I've had a little bit of a radish obsession lately. I've been eating them sliced roughly and scattered with salt, their sweet bitterness the perfect crisp pick-me-up for a humid June day. So of course they accompanied this week's local meal, an omelet of fresh eggs, beet and radish greens, sauteed garlic scapes, and homemade aged gouda.

Everything came from the Union Square Greenmarket again this week, excepting the homemade gouda and the frying lard, both of which were made from local ingredients in Boston. The bread is from Bread Alone.