Radishes with Whipped Garlic Scape Butter

This week marks our one year anniversary of living in Seattle. For me, this was a very big deal because it was the first time in five years that I have lived in one place for a full year. The last five years have been an exhilarating ride across continents, from practicing yoga in the Himalayas to scuba diving in the Caribbean I was completely and utterly addicting to exploring and experiencing. I would frequently return to the US and work till I had just enough funds to take off again. I never imagined myself slowing down.

Then one day, quite unexpectedly, I felt myself called home. I wanted to have my own kitchen, to unpack my suitcase, and put down some roots. The same intuitive reasoning that had beckoned me to board planes flying across the globe was quite suddenly urging me to nest. It took about a year and a trip cross country before Michael and I finally landed in the Pacific North West.

Arriving in Seattle we settled into work and our little apartment. It all felt wonderful. For the first time in my adult life I had houseplants, and cookbooks! I felt grounded and grateful. I loved our view of the Olympic mountains, the smell of the earth after it rained, and the baby ducklings swimming around the pond in a nearby park. It was my first spring in years and I was gushing over each and every blossom.

After so many years of hopping across hemispheres, I have become deeply enamored with the seasons. Living in one place has allowed me to lean into seasonal shifts and celebrate the glories of each season. The fertile spring earth, ice cold glacial lakes on a hot summer’s day, that golden autumn light, deep winter snow in the mountains.

Then there are the seasonal foods! Rhubarb folded into baked goods in April, the first tomatoes of the season tossed into a caprese salad in June, watermelon juice dripping down my elbows in July, picking the first fig off the fig tree on our block in September, roasting butternut squash in October, Kale tossed into a soup in January, impatiently waiting for the first asparagus stalk in March.

Eating local seasonal food has brought me a quiet happiness and deep connection with this beautiful corner of the country I live in. Of course there are still times when I miss traveling with a deep pang of longing, but those moments pass as I sip tea and stare out over the mountains. Here, at home, I feel a deep and grounding sense of contentment.

So now in throes of spring, I want to share with you a recipe that is so delightfully full of all the flavors and colors of the season. Magenta hued radishes dipped in a decadent whipped butter studded with verdant bursts of green and delicious garlicky flavor. It’s light and rich all at once, making it a perfect appetizer or mid afternoon snack. Serve with flaky salt, a baguette and perhaps the first glass of rose of the season! Happy spring!


Radishes with Whipped Garlic Scape Butter

  • 1 bunch of radishes (washed and halved or quartered depending on size)
  • 1 stick of butter (room temperature)
  • 1 garlic scape (finely chopped)
  • 1 tbsp raw honey
  • flaky sea salt
  • baguette
  1. In a standing mixer using the paddle attachment on medium speed mix together butter, chopped garlic scapes, and honey until mixture is light and fluffy.
  2. Scoop out butter mixture into separate bowl and serve at room temperature with radishes, flakey sea salt and a baguette.

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