Where winters are mild, radishes are a quick, easy veggie crop to plant. Most cultivars yield crunchy roots in 35 to 45 days, so they are fast producers too. Yields are best when plants are grown in fertile, well-drained soil enriched with compost. Full sun is a must.

There are lots of excellent cultivars to choose from, such as these lovely French breakfast types. Many seed vendors still sell them, such as Johnny's Selected Seeds (www.johnnyseeds.com/catalog/search.aspx?...).

Radishes are delicious eaten sliced with some fresh bread and butter. Season with a sprinkle of salt and pepper and you've got a meal.

Veggies are always best when in season, and this is the time when fresh, young carrots, beets, turnips and radishes are the most crisp and sweet. And, though plucking them from the ground is almost as fun as eating them, I lacked the time to grow my own this spring, so I headed to the local farmer's market. Thankfully, there was a bountiful supply of farm fresh roots.

Turnip 'White Lady'

The pure white turnip, 'White Lady', has such a delicate, sweet flavor when picked young that it can be eaten raw. Mine will be peeled, cut in slices and then matchsticks and added to a big buttercrunch lettuce salad along with paper thin slices of the mild and delicious radish ‘Rover.’ All will be tossed with my favorite, all-purpose French vinaigrette, which contains:

¼ cup good white wine vinegar

¾  cup olive oil

1 small garlic clove, crushed and minced

½ teaspoon salt

1 generous tablespoon of good Dijon mustard

¼  teaspoon fresh black pepper

Radish 'Rover'

Carrots are also on the menu and baby carrots caramelize beautifully because they are so sugary. This weekend we will be eating the selection ‘Kinko.’  They are short, sweet and early and best harvested at this stage. I like Susie Middleton’s Gingery Sautéed Carrots recipe the best. It lends a pleasant mix of savory and sweet flavors.

Carrot 'Kinko'

Candied beets repel me, but roasted beets tossed in herbed vinaigrette are outstanding. To roast beets, preheat your oven to 350 degrees. Cut off the greens, peel the beets (beware the staining power of beet juice!), and cut them into hefty chunks. Place them in a bowl and toss with olive oil, kosher salt and pepper until coated. Roast them in a pan covered with foil for one hour then uncover them and roast for another 20 minutes. Once they have cooled, toss them in French vinaigrette containing chopped, fresh herbs like chives, tarragon or thyme.

Mixed beets

This is the time of year when the fresh spring herbs really burst forth, and I make my first seasonal batch of Kräuterbutter. It is essentially German herb butter, and it’s absolutely delicious on steamed vegetables and mashed potatoes. It is also super smeared on crusty French bread accompanied by fresh root vegetables, like radishes, baby turnips and carrots, dipped in salt and pepper. Now that's springy!

Kräuterbutter is also easy to make. It requires the following ingredients:

Two sticks of salted butter, softened at room temperature

A mix of finely chopped, fresh garden herbs, such as chives, parsely, dill, thyme, marjoram and savory. Three tablespoons will do.

A liberal pinch of ground white pepper

1 teaspoon fresh lemon juice

A splash of Worcester sauce

Just mix the ingredients together with a rubber spatula until fully combined. I usually store mine in a covered glass refrigerator dish, but it can also be rolled up in wax paper, chilled and cut into round pats.

This is a wonderfully tasty recipe and a great way to enjoy your garden herbs. Later in the summer you can also add warm season herbs to the butter, like basil.

There is one squash I must grow every year and that's 'Tromba d'Albenga.' Sure its big and takes up space, but this vigorous squash starts producing in early July and will continue until frost with minimal care. Few others do the same.

Its elegant curved fruits are pale green and lightly striated. They have the best flavor imaginable, especially when picked young. After harvest, they will keep in the refrigerator for over a week. The only downside are the borers the vines attract, but with good care and a little protection they are not a big problem.

If you are looking for a new squash to try and have the space, this is the one. It tastes great roasted with garlic, olive oil and fresh herbs, pan fried or in ratatouille. The cooked flesh stays firmer than that of most summer squashes and the nutty taste is superior.

In the trade, this Italian heirloom is also sold under the names 'Zucchetta Rampicante', 'Tromboncino', 'Trombocino', or 'Italian Trombone.'