Circle S Delivery Monday, July 25 (last day summer session)

It is one of the blessings of old friends that you can afford to be stupid with them.

Ralph Waldo Emerson

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I am headed to Knoxville with two of my best friends for a night on the town!  I am honored and humbled in having two such special people in my life.

This will be the last week for CSA.  Sign up for fall on our website, or I can e-mail the sign up to you.

What’s in the bucket this week:  green apples, winter squash, cherry tomatoes, heirloom tomatoes, roma tomatoes, okra, potatoes.

The apples are still very tart.  Great for a pie, or to bake.  Also good for applesauce or apple butter.

Following, a recipe for dressing.

Apple herb dressing

Ingredients

  • 1 lb. sweet Italian sausage
  • 5 tbsp. unsalted butter
  • 1 c. finely chopped red bell pepper
  • 2 c. finely chopped yellow onion
  • 2 c. chopped celery
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 4 c. crumbled cornbread
  • 4 c. fresh bread crumbs
  • 2 Granny Smith apples
  • ¼ c. finely chopped fresh parsley
  • 2 tbsp. chopped fresh sage
  • 2 tsp. dried thyme
  • 1 c. low-sodium chicken broth

Directions

  1. Heat the oven to 350 degrees F. Remove the casings and crumble and brown the sausage in a large nonstick skillet over medium-high heat — about 10 minutes. Remove and set aside the sausage and reserve 1 tablespoon of fat.
  2. Melt 2 tablespoons butter with the fat, add the peppers, onions, celery, salt, and black pepper, and cook over medium-low heat until vegetables are soft — about 15 minutes.
  3. Toss in the sausage, cornbread, breadcrumbs, apples, parsley, sage, and thyme. Transfer to a 9- by 13-inch baking pan, pour the broth over the dressing, and dot with remaining butter.
  4. Bake until the dressing is heated through and golden — about 1 1/2 hours.

 

Circle S Farm Delivery Monday, July 18 and MSFM pick-up Wednesday, July 20

 ‘Rejoice with your family in the beautiful land of life.’  —Albert Einstein 

IMG_0499Logan is coming to visit for a few weeks.  When he was little he would stay most of the summer.  Now he is almost 19, in college, has a job – and probably a girlfriend, so we don’t get to see him as much.  Rejoice is an appropriate word.  This picture was taken probably 4 years ago when he went fishing with our friend Steve Persinger.

We are approaching the end of the summer CSA (this is the last Wednesday – one more Monday).  If you are interested, I am having a fall CSA which starts labor day and runs into November.  Sign up info is on the website under CSA sign up – just click on the link twice.  We also have beef packages available.

What’s in the bucket (it will be a paper bag this week – REMEMBER TO LEAVE YOUR BUCKET OUT OR BRING TO MARKET:  Tomatoes Tomatoes Tomatoes – red ones, green ones, yellow ones, romas, cherry – you get the picture, melon, winter squash, okra and whatever else I can find!

At Main Street Farmer’s Market:  Tomatoes, cherry tomatoes, potatoes.  Circle S Beef.  Hamburger helper special:  Buy one package ground beef get one heirloom tomato FREE!!

Tomatoes are easy to freeze – just peel and freeze.  I’ve also heard of not peeling and freezing, but haven’t tried it.  Dip them in boiling water to peel, then just pull the skins off, cool and freeze in jars or freezer plastic bags.

Enjoy a delicious Caprese salad with some of your home grown Circle S tomatoes.

Caprese Salad

INGREDIENTS

    • 2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
    • 1 pound fresh mozzarella, sliced1/4 inch thick
    • 1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
    • 1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil
    • 3 to 4 tablespoons extra-virgin olive oil
    • fine sea salt to taste
    • freshly ground black pepper to taste

PREPARATION

    • On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

Thanks for buying local food from Circle S Farm!!

Circle S Farm delivery Monday, July 11 and MSFM pick-up Wednesday, July 13

Thorns may hurt you, men desert you, sunlight turn to fog;
but you’re never friendless ever, if you have a dog.
—Douglas Mallock

Temple

Temple

Curtis and I have three dogs.  They are my children.  I’m “oh she’s ‘one of thooooose people’ .  Yep, pretty much nutty about my dogs.

