Rosy Radish Dip packs a zing
Just a few weeks ago, I discovered a gorgeous bunch of radishes tucked into a market basket full of goods that I purchased from local growers. They were on the small side, colored dark rosy red to pink, ending with creamy white tails at the root ends. I cleaned them, immediately ate a few of the slightly spicy vegetables and then slipped the rest into the refrigerator.
Are you a newspaper subscriber but you don't have a Digital Access account yet? Activate your account.
You will need your subscription account number and phone number. Not sure if you have an account? Email us or call 320-214-4364 and we can help you.