This week's CSA includes: 

Baby Beets, 1 bunch
Sweet Potatoes, 2 each
Red Russian Kale, 1 bunch
Butterhead Lettuce, 1 head
Radishes, 1 bunch
Cilantro, 1 bunch
Scallions, 1 bunch
Sunflower Shoots, 1 quart
1 Dozen Eggs

Meat Choices This Week: Fresh Chicken, Rabbit, Frozen Chicken,
Ground Pork, Country Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties,

Letterbox CSA Week 3, May 9, 2019

Roasted Radishes with Brown Butter, Lemon, and Radish Tops


Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them.


Roasted Radishes with Brown Butter, Lemon, and Radish Tops

From Epicurious


2 bunches medium radishes
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice


Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

View the original recipe on the Epicurious website