Warning:  Bat photo below.

We plucked a few more radishes to eat as a snack before dinner.  They are still small and seem to vary in size along each row, getting smaller from north to south.  Apparently, there is enough shading of the sun from the south edge of the planter to make a difference.

When I ate my radishes last night, I trimmed off the root and greens and threw them into the trash.  In retrospect, this was wasteful but it was an almost reflexive action.  Usually, radish greens are a bit ragged by the time they reach our kitchen, even when we get them from the farmers’ market.  We rarely eat them.

For Rachel, the reflex was in the opposite direction.  She assumed—wisely, as always—that we would eat everything, from the tip of the root to the top of the greens.  The radishes and roots she ate plain (that is, without adornment; they are anything but bland) while for the greens, she drizzled on a few drops of syrupy aged balsamic vinegar, folded them up (like a New Yorker does with pizza) and ate them in one or two bites.  I happily followed her lead.

Many vegetables survive the potentially long trip from farm to market to kitchen without much degradation.  One of the benefits of a home garden is that the entire plant, not just the parts we usually eat, will make the short journey (sometimes directly from planter to mouth) with no loss of flavor or texture.