They misbehave, they are loud, they eat gross stuff, they roll in manure, they chase the horses, they dig holes (well, mainly Otis) did I say they were loud?

Their lives revolve around three things: 1. Going somewhere.    2. Waiting to go somewhere.  (Oh, and the little matters of eating and sleeping, but that wouldn’t get in the way of ) 3.  GOING SOMEWHERE.

Going somewhere involves:  the car, on foot, the tractor, the mower, the dirt bike, the mule wagon, a horse….you get the picture.

Over the past few years we have been to the vet for: eating rat poison, eating horse wormer,  impaling by a stick while running through the woods (twice), dog hitting truck, car hitting dog , sometimes I wonder if “rescue” is actually the right word for them.

Meet Temple (pictured above).  AKA Lumpy (our little lump of coal’s gonna be a diamond someday),  loudmouth, the Dali Lumpy, smiley, stinky.  She is named after Temple Grandin, famous for her work in low stress cattle management.  We had high hopes and big dreams of Temple dog becoming our cattle foreman.  Here she is pictured with a huge cow bone she found one day while we were fencing.  Years ago (before Circle S) there were cows on this place – and all kinds of bones and skulls are scattered the woods – a little creepy but the dogs love it.

But – to the point.  The dogs remind me of the simple things in life.  They remind me that moving is a good thing, an important thing.  Their enthusiasm is contagious.

For example….who else gets really excited about going to the dump?  Trash and recycle day at our house is a happy day.  As soon as I start emptying trash cans, the dogs start doing laps around the car.  They especially love it when the prisoners who help unload our trash ask “Do they bite?”.    They raise hell when the doors  are closed just to keep them wondering.    How can you take life too seriously on a day like trash day?

They also remind me that it’s ok to take a good nap every now and then – which seems more important as I get older.

So – since moving is a good thing, What’s in the bucket this week?

Summer or winter squash, sweet yellow and purple onions, potatoes, okra, TOMATOES, TOMATOES, TOMATOES, cherry tomatoes, maybe a stray cucumber, basil and parsley.  Unfortunately, my pepper crop is sick this year – can’t seem to get them going.

What’s at Main Street Farmer’s Market: (Not a lot this week) tomatoes, cherry tomatoes, potatoes, sweet onions.  Circle S beef – ground beef, roasts, steaks, small briskets.

If you still have fennel hanging around in your fridge, a shareholder sent me this wonderful recipe for Fennel Pesto.

http://www.seriouseats.com/recipes/2014/08/roasted-fennel-almond-pesto-recipe.html

Also – good time to get rid of the cucumbers by making a fabulous batch of gazpacho.

This is my version of Gazpacho – if you want it to be more like a soup and less like a salsa, add 2 cups tomato juice.

2 tomatoes, chopped

1 cucumber chopped (if large pickling cucumber – remove seed portion)

1 sweet pepper, any kind, chopped

1 small red onion chopped

1/4 cup parsley chopped

1 t basil chopped

1 tsp tabasco

1 tsp worcestershire

1/4 cup red wine vinegar

1/4 cup light olive oil

1/2 tsp sea salt or to taste

pepper to taste

Great to eat on a hot summer day, or dip a chip!!!

Thanks for buying local food from Circle S Farm!!

 

 

 

Circle S Farm Delivery Monday, July 4 and MSFM pick-up Wednesday, July 6

“If you saw a heat wave, would you wave back?”

Steven Wright

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The beautiful thing about a hot dry summer is a bumper tomato crop.  I have my fingers crossed that I get to these beauties before the crows or the squirrels!!
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Still struggling with the heat and flies with our cows.  This poor cow is totally blind.  It happened over night – she came down with pink eye.  We just got lucky to get her in the corral because she was bouncing off fences – it was so pitiful.  We have the fly mask on her now, and we are hoping she will regain some sight soon.  Water and feed nearby, so she can just stay here until her eyes get better.

Farm News:  The carrots and beets are going topless this week.  Curtis got a little greedy with the mower *not that there were any weeds in the row*.  We got a good shower after I wrote the blog last week – probably 2 inches of rain.  Very thankful for that, (possibly contributing to the weeds in the row).

