Well, do you like radishes? Some people don't. They're spicy...too hot...tough...just don't care for them. Nice garnish, but nothing to really consider eating. I never was much of a store-bought radish person either. But home-grown radishes are really tasty. We have been growing Cherry Belle for the last few years, and then added Scarlet White Tip this year. These are good!
Radishes are pretty easy to grow if even you have a small garden space. Only thing to remember is that they need to grow quickly enough to avoid being invaded by root maggots or becoming hot and tough. They also need plenty of cool, moist soil. They are a perfect vegetable for growing in the spring or late fall. The fact that they mature in 30-something days makes for a rewarding effort in the garden when there isn't much of anything else growing. OrganicGardening gives some great tips on growing radishes too.
But what to do with these guys other than putting into a salad? Here's what I do. It's not much of a recipe; pretty much more of a procedure:
Toast a somewhat thick slice of peasant/rustic bread.
Butter it. (THIS is the key ingredient. Don't skip this step.)
Layer thinly sliced radishes over the entire slice.
Sprinkle with kosher salt. (Table salt would work but would not taste quite the same.)
Enjoy, and then find yourself making another helping.
It's the first part of June here, and the radishes are still growing strong. So I've kept up my succession planting. We've had an extremely damp, cool spring which has probably helped. I know that once our temperatures start climbing, the radishes will just be a memory until fall.