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Bethany Graber

As spring inches toward summer, vegetables are becoming available in shades other than green. French breakfast radishes ($2 to $3 a bunch), oblong shaped with skin that fades from vibrant fuschia to soft white, are in season until October. These little roots are sweet in spring, and by fall the flavor evolves and becomes peppery. Despite their name these brightly colored gems aren’t just for breakfast. They’re perfect for pickling, adding crunch to salads and slaws, or setting on the crudite platter as an unexpected element. Serve them with drinks and do as the French do: add soft butter and a sprinkle of sea salt. The tops are also edible, and like the bulbs, can be eaten cooked or raw. They’re a lovely reminder that green is not the only healthy color. Available at Siena Farms South End, 106 Waltham St., Boston, 617-422-0030; Allandale Farm, 259 Allandale Road, Brookline, 617-524-1531, and many farmstands.

BETHANY GRABER

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