Ignore their unnerving resemblance to fingers and FBRs are perfect for snacking with a strong crunch and mild flavor. I considered replanting our empty pea field with my new favorite variety of radish, but the rebel army is starting to grow in earnest. Homegrown radishes will have to wait; market-bought radishes will wait no more.
Legend has it that slicing Fradishes thinly and eating them on fresh bread with a little salt and perhaps some butter is the height of breakfast delight. I took that to a new level for my lunch. Clap your hands and say “pecorino.” The salty sheep’s milk cheese is a fantastic addition to an open-faced buttered baguette and radish sandwich.
The radishes also add a cool bite to a chive-pecorino scrambled egg sandwich. (The subtheme of this post is my reliance on baguette as a vehicle for radish consumption.)
Crisp, bright, and light these veggies are prettier in pink than Molly Ringwald—and I feel sure that given the chance they would pick Ducky. Yeah. I went there.