Wednesday, June 13, 2012
Our second batch of radishes is ready. We've got lots! I didn't really know what to with them besides slice them into salads, but emboldened by my success in April I planted a lot. If you leave them too long, they get tough and bitter instead of the delicious mild peppery flavor they are now. They don't keep long once they're pulled, but that's not a problem! I've been snacking on them all day. I've learned the French like to eat them with butter and salt. I tried it, and it's good, but I definitely think that eating a plain handful that were in the ground five minutes ago is the way to go.