French Breakfast radishes will make a genteel man moan in delight. Sliced thinly, laid atop a buttered baguette, and sprinkled with salt is the serving method of quintessence.  Also excellent is a flock of French Breakfast radishes coated in olive oil, salted, and roasted until tender.   They are precocious little radishes, swelling to perfect size in 25 days from seeding.  They are quick and quite easy to grow though they do not hold in the field.  One day they are crunchy, mild, and tender and two days later they will be pithy and bland.  We are harvesting our first of the season this week.