It’s been a long winter. If you’re like many cooks who use the seasons as a guide, you’re longing for something fresh.
Martha Holmberg’s new book, “Fresh Food Nation” (Taunton Press, $22.95), is here to help, with recipes from farmers across the nation. From Radish Leaf Pesto with Linguini to Rustic Leek Tart, Beet and Kale Pizza to Roasted Red Pepper Bisque, these are dishes that make the most of the bounty that will be coming our way soon. It will have been worth the wait. Really.
CREAMY RADISH DIP
Makes about 2 cups.
Note: The dip is fairly stiff, so it also works well as a sandwich spread. If you have it in the refrigerator for a couple days, there may be a little liquid from the radishes; just pour it off or stir it in. From “Fresh Farm Nation,” by Martha Holmberg.
1 (8-oz.) pkg. cream cheese, softened
4 tbsp. unsalted butter, softened
1 to 2 garlic cloves, minced, optional
1 tsp. Worcestershire sauce; more as needed
½ tsp. fresh lemon juice
½ tsp. celery salt
1/8 tsp. paprika
Dash of hot sauce, optional
1 c. finely chopped radishes
¼ c. finely chopped green onions, white and light green parts only
Fresh vegetables and crackers, for serving
Put the cream cheese, butter, garlic, Worcestershire sauce, lemon juice, celery salt, paprika, hot sauce and salt to taste into a medium bowl. Mix with a wooden spoon until well combined (you can also use a mixer on low speed, if you like). Stir in radishes and green onions. Chill for several hours to allow the flavors to blend.