Results are in already, and while it was the sugar snap peas that I thought might take off fast, it was the French breakfast radishes that actually produced the first crop.
I had thinned the seedlings twice already, leaving plenty of “grow space” between shoots; those thinnings were great as salad sprouts so there was no waste at all.
The first of the radishes were pink and white darlings, pinky-size, with bright green tops. The flavor was fresh and strong, and texture absolutely perfect: crunchy and without any flaws. All the wildlife in my yard left them well alone.
The French apparently eat these delightful radishes with butter! I am going to try that, plus perhaps a little bit of sour cherry jam from Poland. A creamy sweet-tart treat any time of day.
There’s probably time to plant a packet of French breakfast radishes this fall for good cool-weather eating. Plant again in early spring. And remember not to let radishes get too big and tough.