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.

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