Read article "The French Breakfast radish makes a handy snack" by Washington Post gardening writer Barbara Damrosch.
The article mentions D'Avignon, long French radish we carry.
D'Avignon is a good one to plant now in the north while temperatures are still relatively cool. This radish has a nice, fresh, sweet taste with a little zing of spice. It matures quickly. Under the right conditions, D'Avignon will be ready to eat in about 3 weeks.