I just love the moniker Blooming Radishes. I guess that comes from my love of great foods. I used raise produce to sell at a local farmers' market, and would start off the season with at least ten varieties of radishes. Some were heirlooms, around since the 1840's; others were local favorites - French breakfast, Easter egg, sparklers. Some Saturdays over 200 bunches would be sold in a couple hours. Nothing like fresh local produce - and radish sandwiches (good quality bread, fresh creamery butter, sliced radishes and a sprinkle of sea salt) - yummy!
Happy Earth Day. I remember the first one, has it been 38 years already, Gaylord?
