The radishes are already starting to build up. They’re doing brilliantly in the polytunnel. I’m pleased to say that most things are thriving as well, apart from the peppers, which I can’t get to germinate, and the spring onions. Those were very old seeds though.
Ruadhri loves radishes served with butter and salt, à la française. He frequently fetches a plate for me or Chris bearing a radish accompanied by enough butter and enough salt to clog our arteries permanently! We nibble judiciously.
Here’s how to do serve them with a little more restraint.
Cut a small sliver out of each radish and replace it with a thin sliver butter. Gently sqiashing a tiny amount of margarine into the gap works just as well. Serve the radishes on a plate, either with a small amount of salt for them to be rolled in before eating, or with the salt in a bowl for them to be dipped into. It’s a very tasty combination and extremely more-ish. Which is just as well, since these are only the first of many hundreds, possibly thousands, of radishes that we’ll be growing this year!
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