I harvested my radishes. Apparently, they were ready because their shoulders were showing. (Who knew they had shoulders? See more about radish shoulders here…)
So, I plucked them out of the ground.

And because they looked so ready to eat… I had to have a snack.
In my mind, there is only one way to eat radishes—and that is with butter and salt as set forth by the talented Gabrielle Hamilton in her recipe here in the New York Times. It is beautiful in its simplicity. I took the liberty of adding a fourth ingredient. Bread.

I dipped the freshly picked radishes in salt and ate one after another, standing over my counter, with a piece of crusty bread slathered generously with butter.

Nothing better.


I saved the tops for later … they were too beautiful to throw out. Any ideas on how to use? Please email me ideas here or write in the comments.