What’s in the bucket:  Topless carrots and beets, kale or savoy cabbage, sweet onions,  summer squash or cucumbers, OKRA, cherry tomatoes, fennel.

What’s at Main Street Farmer’s Market:  red, white and blue potatoes, sweet onions, cherry tomatoes, savoy cabbage.  Circle S Beef: many cuts of beef for sale at market.  Sign up for beef packages or quarters.

Roasted Okra

18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste

Combine all ingredients in a bowl and toss.

Arrange on a cookie sheet

Roast in a preheated 425 degree oven for 10 minutes.

Thanks for buying local food!!

 

Circle S CSA delivery Monday, June 27 and MSFM pick up June 29

“…if the grasses don’t run dry and the newborn calves they don’t die,  another year from Mary will have flown…”    –Lyle Lovett

Every time I hear this song it speaks to me of the hardships of farming.

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This is what our pastures look like at Circle S.  At least they aren’t just dirt yet – which will happen eventually if we don’t get some rain.  I guess my greatest fear is to run out of feed for our animals.  We are responsible for their livelihood, and they are responsible for ours.  We can irrigate the garden, but it is impossible to irrigate our pastures.

We implemented a rotational grazing system on our new property for precisely this reason.  It is a definite advantage, we already know people who are selling off their cattle because they are out of grass. Farmers and horse owners are frantically searching for hay, because hot, dry weather is detrimental to most hay crops.

Our fruit crops were non-existent this year because of the drought.  My strawberries were eaten by the crows.  The blueberries dried up and fell off the bushes before they ever got ripe.  The grapes and apples are doing the same thing.

But – worry does nothing to help, so we will take it one day at a time.  As my friend at the feed store says, “farmer’s are nothing but gamblers”.

Sooooo – I guess we will gamble on another season.  I have my fall CSA sign up information posted on the website.   We are ramping up for an exciting year next year.  We should be moved into our cabin by September – the last (and hardest) animals to move will be our two cats Lucy and Biscuit.

We will be building a new flock of Circle S hens this fall, and will be back to selling eggs next spring.  We will also be back to selling quarters of beef and some smaller beef packages by late winter.

What’s in the bucket:  Fennel, carrots, cabbage, summer squash, cucumbers, potatoes, kohlrabi, okra or cherry tomatoes.

What’s at market:  fennel, cabbage, potatoes, summer squash, red, white and blue potatoes.  4th of July special:  buy one quart red white and blue potatoes get one free.

 

Circle S Farm delivery Monday, June 20 and MSFM pick-up Wednesday, June 22

A fool with a plan can beat a genius with no plan   T. Boone Pickens 

and, my father!

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My father speaks this saying often, so, I thought it being father’s day weekend….

I live it.  I am a planner. I love a plan, their are days when all I need is a plan.  As a  big picture person, I mostly like to plan weeks ahead, months ahead.  It drives Curtis crazy.  Curtis wakes up and then decides what he is going to do that day.

SO – I made a plan for today.  And I drug Curtis into it with me.  GARDEN WORK.  Oh yeah….I’ll make tacos tonight if you will help me in the garden today.

Well – as SOON as I got him started – I noticed one of our cows running to the back 40.  I thought – that’s odd, it’s hotter than hell and all the others are up here by the water tank.

So, I didn’t want to interrupt Curtis in the garden (ha) – so I trucked it on down to the back forty to check on her.  Found her with a new calf who was on the wrong side of the fence.  2 UH OH’s, first, she wasn’t supposed to have a calf until October, second, it was on the other side of the fence.

So I traveled back to get Curtis for help.  Long story longer – he grabbed onto the calf from the other side of the barbed wire fence.  It shredded his arms as the calf kicked and tried to get away.  We successfully got the calf on the right side of the fence, and then went to doctor his arms.

Moral of the story:  as a farmer, there is no way to plan a day.  Things happen. when your livelihood is based on weather and animals, you have to be flexible!

What’s in the bucket?:  summer squash, pickling cucumbers, green beans, red and blue potatoes, beets, turnips, kale, broccoli or cabbage.

What’s at market:  pickling cucumbers, green beans, red and blue potatoes, sweet onions, kale, cabbage.  Circle S ground beef.

