Radishes and Butter

But by the sole grace of the radish...

The radish is truly a signal to spring. Fresh, crunchy and colorful. It is just what we need after a cold, drab winter.

We don't generally eat many radishes in the US. And I don't know why. They are easy to grow, can be grown year round, come in a variety of flavors and colors to satisfy all the senses and are GOOD for us. 

The french hold the radish in high regard and it usually graces their tables daily. It is a gorgeous little luxury generally served during the apéritif hour with a little butter and sea salt along with a glass of rose or champagne. Originally used as a palate stimulant prior to a meal, you can also enjoy them any time of day. 


At Shady Oaks 1812 we do as the french do and enjoy this gorgeous underrated root vegetable straight from our garden. As soon as I hear the fire station alarm sound from downtown Warrenton at 5:30pm, signaling cocktail hour, I grab a bunch along with the necessary accouterments and a bottle of something chilled, usually a lovely Rose from the Scarlet Rooster in town. The only thing that makes it better is when friends join us. 



We grow a few varieties at Shady Oaks 1812 and I urge you to grab a bunch or two from us at the Farmer's Market and try them out. You will never have a fancier cocktail hour.

Trust me.


I don't know how anything so simple can feel so decadent.