Crops may be a bit of an exaggeration. Let’s just call them crops in training. Specifically, radishes. The cutest little baby radishes you’ve ever seen. I’m not sure they are supposed to be so little, but since putting “baby” in front of vegetables makes them fancier (and a dollar more at the market), I’m going with the premise that I am intentionally growing ultra-chic baby “French” radishes. Why French? I have no idea. I bought the seeds in Lowes in Salt Lake City, about as far from France as you can get. But hell, the sweet little seed pack said they were, and since it was right about that “water frequently” thing, I can go with Fifi and Jacque radishes.
Anyway, after I dug the trench, sprinkled the petites grains de radis over, slapped some dirt on their tiny little tetes (ok, I’m carrying this french thing a little too far), and watered, worried over, covered up when they were cold, told them they is smart, they is kind, they is important, this ←happened. This crap actually works! And as a good mom, I just had to see what was going on under that tousled head of green leafiness.
So I pulled one up. “What little adorable red and white root are YOU! Who’s a good radish. YOU ARE!” Then, I did it. I couldn’t help myself. I ate my baby.
Before you get all judgy on me, think about what you would have done. You raised them to be wonderful. Your job as a parent is to prepare them for life, give them what they need, and let them go. In this case, I let Fifi go into my mouth, providing all the crisp, peppery goodness I raised her to be. Did I feel guilty? Maybe a little. I got over it by the third one.
I don’t really have a recipe for you this time, just a favorite preparation. Radishes with Sweet Butter and Sea Salt. I’ve been eating radishes on buttered bread with salt and pepper since I was a little girl. My father was “chef”, the radishes from our tiny backyard garden. There’s really not much better. And just in case you think this is too simple to serve to guests, don’t. One of the best restaurants in my old home town (Prune in NYC), features this dish on their menu and has since they opened. Preparation is simple – fresh radishes, washed and left with their greens attached (they make a great handle), good sea salt (Maldon or another flaky one is great for this), good sweet butter (slightly cool but not hard), and a crispy baguette or thick slice of artisan loaf. Add a latte or chilled glass of rosé and you have the perfect breakfast, lunch, snack or appetizer, and a great way to celebrate Mother’s Day!