Bunched Radishes

We grow both elongated and seemingly dip-dyed ‘French breakfast’ radishes and a rotund kind endearingly named Rudolf, after the reindeer’s luminous red nose. Both are bright and cheerful looking, perky and peppery and crisp. They grow extraordinarily quickly, putting a pep in our growers’ step as we slowly emerge from another long winter. Make like the French and prepare a simple feast with your bunch (freshly plucked from our beds) paired with the best bread, butter and salt you can lay your hands on, or for an untraditional revelation, roast them whole and drench in tahini!