Radishes are supposed to be easy to grow. Sometimes they are. This fall we put them in at just the right time to get cool weather at sowing, then some warm days and cool nights to fatten them up. They were French Breakfast radishes, and they sure were good. Red on top, white at the tip, plump, solid, crisp, and mild. What else could you ask of a radish? I feel grateful to the radishes that gave their all in our City College garden.
The only drawback was that we didn't plant enough of them! None of us had enough for a plate of radishes, as described in Tomato Blessings and Radish Teachings, by Edward Espe Brown.
"platters of radishes, brilliantly red and curvaceous, some elongated and white tipped, rootlets intact with topknots of green leaves sprouting from the opposite end. Gazing at the plenitude of radishes, I felt a swelling joy." "To be able to see the virtue, to appreciate the goodness of simple, unadorned ingredients--this is probably the primary task of a cook. When radishes aren't good enough, pretty soon nothing is good enough. Everything falls short. Nothing measures up. Yet, when someone can pick up a radish and be delighted, this is the basis for innumerable dishes. Delight moves through radishes and people alike, letting things speak, perhaps even sing for themselves, bringing out the best at each step. A radish appears, radiantly expressing the radishness of radishes, and all brings benefit."
Yes, that's pretty much the way I felt about these radishes.
We have more radishes coming up now. I wonder if the weather will let us have such perfection twice in one season?