Radishes

Radishes are always the first on the scene in the garden, boasting of their efficient growth and surprising us with their humble glory. Radishes are often undervalued and under appreciated. Maybe because they're so easy to grow. Maybe because we haven't learned how to cook them well.

The French eat them for breakfast, adorned with a generous dollop of butter on a bed of toast.

Radishes are incredibly versatile. You can eat them fresh, roast them, pickle them. You can transform their tops into a delicious, spicy pesto. My husband loves the satisfying crunch they add to tacos.

They're the crop I recommend growing for any first-time gardener. They're fast, so they appease the instant-gratification we all are used to. They can be directly sown into the garden. You can grow plenty in a small space. They're beautiful. There's an easter egg mix that, hence the name, look like easter eggs. There's icicle radishes that have long roots, Daikon radishes that penetrate deep into the soil and aerate, Watermelon radishes that look are nothing short of stunning when cut into.

It's only right that radishes are the first to ring in the Spring season, in all their unassuming beauty. After their greens grow nice and tall, they start to turn their energy towards their roots. I love watching the bright pink, pure white roots slowly pop up and contrast with the dark soil around them and pulling aside the cheery green to see the progress underneath. Nothing beats the burst of peppery flavor when you bite into one directly out of the field.

It's time to give these little guys the applause that they deserve.