Radish and Garlic Scape Toast
Another farmers market season has officially begun in the Midwest! I started the summer with a simple haul: garlic scapes, radishes, microgreens, salad blend and sourdough bread.
When I got home from the market, I wanted to eat something easy and fresh that felt a little special. Basically, I wanted a tomato-toast-like dish that made the most of local June produce.
To accomplish this, I started with my market veggies, radishes and garlic scapes. Then, I turned them into a pungent chopped salad of sorts and slapped them on some grilled toast! No fuss, nothing too fancy — just an effortless toast that's perfect for an early summer snack!
Let me know what you think of the recipe and don’t forget to follow the sustainability tips below!
Time: 5 minutes
Makes: 2 large pieces of toast
Ingredients
1/2 cup finely chopped radishes (about 1-2 radishes)
1/2 cup finely chopped garlic scapes (about 6-8 scapes)
2 tablespoons olive oil
2 tablespoons white wine vinegar
Salt to taste
2 thick slices of sourdough bread
More oil for toasting the bread
Methods
In a small bowl, stir together the radishes, garlic scapes, olive oil and vinegar and a generous pinch of salt. Taste and add more salt as necessary. Set aside while you toast the bread.
Drizzle a bit of olive oil on each side of the bread. Place it in a hot skillet over medium-high heat. Let cook for about 1 minute on each side, or until well toasted. (You could simply toast the bread in a toaster, but I prefer this stovetop method.)
Top the toast with the radish and garlic scape mixture. Dig in!
Sustainability Tips
Radish and garlic scapes: Your best option is to grow the radishes and garlic scapes yourself, but local or organic veggies are another great option. Be sure to make this recipe during the spring or early summer, when radishes and garlic scapes are in season. This way, your produce won't have to travel very far to get to you.