PREORDER BY FRIDAY, MAY 20.
The classic red and French fingerling radishes are often served raw as part of a crudite platter with dips, or sliced thinly with salt and pepper, but any of them can be eaten raw. Serve these bright, crunchy delights all on their own, with a bit of butter and salt as the French like or sliced and tossed into salads. Radishes make a great fermented or pickled veggie because they are so crunchy. When roasted, radishes mellow and soften both in taste and consistency.