We were away over the weekend, so we met at the garden first thing this morning to water and check on everything. The radishes have gone a little berserk. It’s not the tap roots that have—they’re in various swollen stages, some ready to pull (which we did). It’s the leafy green radish tops that are out of control (the soil’s too rich). Problem? No problem. We just thinned the rows, pulling out the more vigorous tops. At the studio, we trimmed off the radishes (to nibble), washed the greens in cool water, and sautéed them in olive oil with a pinch of red pepper flakes and salt. For lunch we served the incredibly green-tasting radish greens at room temperature with a poached chicken cutlet, and a mayonnaise doctored with lemon and chopped fresh herbs.