay on top of things but by mid afternoon we were spent. It’s amazing how quickly the forecast can change around here. We were bundled up in multiple layers for our morning harvest a few days ago and this morning, by 5am, it was shorts and tank top weather.
On these really hot days our appetites are almost non existent. It’s too hot to eat heavy food so I’ve been relying on simple snacks and salads to keep us fueled and energized. This “recipe” almost didn’t make the blog because it’s just that-not really a recipe at all. However, since we’ve been making this same snack over and over again for the past few days I thought it was worth sharing.
Garlic scape season is extremely short and we look forward to them all year long. They are a novelty around these parts and we’ve been tossing them on the grill, roasting them in the oven and even pickling them. They are such a treat this time of the year and I highly recommend heading out to your local farmers market to pick some up!
This garlic and herb butter is hands down our favorite dip at the moment. Not only is it a great vehicle for dipping radishes, but it tastes great spread on toast, tossed into warm pasta and even melted on popcorn. It’s simple to whip up and tastes best when enjoyed with an ice cold beer. Cheers!
Radishes with Garlic Scape & Herb Butter
Prep Time: 10 minutes Cook Time: 0 minutes Serves: 4-6
- 1 bunch of radishes, sliced
- 2 garlic scapes, minced (or sub 1 large clove of garlic)
- 1 teaspoon coarse sea salt
- 1 Tablespoon parsly, minced
- 1 Tablespoon dill, minced
- 1 Tablespoon fresh lemon juice
- 1 cup (good quality) unsalted butter, at room temperature
Preparation
- Using a mortar and pestle (or a small food processor) crush together the garlic scapes and salt to form a paste. Transfer to a bowl; add minced parsley, dill, lemon juice and butter. Stir with a wooden spoon until well combined.
- Serve herbed butter with radishes or toasted bread.
Notes
*Store butter in the fridge for two weeks or keep in the freezer for a couple of months *Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen
How long will the herb butter last in the fridge?
Great question Jessica, I’ll add this to the recipe notes. It should last up to two weeks in the fridge or for a couple of months in the freezer. Serve at room temperature though!
Now that’s my kinda recipe! 😉 hope you kids are staying cool up there. Maybe a mid afternoon ditch float is in our near future..!?