18 May Bread ‘n Butta
Though the farm is yet to be in full swing, I have been stretching out the first few trickles of farm edibles–namely herbs and radishes–the best way I know how: BUTTER. A lot of really good butter. Mixed with those first few tastes of spring and slathered on a good piece of crusty bread, butter can be the most decadent and alarmingly simple treat.
First, I suggest you seek out some fresh butter from your nearest dairy/creamery. I often pick mine up at one of the farmers’ markets in the area or from the Reading Terminal Market in Philly. A great local source is Flint Hill Dairy. Their butter is so blindingly yellow and creamy it will bring tears to your eyes.
I choose to enjoy spring radishes the way the French do: red radishes atop a piece of bread with fresh butter and sea salt. So simple, yet so remarkably delicious. (You can also grate the radishes into the butter for easy spreading or if you want to make it ahead of time)
Another one of my favorites is a quick herb butter.
Jana’s Herb Butter
Good, fresh butter (room temperature)
1 sprig Rosemary
3 sprigs Thyme
A few sage, marjoram, and mint leaves
A small bunch of fresh chives
2 cloves of garlic, finely minced
Sea salt, to taste
Go forth. Eat butter.
Recipe contributed by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes uses fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/