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1 loaf of sourdough from Prairie Winds Heritage Farm
1 bunch of radishes from Waterwheel Gardens or grown in your home garden
1 container sweet cream butter from Clover Leaf Creamery, available at Atkinsons’
Coarse or flake salt from Ketchum Kitchens
Optional toppings: edible flowers from Kraay’s Market & Garden, micro-greens from Squash Blossom Farm
Slice bread into ½” thick slices, one per person. Toast bread until preferred doneness but let cool, as the butter shouldn’t melt.
Wash and remove tops from radishes. Want to reduce your food waste footprint? Try eating your radish greens. They are delicious and can be enjoyed like spinach. French Breakfast radishes are the classic variety used, but any fresh spring radish works well. You’ll need approx. 2 radishes per slice, but size varies.
Spread an even and plentiful layer of butter on toast. Sprinkle with salt and add radish slices.
Top with edible flowers, micro-greens and/or fresh herbs. Enjoy!