According to the University of Georgia’s horticulture-department Website, turnips “require a cold damp climate to reach perfection.” Maybe that’s why we always picture them as the perennial plat du jour in some bleak Dickensian orphanage. But the cruciferous vegetable is actually somewhat sweet and crisp, with a decent amount of fiber and vitamin C, and since it keeps well, it’s one of the last holdouts at the winter Greenmarket. If there’s anything that can change the root’s spartan image, it’s cream and butter, and lots of it, as in this luxurious gratin from Chanterelle chef-owner David Waltuck. –Robin Raisfeld & Rob Patronite

Ingredients

2 medium potatoes, peeled
2 medium turnips, peeled
2/3 cup milk
2/3 cup heavy cream
3 cloves garlic, coarsely chopped
Salt, to taste
Pepper, to taste
4 teaspoons butter

Instructions

Preheat oven to 375.

(1) Slice potatoes and turnips in 1/8-inch rounds with a mandoline or by hand. In a heavy-bottomed saucepan over medium-high heat, combine milk, heavy cream, and garlic. Bring to a boil and then turn off heat, letting garlic steep for at least 5 minutes. In a mixing bowl, combine potatoes, turnips, and salt and pepper to taste. Coat the bottom and sides of four ceramic ramekins (one-cup soufflé dishes) with 1/2 teaspoon butter each. (A large baking dish may be substituted.)(2) Layer turnips and potatoes in each ramekin until halfway full. Strain garlic from milk-and-cream mixture. (3) Fill each ramekin with the strained liquid almost to the top and distribute a dollop of the remaining butter evenly atop each. Place ramekins on a baking sheet and bake for 20 minutes, until the tops are golden brown and the liquid almost entirely absorbed. Serve in ramekins or removed, but do not invert. The gratin may be made in advance and reheated before serving, ideally with a simply dressed green salad.

There has been nothing cold or damp about our climate this spring.  I am unsure of what perfection is as a turnip, but hoping you will enjoy this recipe.

Happy Eating and thanks for buying local food from our farm.

Circle S Farm Delivery Monday, June 13 and MSFM pick-up Wednesday, June 15

The way I see it, if you want the rainbow, you gotta put up with the rain.

Dolly Parton

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We did have some rain Sunday.  Not enough, but still greatly appreciated!   This rainbow made me smile.

Farm News:

Back to being hot and dry.  The fire in the cove came back to life today – and they were fighting it fervently, dumping water and making firebreaks.

Our cows have had an outbreak of pinkeye because the flies have been so bad.  The face flies get on their eyes and spread it – eventually their eyes start to run, and when it gets really bad they turn white and look ultra-spooky.  Hoping we will get some relief from the heat and dry and that will help them heal.

Furniture of the week:IMG_0182

Of course – I had to display something of mine on Curtis’s table.  This table would be a perfect small coffee table.  Made out of reclaimed wood from the old barn we inherited, a beautiful, rustic holder of vegetables (or magazines,  books, or coffee for that matter).  Yours for $350.

What’s in the bucket?  squash, broccoli, beets, potatoes, mixed lettuces, red or green cabbage, pickling cucumbers (giving you a week off from kale!)

What’s at market:  broccoli, beets, potatoes, cabbage, onions, kale, Circle S Ground Beef.  BEET THE HEAT special:  2 bunches of beets, one head broccoli and one bunch kale – all for $9 (save $3)

Roasted Beets

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 tsp fresh parsley, chopped
  • 1 tsp fresh garlic, minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Zest of 1 lemon
  • 2 cups fresh sliced beets, cut into 1/8-inch slices

Directions

Preheat oven to 350°F.

For the beets: Wash, peel and slice into 1/8-inch thick pieces. Yield is 2 cups sliced beets.

In a medium size bowl, combine all the ingredients except for the beets – mix thoroughly and set aside.

Place prepared beets in bowl with marinade and toss to coat.

Spread beets out on a non-stick sheet pan and bake in the oven for 25 minutes or to desired degree of doneness.

Happy Eating and thanks for buying local food from Circle S.

Never approach a bull from the front, a horse from the rear, or a fool from any direction.  Cowboy Wisdom

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Look at this handsome fellow.  Oh, and my cute husband too!  Rock (his horse) is one of the loves of my life.  He seems to keep us all out of trouble when we are working cattle, he is an old soul and a wise one!  Thanks to our good friend Julie Clark for taking this awesome pic!

