Sustainable Connections in Bellingham has a great feature going called the Harvest of the Month. May’s harvest is (drum roll please) RADISHES!
I love local produce, you really can’t beat it. I was talking with Alex at Sustainable Connections about tying in their featured harvest with a recipe post here and he suggested I contact Roslyn at Rabbit Fields Farm. I’m so glad he did! I gave her a call and we set up a time to meet and take pictures of radishes, she didn’t even act like this was a weird request.
Roslyn had lots of work to do on her ten acre farm but patiently waited while I took photos of dirty radishes from every possible angle. She is a terrific lady! You can check out her website for the list of farmer’s markets where she has her produce. Tell her I sent you, and tell her that I’m really sorry that I ran off without paying for the radishes. I drove away with a cooler full of radishes and the money still in my pocket. Oops.
Roslyn introduced me to some radishes that I’ve never tried before. Breakfast Radishes have a mild flavor and really nice crunch. I tried them in some different recipes and really like them. Radishes pair well with feta, so here is a fresh, light appetizer for springtime.
The amounts above will vary depending on the size of the vegetables. I made about two dozen rollups with the amounts listed.
Mix the yogurt and feta in a blender or food processor to a thick paste. Add more yogurt if needed to get the consistency of toothpaste. Lay the zucchini slices one at a time on a cutting board or counter and spread 1 teaspoon of the feta mixture on the slice, leaving 1/2 inch on each end clear. Roll up a basil leaf into a cigar shape and place it in the center of the zucchini slice. Line up the carrots and radishes on either side, then roll up the zucchini slice. The feta mixture will hold the roll together.