First supper of spring

Full Circle Farms was selling a good selection of produce at The Village Green, a University Village celebration of the first day of Spring in Seattle. Spying the French breakfast radishes and chives, I knew what I was going to feast on for the first supper of spring. On the way home I stopped at the market to pick up a pint of heavy whipping cream and a loaf of Macrina Bakery sour ficelle.

Call them breakfast radishes, or what you will, I'll eat a bunch of good radishes with a baguette and butter for breakfast, lunch or supper. No, not those hard, tasteless marbles that you find in plastic to-go salad shells. I want fresh, local radishes that are crunchy and sweet and a perfect complement to their peppery leaves. Just wash and dry them and you're good to go. Next, just whip up some chive butter and slice the sour ficelle.

Chive Butter:
1 pint of heavy whipping cream
2 or 3 Tablespoons of chopped fresh chives
1 Tablespoon sea salt ( I used Kama'aina Hawaiian sea salt)

In a food processor, process the pint of heavy whipping cream until it turns to butter. It took me about five minutes to get to the butter stage. Turn off the processor. Add chives and sea salt. Turn on the processor and whip for another minute or two and now you've got your very own chive butter. Check out the Seattle Food Geek for a great video on making compound butters.