2.      Radish Butter

(Local Flavors by Deborah Madison)

6 radishes (the same or a mix)

4 T. butter or alternative

1 tsp. finely grated lemon zest

sea salt to taste

Wash & trim all the radishes.   If the leaves are tender and fresh set them aside with stems removed.  Slice the radishes into thin rounds, then crosswise into narrow strips.  Chop ½ cup leaves.  Mix butter with lemon zest until soft, stir in chopped radishes, leaves and salt to toast.  Spread on sandwiches or on crusty baguette.