It's still early for the CSAs in New York and the Midwest, but the ones out West have been swinging along for a couple months. Be Wise Ranch in California has a splendid box coming to their members this week, including a bunch of fresh radishes. Radishes are a late winter and early spring vegetable, so even those of us not in California should be seeing them around.
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)