The quote holds true.  A year ago when we were working our calves (vaccinations etc)  Curtis walked behind a horse to go around the corral.  The horse kicked him quick as lightening and knocked his feet out from under him.  He landed with his head right behind her hooves, and I held my breath hoping she wouldn’t kick again.  She didn’t – nice horse just bad timing.  But reminded us all, even though you know a horse and trust them, it is best not to surprise them from behind!!

Farm News:  Still hoping for rain.  It has been spotty and we haven’t received our share.  The animals are coughing from the dusty feed and the dusty air.  Curtis wonders how I can see out my back windshield from all the dust covering it.

Because I am using horse power in my garden this year, I set up only two rows of irrigation.  I have to move my irrigation and the electric fence every time I cultivate with the mules – they are afraid of it and it would be horrific to get tangled up in it (maybe the ride of my life!).  So I am spending most of my time moving irrigation tape from one row to the next trying to save my crops. I went to check the blueberry bushes and half the berries had dried up and fallen on the ground underneath them.  It is terribly dry!

And on top of that – a fire got started in the cove (the valley below us).  I saw the smoke early this week – and commented to Curtis “strange time to be burning”.  Sure enough, it came all the way up the side of the mountain.  We saw the helicopters dumping water on it.  I think they have it under control, but a little too close for comfort.

What’s in the Bucket:  I will be loading you up in case things dry up in the coming weeks!  Turnip roots, kale, summer squash, romaine lettuce or cabbage, spring onions, spinach, bunch o broccoli and basil.

What’s at the Market:  kale, cabbage, broccoli, spinach, spring onions, turnip roots, basil, Circle S ground beef.

Market Special:  The Turnip Truck Special: one quart turnips, one bunch broccoli, one # ground beef all for $7 (savings of $3)

 

 

 

Simple Broccoli and Kale Salad 

Prep Time: 10 minutesTotal Time: 10 minutes
Serves 4-6

Ingredients:

  • 1 large head of fresh broccoli, cut into small florets (about 2 ½ cups florets)
  • 5 large kale leaves, very finely chopped
  • 1 medium carrot, grated with a box grater
  • ½ cup sliced almonds
  • 1 tbsp currants or small raisins
  • 2 tbsp flaxseed oil (or extra virgin olive oil)
  • 2 tbsp red wine vinegar (apple cider vinegar will work, too)
  • 1 tsp agave nectar
  • 1 pinch sea salt

Recipe:
Pulse the broccoli in a food processor about 10 times to give it a fine chop, then add it to a large mixing bowl. Add the sliced almonds to the food processor (you don’t need to clean it) and pulse them 5-6 times, until finely chopped. Add the almonds, finely chopped kale, grated carrot, and currants to the broccoli. In a separate bowl, combine the oil, vinegar, agave and salt, whisk together until smooth and add to the broccoli and kale mixture. Toss to combine.

Serve immediately, or store in the refrigerator in a glass, airtight container for up to 3 days

– See more at: http://www.elizabethrider.com/yummy-crunchy-broccoli-kale-salad/#sthash.pyub3T8M.dpuf

Circle S Farm Delivery Monday, May 31 (Memorial Day) and MSFM pick-up Wednesday, June 2

Patriotism is supporting your country all the time, and your government when it deserves it.

Mark Twain
IMG_0159Curtis and I generally aren’t aware of holidays etc.  We totally forgot our anniversary one year.  We don’t give gifts per say, and we don’t get any holidays from work.

So, of course, we weren’t really aware it was Memorial Day weekend.  We were in the midst of haying – which always means equipment breakdown – or unlikely rain storms.  In a state of exasperation we went to little town of Menlo (population 474) to get a part for our hay baler.

There, on the square, they had the most beautiful display of flags representing the people in their community who serve or have served our country.  Curtis said “I love this town” as we drove by, and I thought of all the other towns and communities who also were honoring their servicemen.  It is a perfect example of local communities coming together to celebrate freedom – and the people committed to defending it.

