Here is a Breakfast Radish from the Ma`O Organic Farm tent at the KCC Farmers Market, served alongside Baked Asparagus with Poached Eggs and Fontina Cheese.

The recipe is originally from Simple Soirees: Seasonal Menus for Sensational Dinner Parties by Peggy Knickerbocker. It was in the Weeknight Kitchen newsletter one can subscribe to from the Splendid Table website, or you can find it here, where it is reproduced probably without permission.

Get your free-range chicken eggs from Blue Lotus Farms. The Twin Bridge Farms asparagus is from PacifiKool. Might as well serve it with some artisan bread from Ba-Le Bakery. All from the KCC Saturday Farmers Market.

We like to eat radish greens if they are fresh (as these are), though most people would probably find them too pungent. Of course, they can be used cooked or pickled.