French Breakfast Radishes

You had these last time as well. Same deal; they’re zesty raw, which I find delightful but know isn’t for everyone. If that’s you, try slicing them thinly, rinsing with water, and adding to a salad. Its easy enough to sneak in one radish into a salad and an acidic dressing will hide it even more. Another idea is to take advantage of their soft-juicy texture when cooked and use them in a curry or other stew-like dish. Just try to avoid stewing them for more than ~30 minutes. Past that they tend to develop an over-cooked cabbage flavor.