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.

To learn more about eating well and living the good life, visit www.beekman1802.com