Spring Radish

Last week we had a huge delivery of compost dumped onto our driveway. That always gets us itching to get out in the garden and start planting in the polytunnel. One of the first direct seedings we do is breakfast radishes. I find them to be beautifully mild and lovely in salads. They don't have that bite or heat of a regular radish. My family loves them sliced thin on homemade sourdough toast with a thick layer of butter. They are also just so pretty. Spring is also a great time to do some inspirational reading. If you know me you know I am a sucker for magazines. The variety of stories, the illustrations or photographs and the feel of the pages draws me in every single time. One of our favorite foodie magazines is Eaten - The Food History Magazine. Issue no. 17 Vegetables from the summer of 23 is so beautiful. Not only does it have gorgeous drawings of vegetables, it is full of poems, history and tidbits you will have never known about.