Just wanted to share the final shot for our Radishes in Browned Butter and Lemon recipe. Yesterday, we harvested all the remaining radishes and photographed the silos (simple illustrative photos on a white background) for all four varieties. Today, we're using them in the recipe shots. Above, we have our Purple Plums, Pink Beauties, and White Hailstones. The Chinese Red Meat radishes (we only had a few to work with) are shown in the photo below, a simple crostini made luxurious with a swirl of triple cream cheese, such as Saint Angel.