Farm News:  Curtis and I have added 12 new cows to our herd.  We finally found some cows that were part of a small herd.  The farmers were selling them because they had lost their lease on some land, and were out of grass for them.  They are young and gentle and beautiful.  I made the AWEFUl decision to go pick them up Friday – forgetting about Memorial Day traffic.  The drive from Murfreesboro on I 24 was wall to wall.  I was 15 minutes from my exit when I got in a terrible traffic Jam.  Stuck on the interstate with a loaded trailer of cattle in 90 degree heat is not a place you want to be.  Luckily – an hour later I was able to make it through – and the cows seemed OK when we unloaded.

Furniture of the Week:

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This beautiful barn wood mirror can be yours for $65 (but not Otis – he stays with us!)

What’s in the bucket this week:  broccoli or napa cabbage, spinach, romaine and red bibb lettuce, turnips with roots, kale, broccoli greens, basil and rosemary.

What’s at the market this week:  Green leaf lettuce, romaine lettuce, red butterhead lettuce, turnips with roots, broccoli greens, Kale.  BEEF-N- GREENS special: any two bunches kale, turnip greens with roots, or broccoli greens and 1# ground beef for $8.

Recipe of the week:

Broccoli greens:

2 c cooked broccoli greens

1/4 c spring onion chopped

2 sprigs fresh rosemary minced

2 cloves garlic, minced

2 T bacon grease

1 tsp salt and pepper to taste

Process

  1. Wash broccoli greens and remove stems (including the primary vein bisecting the leaves).
  2. Tear broccoli leaves into small pieces, chop green onion, mince garlic and rosemary.
  3. Heat the bacon grease in a large soup pot or french oven over medium high heat.
  4. Saute green onion and garlic for 2 minutes, then add the broccoli greens and rosemary. Saute for 10-15 minutes, stirring often – it will be finished when the garlic and onions soften and the broccoli greens are wilted.

 

Happy Eating and thanks for buying local food from Circle S

Circle S Farm delivery Monday, May 23 and MSFM pick up Wednesday, May 25

Cursing is invoking the assistance of a spirit to help you inflict suffering. Swearing on the other hand, is invoking, only the witness of a spirit to an statement you wish to make.

John Ruskin

Madge:  Meet Madge.  Madge likes food and companionship.  Madge likes grain, apples, carrots, grass, hay, or anything else a mule would like to eat. Madge likes lazy, cool days with lots to eat.  Madge mainly likes FOOD.

Madge

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Mack. Meet Mack.  Mack has anger issues.  He is angry because Madge never pulls her weight.  He is angry because she always steals his food.  He is angry because he is old.  Mack is angry.

Farm News:  OK – back to the quote: cursing.  As most of you know, I’ve committed to horse power this year.  Well – one thing to remember – you can’t be in a rush with horses (or mules).  We had a rough week cultivating  – or actually hilling potatoes.  I did a lot of cursing, (oops I mean swearing) – loud swearing- and I am hoping the neighbors did not hear me!!  In my defense, a LOT of potatoes lost their lives!

Furniture of the week: IMG_0145 Again – not a great picture.  But – one of my favorite pieces. Price:  $500.  If you are interested, I can send more pictures.

What’s in the bucket:  Lots of lettuce!!  Green and red lettuce, french breakfast radishes, spring onions, kale, turnip greens, marjoram or rosemary and beet greens.

Main Street Market Items Available:  Lettuce, french breakfast radishes, spring onions, kale, turnip greens, Circle S ground beef.  Special:  lotta lettuce 2 for one special.

French Breakfast Radish Sandwich

This is a simple pleasure, dressed up with an herb compound butter and lettuce greens. If pale pink French breakfast radishes are unavailable, substitute red globe radishes.

French Breakfast Radish Sandwich

Kara Newman for NPR

Makes 4 sandwiches

1/2 cup unsalted butter

1/2 tablespoon chopped marjoram or rosemary

2 bunches French breakfast radishes, sliced into thin rounds (about 1/8-inch think)

1 1/2 cups lettuce torn into pieces

8 slices brown bread , such as pumpernickel or rye

Allow butter to soften, and stir in herbs. Spread a layer of herb butter on one side of each piece of bread. Lay out four pieces of bread, butter side up, and arrange a layer of radish rounds on top of the butter, followed by a layer of torn lettuce on top of that. Top with a second piece of bread, butter side down. Slice diagonally into two triangles and serve.