We've written about heirloom radishes and how to eat French Breakfast radishes (with a little butter and fleur de sel). Radishes are far more than a pretty garnish on a salad, pushed to the side for less demanding bites. Their in-season brightness and flavor can be enjoyed in many ways...
Then there's the beautiful presentation of Charlie Trotter's amazing Bleeding Heart Radish Ravioli with Yellow Tomato Sauce - challenging, but probably oh so worth it.
What do you do with spring radishes?
(Image credit: Seedfest)