I was cleaning out all the dirt from my crisper this weekend, taking stock of how many carrots I have left, when I found two little CSA radishes in there. Six-month-old radishes, yes, but they were still perfectly good and crisp. There was also a beet.
The rational side of my brain told me to stick with the steps in the program, and whip them into the bushes outside. But it wasn’t my rational side’s turn to win, so instead I made myself a radish sandwich, fried thin slices of beet until crispy, and started fantasizing about the summertime. Summer, when we get big bunches of radishes in our farmshare and I can have them with bread and butter and big grains of sea salt sprinkled on top every day of the week if I want to. Followed by moist slabs of rhubarb cake. And pick sugar snap peas right off the dewy vines.
For God’s sakes, June, HURRY UP.