Radiant Radishes

These radiant, succulent radishes were one of many fine specimens of veggies on display at today's Bellingham Farmer's Market. Radishes are often sliced up raw and served in a salad, but here's how I sometimes prepare them:

- Grab a big handful of big fat, fresh radishes, like those above
- Give them a wash, then cut them into quarters
- Heat up a frying pan with a good glug of extra virgin olive oil
- Get the oil nice and hot, smash up and toss in 2 cloves of garlic, whirl the garlic around to release its flavors into the hot oil
- Throw your cut up radishes into the hot pan, salt and pepper to taste
- Optional: finely chop up half an onion and toss it into the pan with the radishes. Season everything with about a teaspoon of fresh minced thyme.

Sauté the onions and radishes until tender. Serve in place of potatoes. Yummy and healthy.