David Servan-Schriber

Brussels Sprouts: Tiny Yet Mighty

You say brussels sprouts, I say Brussels sprouts, she says brussel sprouts. What’s in a name? That which we call a rose…a rose cabbage, that is. This is what the Germans call these baby brassicas (“rosenkohl” = rose cabbage) that may be the funkiest and prettiest vegetable you’ll ever see growing. A tall, single leaf-topped stalk supports 20 to 40 buds crammed together like peas with no pod.

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Ravishing Radishes Make Sweet and Spicy Snacks

Cherry Belle, French Breakfast, White Icicle, Plum Purple – these are just a few varieties of summer radishes that are garnering attention in the produce aisle and at farmers’ markets and gracing CSA (community supported agriculture) boxes. The jewel-toned beauties we’ve been receiving from our CSA are fat and gorgeous, almost too pretty to eat. We ogle, then quickly get them into a salad, or slice for a quick and cooling snack as these sweet and spicy nuggets keep in the refrigerator only for a short time.

This root crop can mature in as little as three weeks, which, for those with gardens, is about as close to instant gratification as growing your own vegetables can get. If left in the ground too long, they can get woody, pithy and mighty spicy, so it’s okay to get greedy with your radish reaping.

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