French Breakfast and Cherry Bell radishes, about thirty-four days after I planted the seeds. I grew these in an eighteen-inch by six inch window box, which was large enough to plant about twenty radishes. I've sown several other successions of radish seeds. These were very tasty, and very attractive: The French Breakfast were long, with a bright white base. We noshed them as an appetizer with freshly-baked pain au levain, Plugra butter, and Maldon salt. Mmmmmmm..... 
2 comments:
Sounds wonderful. I'll bet you made the bread, but where did you get the butter and salt.
Publix carries the butter (esp during holiday season).... The salt is from a spice store in Denver that we shop at while visiting relatives. I don't really believe there's much difference in the flavor among salts, but Maldon is very very flaky, which makes it great as a last dash in a pasta sauce or sprinkled heavily on a slab of buttered bread...
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