Posted: May 27, 2009
What a great color of green!
These are so young, you don't have to cooke them, we chopped them up and ate them in the salad.
We scrubbed these up and ate them whole like rabbits, there were hardly any left for the salads.
Crunchy and sweet, I love young radishes sliced thin for salads!
Posted: May 8, 2009
I HAve started taking more lunches to work and these greens make the best salads.
How could you walk by this and not take one home? I love to use it in salads or gently cooked down w...
Posted: Apr. 28, 2009
For pies, cobblers and crisps I think rhubarb is the best. I love it's tangy, sourness.
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