You guys. Summer feels so close.
In Portland, spring doesn’t matter a ton because it still rains all the time, it’s just warmer than it was in the winter. I have personally been caught in showers three times in the past three days. Whoever wrote that song about getting caught in the rain hasn’t had it happen to them more than once, if ever. I am so. over. it.
Thankfully the rain took a break and I got to spend part of this evening hanging out in my garden, which frequent readers of this blog know is one of my favorite places in the world. Right now the greens are just about ready to start cutting. Everything else is pretty tiny. There are about a million strawberry blossoms, but alas, no fruit yet. Even though it’s just getting started, my garden still restores my soul in a way that few locations can.
I didn’t grow these radishes, but I do have itty bitty radishes growing in my garden right now. When they come out, I’ll be making this recipe again with them.
I didn’t even plan to do this recipe for tonight, but these brown butter roasted radishes were so perfect and beautiful in my garden, they immediately jumped to the top of my editorial calendar (which does not exist).
Radishes mellow out significantly when you roast them. Especially this longer variety. A little brown butter and a little lemon make them a fresh spring treat.