Radishes

RADISHES WERE THE FIRST “CROP” I EVER GREW. My grandfather bought me a pack of seeds when I was 7 years old, and even in the red-clay soil of piedmont North Carolina, I had a thrilling bumper crop.

Despite that early introduction, my perception of radishes was like that of most people,  the thin tasteless slices that you find on a salad bar.  That was until my summer in Provence.  That summer awakened me to a lot of culinary treats—figs plucked directly off the tree,  fresh-pressed olive oil, and raw radishes served with butter and sea salt. I’ve been in love ever since  (Provence can do that to you.)

Radishes are high in Vitamin C and contain phytochemicals like bioflavonoids and indoles that may prevent cancer.  An excellent snack if you are craving something crunchy and salty.