get to know a vegetable

Hello, some kind of asian radish. I grew you from a seed, and don't think you are fully grown yet, but as big as twice the thickness of my thumb. Sliced open you look like purple-y raw ham. I didn't know what to do with you so I sauteed you in butter with onions that grew a few rows down. And then fried two eggs the chickens laid today on top. You kind of kick ass, burning and spicy and crisp when raw and maintaining that crispness though losing most of the heat when lightly cooked. You have both simplicity and textural possibility; I am looking forward to mashing you in some way in the future.

I love you,

Sarah