This spring, I returned to something that once rooted me deeply: gardening. I helped my mom and dad in our backyard garden as a kid. I would trail behind them, planting seeds, watering rows, and pulling weeds. I remember the smell of tomato vines on my hands, the crunch of cucumbers off the vine, and the surprise of pulling up a carrot to find how wild and crooked it had grown. Those early experiences shaped how I understand food – not just as something to cook, but something to nurture and be patient with.
I finally carved out the time to grow a raised bed garden this year. There is something deeply satisfying about putting your hands in the soil, especially after years of plating dishes with tweezers. The raised beds sit just behind my kitchen, catching the soft morning sun. I started with herbs, lettuces, and radishes – classic, quick-growing seeds of gratification.
The radishes were the first to arrive. Within weeks, they pushed up through the soil – confident, red-shouldered, and bursting with energy. I pulled a few, rinsed them off, and bit in. They were peppery and bold – not shy or mild like some radishes can be. They had bite, like horseradish.
I’ve been using the radishes in countless ways: shaved raw over eggs and grain bowls, grated into dressings and compound butter, quick-pickled for grilled meats, and folded into soft cheeses. Even the greens – slightly earthy and a bit bitter – are delicious sautéed or turned into pesto with olive oil, lemon, and sunflower seeds. Nothing goes to waste.
The idea for this oyster dish came one afternoon when I had a bunch of garden-fresh radishes and a cooler full of pristine oysters from Nancy James Oyster Co. These local oysters are briny and clean, full of Delaware’s coastal fingerprint. I whipped the radish into butter with lemon, herbs from the garden, and sea salt. I topped the oysters with the butter and some toasted sourdough breadcrumbs, then grilled them until the butter melted and the crumbs browned.
The result? A bite that tasted like spring – spicy, creamy, smoky, and briny, all in one shell. It brought everything full circle: from my parents’ garden to my own, from childhood wonder to grown-
up creativity.
GRILLED NANCY JAMES OYSTERS WITH SPICY RADISH BUTTER & SOURDOUGH CRUMBS
Yield: 12 oysters (serves 4)
INGREDIENTS:
• Fresh oysters, shucked on the half shell – 12 each
• Unsalted butter, softened – 100 g
• Fresh spicy radish, finely grated – 60 g
• Lemon zest – 2 g
• Lemon juice – 5 g
• Fresh herbs (parsley or chives), finely chopped – 5 g
• Fine sea salt – 2.5 g
• Freshly ground black pepper – 0.5 g
• Sourdough breadcrumbs (lightly toasted) – 30 g
INSTRUCTIONS:
1. Make the Radish Butter: In a bowl, combine 100 g softened butter with 60 g grated radish, 2 g lemon zest, 5 g lemon juice, 5 g chopped herbs, 2.5 g salt, and 0.5 g black pepper. Blend until smooth and chill lightly if needed.
2. Prep the Oysters: Preheat your grill to medium-high (200–220°C). Arrange the oysters on a tray lined with crumpled foil or rock salt to keep them level.
3. Top Each Oyster: Spoon about 8–10 g of radish butter onto each oyster. Sprinkle each with 2–3 g of toasted breadcrumbs.
4. Grill: Close the grill lid and cook for 4–6 minutes until the butter bubbles and breadcrumbs are golden.
5. Serve: Serve with lemon wedges, a splash of vinegar, and something crisp to drink – like dry cider or a local Pilsner.
