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Welcome to my web site, DavidLebovitz.com

It’s finally up, my new blog. (Actually I’ve been blogging before it was cool, beginning in ’99) but new software is making this much easier, or so I’ve been told.

We’ve been working months on getting things ready with a vivid new design.

You’ll find lots of new postings, sometimes daily, mostly about things I’m finding to eat, recipes, places I visit, and more.

There’s also a place for readers to post comments, which I read and respond to.

Please be patient with this site for the next few weeks as I learn how to post text and pictures (it’s ain’t as easy as making brownies…)

There may be typos, misspellings, accents missing, and general chaos, but once I get things up and running smoothly, you’ll want to visit often.

Thanks, and ‘a bientôt’

David

Springtime In Paris

There’s plenty of clichés about Paris in the springtime that are true. But what I really am happy to see are the return of the radishes. I love radishes, and by the looks of things, so do Parisians…

radis.JPG

Wow!
I can’t get enough of them and I always get two bunches, since I eat one right away, dipping each crisp, spicy radish in a bowl of fleur de sel.

One radish vendor told me eating radishes will make you sleep better.
Lars, a German friend, told me to save the leaves and make soup (which sounds icky), and Chinese medicine practitioners eat daikon white radishes to ‘cool’ down. I remember as a kid, in my first (and only) garden I planted radishes, which actually grew!… unlike much of the other things I planted. I discovered it wasn’t much fun pulling weeds when everyone else was playing, so the garden was abandoned after the first radish harvest.

Luckily radishes are in abundance right now, and I can buy them weekly at my local market in the Bastille, and I’m using them as much as I can. Aside from dipping them in salt, I thinly slice radishes and toss them with coarse frisée, toasted hazelnuts and hazelnut oil; a terrific salad served with a round of fresh or aged goat cheese. Trimmed radishes, split lengthwise, are tasty served alongside Tapenade.

DavidLebovitz.com 1999-2005


October 1999