Monday, September 28, 2009

It's Always Better With Beurre

Radishes are in the box this week, so it is fitting that groundbreaking results of the exhaustive radish study be released to the general public.  I scoped, both Ventura and Ojai, for French experts on the French Breakfast Radish.  It was not difficult to find French experts; the French are easily experts on most things, but particularly good on food.  9 out of 10 French people interviewed for this scientific, unbiased survey preferred to eat the radish with butter. Amazing!

Here's a look at the survey.
  1. Do you prefer French Breakfast Radish au beurre as opposed to the Chinese White Radish with butter?  9 out of 10 said Yes
  2. Do you prefer salted butter or French sweet cream butter with radish? 9 out of 10 prefer the latter. Salted butter is for the unsophisticated.
  3. Do you prefer your radish dipped whole and crudely into butter or cut into fancy french shapes such as "the rosette" and eaten with great pleasure.  Surprisingly again 9 out of 10 French people would rather eat beautiful French radish with butter and with great pleasure.
  4. When did you start eating radish au beurre?  10 out of 10 declared not to understand the question, asked if I was "ignorant", and retorted that the French have eaten radish au beurre " even in utero" (which turns out is also a french word).
Lastly, I leave you with a famous French saying:
à bon radis, point d’enseigne
the reputation of a good thing precedes it 
(lit.: not need to explain a good radish; what is good needs no recommendation)

A simple recipe:
French Breakfast Radish au Beurre

Grate radishes
Whip sweet cream butter in a food processor
Combine radishes with butter
Add salt to taste
Spread on fresh baguette
oooh la la, la la ...

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Support Locally Grown Food

There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.