(Local Flavors by Deborah Madison)
6 radishes (the same or a mix)
4 T. butter or alternative
1 tsp. finely grated lemon zest
sea salt to taste
Wash & trim all the radishes. If the leaves are tender and fresh set them aside with stems removed. Slice the radishes into thin rounds, then crosswise into narrow strips. Chop ½ cup leaves. Mix butter with lemon zest until soft, stir in chopped radishes, leaves and salt to toast. Spread on sandwiches or on crusty baguette.