By Heydon Hatcher

I am not a good cook. That statement is usually met with a deluge of supportive responses denying the fact, but it’s okay, I’ve accepted it. I resisted the truth for a long time, thinking my culinary greatness had gone unrecognized by myself and others. An epicurean revelation hibernating before some great unveiling that would occur at an unspecified future date when I would casually throw together some showstopping meal for friends, but that’s just not the case. My fiance does most if not all the cooking in our tiny abode, and I couldn’t be more lucky and thankful. I know my strengths.

However, when I must fend for myself during the day, I make simple meals that utilize our CSA in a straightforward and very uncomplicated way. One of my favorite breakfast and/or lunch meals is Red Radish Toast, a fancy name for piling things on bread. We have been laden with these spicy and vibrant roots as of late and I love to stack them on a hot, crusty piece of bread with an assemblage of seasonal toppings. Toast and butter (or even mayo?) some bread, slice one or two radishes, cut up a boiled egg, chop whatever seasonal herb if that strikes your fancy (or maybe some green onion?!), place and layer the toppings as you please, and finally, add salt and pepper to taste. I have crunchy onions in the pantry that I love using as a final touch. Enjoy and savor this effortless snack. I often revel in the fact that I made something edible, but hey, that’s just me. Oh, and register to vote!

Heydon made and photographed this toast, all by herself.