Radish Butter

I planted a ridiculous amount of radishes this year… so many, that I have ate dozens of salads with them, gifted them to family, ate them roasted, salted, and raw. Today I wanted to pull the rest of them out of garden bed, so that I could prepare the soil for the next planting. So, we cut the radish from the greens (fed the greens to the naughty goat and happy chickens) and then scrubbed them all clean.

What you need:

Fresh radishes (about a dozen or so)
1 Cup of softened butter (not melted)
Garlic Sea Salt
Pepper

First cut the greens and the roots from the radishes, then scrub them clean. Once clean, dry them on a paper towel. Cut them into fours and place them in your blender, blend until they are the desired size. Pour them out into a bowl lined with paper towels and allow to sit for 5 minutes or so to soak up the liquid. In the meantime, make sure your butter is softened to an easily stirred consistency. Add in your blended radishes, a pinch or two of garlic salt, and 1/2 tsp of black pepper, then mix until butter and radishes are blended well together. I then like to scoop my butter into a rectangular piece of wax paper, mold into a log, roll wax paper up and twist the ends like a candy wrapper. Then it may be stored in the fridge and slices may be cut off and used.