Last night I had to thin out my radishes. It’s a little bittersweet for me, getting rid of all that potential just to give the others a chance to grow and thrive. I find the metaphor hard and discomforting.
But the bounty is surely sweet.
Dinner was a baby radish sandwich on a lovely slice of locally baked quinoa bread with thick slab of butter and just a touch of salt for good measure. Tonight I ate the baby greens with a bit of lemon, salt, pepper, and hazelnut oil.
They were tiny, they were tender, they were sown by my hand, they grew in our ground, and for all of it—all of it—I am so truly thankful.
