tag:blogger.com,1999:blog-3412232596933318539.post5976151175946827051..comments2011-09-25T13:09:43.842-04:00Comments on The Random Gourmet: Lamb with CaulicousTChttp://www.blogger.com/profile/08177702638168456498noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3412232596933318539.post-51538114427158361252009-08-10T16:52:12.838-04:002009-08-10T16:52:12.838-04:00the french breakfast radish is long and lean with ...the french breakfast radish is long and lean with a red top and smooth white tips.<br /><br />mild yet crisp with a complex personality... definitely more bark than bite.<br /><br />warning: it will get hot if you wait too long to enjoy it.<br /><br />all in all, i'd say it's more french tart than toast.jchnoreply@blogger.comtag:blogger.com,1999:blog-3412232596933318539.post-2848000738576077052009-08-10T15:48:21.356-04:002009-08-10T15:48:21.356-04:00jch,
The radishes here are just labeled "Rub...jch,<br /><br />The radishes here are just labeled "Ruby Radishes" and don't have a lot of bite compared to most others I'm used to.<br /><br />Are the "French Breakfast" radishes hot? Do they taste like french toast?TChttps://www.blogger.com/profile/08177702638168456498noreply@blogger.comtag:blogger.com,1999:blog-3412232596933318539.post-44145688712626448152009-08-10T14:31:13.340-04:002009-08-10T14:31:13.340-04:00tc
what kind of radishes are you using?
we are gro...tc<br />what kind of radishes are you using?<br />we are growing a variety called "french breakfast" which are quite wonderful.<br /><br />jchjchnoreply@blogger.com