merely a vehicle

though i've never been the hugest of radish fans, i decided to give them a fair shot in the garden. they create an unparalleled vibrancy and contrast against the dark soil and verdant greens, as they push above the ground. did i mention that they're quite delicious with fresh butter and salt, or dipped in homemade aioli (recipe below)? consider them a vehicle for simple indulgences. they are also lovely when sliced thinly in simple green salads, if you enjoy a little bite.


cherry belle radishes - photo from a couple weeks back; planted in mid-april. i sowed some french breakfast radishes yesterday. they're a bit different - shaped like little sausages with white tips on the root end. i've found radishes to be one of the easiest things to grow, as they come up so quickly. peppery, spicy, crisp. the greens are also edible.

Aioli (from Alice Waters' The Art of Simple Food)
2-3 small garlic cloves, peeled
salt
1 egg yolk
1 cup olive oil

Pound garlic and pinch of salt with mortar & pestle, or crush them together with a knife.

Put egg yolk in a bowl, add about 1/2 of the garlic paste and 1/2 tsp of water, mix well w/whisk.

Using a cup w/pour spout, slowly dribble in oil, whisking constantly. As egg yolk absorbs oil, it will thicken, lighten in color, and become opaque. This will happen rather quickly. Then you can add oil a little faster, whisking all the while. If the sauce is thicker than you like, thin it with a few drops of water. Taste, and add more salt and garlic, as desired.

Yield: 1 cup