A few folks have asked so here it is: a view of the black radish next to the more commonly seen red radishes. I picked up my first one simply as something new to photograph. I had no idea how it would taste or how to prepare it. When I mentioned this to a friend of Russian ancestry, she shared some of her family’s recipes. Tastes a little bitter but the carrots and red onion add sweetness. Very high in Vitamin C and full of other good stuff. Just what’s needed as we await the next snowstorm. 
