French Breakfast Radish
Here at 1840 Farm, we eagerly await radish season each spring. Radishes are the first vegetable crop harvested from our garden and announce the happy arrival of the growing season. They also enable us to enjoy eating a spring menu favorite: Sliced Radish Tartine.
French Breakfast Radishes are always among the radishes planted in our garden. They grow quickly. With good weather conditions, you can harvest the first radishes a mere four weeks after planting. I do my best to plant a small row every week in order to have a row ready to harvest each weekend throughout the growing season.
The French Breakfast appeared in French markets in the late 1870s. It exhibits its trademark coloring, with rosy pinkish-red shoulders that fade to almost pure white at its tip. They produce an elongated cylindrical-shaped radish between 2 and 4 inches long. They are mild in flavor with a hint of spice.
French Breakfast Radishes pair well with butter and salt or fresh herbs. I like to slice them as Sliced Radish Tartines. I slice them thinly from stem to tip and place them on toasted bread with a layer of butter flavored with thyme, chives, and dill snipped fresh from the garden.
Radishes are equally delicious served sliced with Boursin Cheese or with Rustic Bread. I also like to add paper thin slices to crisp green salads. Each slice adds such pretty color to your plate and bright flavor to each bite.
Tender young radish greens can be used as spicy salad greens, steamed, or braised for a delicious side dish. If you are lucky enough to keep chickens or ducks, serve the greens as a fresh treat. Our hens come running when they see us in the radish beds, knowing that a delicious treat will be soon to follow.
Long before our beloved tomatoes are ripe or the raspberries are ready for picking, we can count on our heirloom radishes to be at their best. In a matter of minutes, we can select a few radishes and make delicious tartines. Taking that first bite is such a delicious way to celebrate the arrival of another growing season.
Personally i eat radish without bread, i just put some butter directly on my radish. SOOOO GOOOOOD 😉
We’ve always had radishes sliced with tops added, to salads, or just simply raw and sprinkled with salt, but, oh my, with butter or with your homemade boursin cheese recipe, on or off rye toasts/crackers! These radishes are great simply dipped in partially melted butter and sprinkle with flake salt. I didn’t have clue. Thanks Jennifer.
I am so glad that you are enjoying them!