The garden plot has started to deliver: radishes, rhubarb and tons of green garlic and scallions. All in pretty shades of red to purple and green. The scallions I harvested today will go in a vegetarian Pad Thai. I love the recipe for Your Pad Thai or Mine by Didi Emmons from her book Vegetarian Planet.
The radishes, I like to just slice up, sprinkle with salt and pile them on a buttered slice of baguette. Or I use them in a spring salad I make from romaine, sliced cucumber, diced avocado and sliced radishes with a creamy cilantro lime dressing.