Okay, last weekend we pulled up two dime-sized radishes and called it a harvest. This weekend our radish chevron had filled in considerably…
…so we had a much more substantial haul:
Those are French Breakfast and Plum Purple radishes; the wee sample ones we tasted last weekend suggested the Frenchies are mild and sweet, while the Purples are atomic peppery. It was time to find out how they’d work in our very favorite radish setting: sliced thin and layered on some thickly-buttered bread.
It was an encouragingly large pile of radish rounds once I got through chopping:
And it was a delicious couple of radish-ciabatta tea sandwich-esque slabs when I was done assembling:
A few weeks ago, I succumbed to the siren song of radishes in the grocery store so I could make some of these sandwiches, and it was crushing. They didn’t taste like anything other than cold crunchiness. Not so our garden-fresh ones! The mature French Breakfast radishes were just as earthy and cool and sweet as the one we tried last weekend, but the Plum Purples were a heck of a lot milder. They were still a bit spicy, but not overwhelmingly so. They were both magnificently scrumptious, but we all agreed that the French Breakfasts were just that much tastier.