"Veg Basics".....& a flower.....

-french radishes-
basically the same taste as regular radishes, but somewhat prettier with those little white bottoms; best when sliced & placed on a thick slice of sourdough bread, that has been generously slathered with soft sweet butter, & then sprinkled with kosher salt; also delicious eaten right out of the garden, slightly warm

-sweet garden carrots-
very easy to grow; incredible color; sweet as can be; try washing, cutting into coins, arranging on cookie sheet, drizzle with olive oil, sprinkle with kosher salt & pepper....& bake for 10-12 minutes at 425 degrees; if extra sweetness is desired, sprinkle with a handful of brown sugar & pumpkin pie spice; warning....these carrots may become addictive; NOTE: children love them!

-nasturtiums-
pepper-y little blossoms that are truly edible; thrive in poor soil, so will grow anywhere; tuck seeds in & around all other veggies & flowers, for a wildly-rambly garden; pick & sprinkle across a salad of butter lettuce, cherry tomatoes, french radishes & carrot curls....tossing with a sweet vinaigrette of 1/2 cup olive oil, 1/8-1/4 cup champagne vinegar, generous pinch of kosher salt, a couple grinds of pepper, 2 T. shallot or green onion, 1 t. dijon mustard & a squeeze or 2 of honey...may add a handful of crumbled feta cheese & a few cashews if desired; best eaten out-of-doors, at twilight, surrounded by lots of little white lights & a glass of "lemonade beer" ( 1/2 lemonade/1/2 beer, I prefer dark)