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..... 
Sounds wonderful. I'll bet you made the bread, but where did you get the butter and salt.
ReplyDeletePublix 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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