Radishes with Butter

Last Saturday when we were at the East Van Farmers' Market, we bought some beautiful radishes which are now in season. They reminded me of a trip to San Francisco and my stay at a great bed and breakfast. For breakfast one morning, my hostess cut a deep slash into a fresh, glistening radish, filled it with a thick slice of butter and dipped it in coarse salt. She plonked it on my sideplate and proclaimed, "Now that's how to eat a radish!!" And it is! Try this for an unusual part of your French provencal breakfast or lunch. And don't throw away those lovely, fresh radish tops...they make a delicious salad.