Recipes from the Spring Garden: Radish Toasts, Pea and Mint Risotto, and More


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multi-colored spring radishes 

Bountiful spring radishes
Photo by Unsplash/phillippecollard

Its spring and harvest time has started in the early garden: the first radishes are ready, new asparagus spears knife their way out of the ground, and leaves of green garlic wave above their straw bedding. Depending how cold your winter was this year, there may be tulip petals coloring your salads while dandelion fritters and wild sorrel soup fill your foraging thoughts. Visit BouquetBanquet to find some ideas on using spring flowers in your meals.

The first early peas will be ready to harvest soon, while baby spinach and spring cabbages come along at the same time. Spring can be such a neglected time of year in the garden as people wait for consistent warmth to start planting.  Step away from the crowd and start your garden early each year so you can try these delightful recipes. If you planted late greens of cold-hardy varieties to overwinter you’ll be ready to harvest and cook even earlier!

Radish Toasts

 Ingredients:

  • 1 baguette
  • Butter, softened
  • Large spring radishes
  • Salt and pepper

Directions:



1. Slice the baguette thinly and toast lightly in the oven.



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