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Roasted Radishes with Chive Honey Butter


We’re all used to the crunchy, peppery addition of radishes to our salads. But have you ever roasted them? If not, prepare to be amazed!

Once you taste roasted radishes, you’ll never want to eat them another way—I promise. These veggies turn into silky, creamy delights. They’re scrumptious when simply roasted in olive oil, salt, and pepper alone—but I’ve paired them with a sweet, tart, butter. I think you can anticipate no leftovers!


Besides being beautiful to look at, radishes are an excellent source of antioxidants, electrolytes, minerals, vitamins, and dietary fiber. Like other cruciferous vegetables, radishes contains an antioxidant compound called sulforaphane, which has a proven role against prostate, breast, colon, and ovarian cancers. Radishes also boast large doses of vitamin C, which promotes skin health and slows aging. This nutrient stimulates collagen formation and neutralizes oxidative stress, protecting your skin from UV radiation and free radicals. Lots of power in one tiny veggie!


This recipe has the most delicious melted butter sauce. In fact, when I make this recipe, I leave the radishes in the bowl of chive honey butter and eat them with a spoon—almost like cereal—in order to ensure I can slurp up that melted goodness with each bite!



  • 2 bunches of radishes, greens and tips trimmed off, cut in half lengthwise (or quartered for bigger radishes)

  • Olive oil

  • Salt and pepper

  • 1 Tablespoon melted butter

  • 2 teaspoons dijon or whole grain mustard

  • 1.5 teaspoons honey

  • 2-3 Tablespoons chives

  • 1 Tablespoon lemon juice



  1. Preheat oven to 425 degrees and line baking sheet with parchment paper. (*Tip: crumple up your parchment paper and then re-spread it out on sheet. This will make it more pliable!)

  2. Toss radishes in olive oil, salt, and pepper. Arrange evenly on baking sheet and roast for 35-40 minutes, flipping halfway through.

  3. While radishes are roasting, combine butter, mustard, honey, lemon juice, chives, salt, and pepper in large bowl.

  4. Remove radishes from oven and toss in bowl of honey chive butter. Enjoy!

-Meredith Hodge

*Recipe inspired by Noming Thru Life

Summertime Pizza

This week's recipe comes from our kitchen! In the summer after being outside most of the afternoon we are typically looking for something lite and quick for dinner. Our version of cheese-less pizza fits the bill and makes it easy to get the little ones involved. 

Gluten Free Cheese-less Pizza


  • (1) Package of Bob's Red Mill Gluten Free Pizza Crust
  • (1) Package yeast (Included in pizza mix)
  • 1 1/2 Cups warm water
  • (2) Large eggs
  • 2 TBSP Olive Oil
  • (1) Medium yellow zucchini
  • (1) Medium green zucchini
  • Handful of cherry tomatoes (We used Golden Nuggets)
  • (1) Medium red onion
  • (1) Jar of your favorite pizza sauce

*We also added red potatoes that we had harvested. Just add whatever vegetables you like and have available!


  1. Preheat over to 425
  2. In large bowl combine water and yeast. Let stand 5 minutes. 
  3. Stir in eggs and oil
  4. Add pizza dough mix
  5. Leaving dough in bowl, cover and let rise for 20 minutes
  6. Press out dough on desired pan
  7. Place in oven for 7 minutes
  8. Add sauce and toppings
  9. Place back in oven for 15-20 minutes or till crust is golden brown. 

*Along the way we added some seasoning to crust. Experiment and enjoy! 


Wild Blackberry Muffins

We had a suggestion from one of our friends to do a recipe share and we loved the idea. So each week during the growing season we'll post a recipe or two straight from the kitchens of those who are receiving our produce. 

Part of the boxes this week were wild blackberries. Our friends invited us to pick a few of their patches that are located on one of their farm's properties. We had more blackberries than we knew what to do with. Meg made many pints of wild blackberry jam and then we were able to have enough left over to include with this week's boxes!

We dropped boxes at 3pm and by 8pm we had pictures and a recipe for blackberry muffins from Chrissie and Steyn, and boy to they look great. 

Wild Blackberry Muffins

"This has always been my go-to for berry muffins. Simple...not to0 sweet recipe that produces an almost scone like texture. You can always up the sugar if you prefer them sweeter!"


  • 2  1/4 cups sifted all-purpose flour (sifted then measure)
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup oil
  • 1/2 cup vanilla yogurt (I used a 4oz Noosa brand cup)
  • 1 teaspoon vanilla
  • 1 cup blackberries



  1. Preheat oven to 400
  2. Stir flour, sugar, baking powder, baking soda, salt
  3. Beat eggs, blend in oil, vanilla, and yogurt
  4. Add liquid to the dry ingredients. Stir quickly until just moistened
  5. Fold in blackberries
  6. Spoon into well grease muffin pan or paper lined muffin cups
  7. Bake at 400 for 25 minutes or until golden brown
  8. Remove to wire rack. Serve warm


Thanks to Chrissie and Steyn for the recipe and sharing with all of us! Happy baking!