The first spring radishes mark the gateway to fresh eating. Though a few spring greens and herbs often precede them, the act of pulling the first fresh root out of the ground sends the heart aflutter. Bright, crisp, sweet, and colorful, this mix announces the beginning of fresh culinary delights. It also closes out the season in style, growing large and very sweet in the cool of autumn. Looking to try something new? Try roasting or steaming these pretty pearls and tossing in a simple vinaigrette.
