radishes

I started them as seeds and I was surprised when I saw the sprouts, which were red with tiny, bright green cotyledons. And I planted them outside in the garden my friends helped me make. And today I ate some of them for lunch (feeling just a little monstrous as I did), and they were fresh, crunchy, and spicy, just like I like. When I was in France a friend served me radishes with small knobs of butter on them, a combination which is delicious in its simplicity--the smooth, cold butter, the crunch and heat of the vegetable. Good food for hot days, late morning, before the heat really comes in.