Sunday morning at our local green market I saw a bunch of teeny, tiny French breakfast radishes coated in dirt. Since the dirt told me that they had not been long out of the earth I had to bring them home even though I had no plan to have a second breakfast. So later in the day I washed them, dipped one at a time into some sea salt, and popped them into my mouth as I made dinner. I have no idea why they are called French breakfast radishes as I have never known a French breakfast to consist of much more than coffee and a baguette, but there must be a reason. If you know, would you clue me in?