Happy Spring! We were in Florida over spring break and I was afraid we’d missed the annual DC cherry blossoms blooming — but it turns out they were much later than usual, so we still had a chance to pack a tea party picnic and enjoy eating under the beautiful blossoms. In years past we’ve been able to sneak down on a school day before the crowds of tourists invade, but no such luck this year. The foodie tot was eager to take her new bike for a spin, so we parked on the Potomac side of the Tidal Basin where the path was a little less crowded and biked down towards the Memorial Bridge to find a good picnic spot.
I made cherry blossom green iced tea (from The Republic of Tea), sweetened with honey, to drink. To eat, we made pink radish and butter sandwiches with — of course — pink salt. The foodie tot was skeptical when I insisted on planting radishes in our garden, but couldn’t help but be intrigued when I picked up a bunch of small pink and lavender radishes at the farmers market.
She made peanut butter sandwiches as back-up, but she did admit that the radish sandwich was pretty tasty. My kids will eat butter like it’s its own food group, so using it to make new vegetables enticing is a no-brainer. The butter pictured comes with our milk delivery from South Mountain Creamery.
If you don’t have a local source for fresh butter, look for a cultured butter — it has a richer, tangy flavor that is divine on toast and also adds a great flavor to roasted veggies. But I must warn you it’ll be hard to go back to the regular old sticks from the supermarket. (Though we do buy those for baking.)
My French breakfast radishes in the garden will be ready to eat very soon — how do you like to use radishes?
What the Kid(s) Wore: I picked up this flare-skirted, petal pink Ralph Lauren dress on sale at The Purple Goose in Del Ray — she loves it for twirling! Worn with bike shorts, of course, for biking and her new very favorite ever “Twinkle Toes” Skechers. Oh, and the coral leather bracelet is from Hanna Andersson.