Radish season is in full swing, and I have been buying a bunch a week. I very much like radis roses, the pink, elongated ones with a white bottom that look like so many pink mice, but I don’t turn my nose at the red globes, and certainly not at the multicolored bouquets.

(Side note: never sure what’s in season when? My seasonal produce guide is for you, and it’s free to download!)

In fact, it is not so much the color or shape of the bulbs I pay attention to when I shop, but the color and vigor of their leaves*. First, because they are a telltale sign of freshness, and second, because I eat them as radish leaf pesto, a habit I’ve taken up in the spirit of frugality, eco-friendliness, and kitchen craftiness.

Radish leaves have a flavor I would situate somewhere between watercress and nettles, but a few notches milder. The texture of the larger leaves can be a bit rough so they’re not ideal for salads, but they make fine soups and gratins (I add them to my Swiss chard gratin), I like them in pasta, and they work beautifully in pesto, which is what I make with them most often.

When I get back from the market, I separate the leaves from the bulbs. I refrigerate the latter — radishes should be washed moments before eating — while I rinse and dry the leaves like I do herbs, discarding any that are limp or discolored. I then store them in a container in the fridge until I’m ready to use them — but no longer than a day.

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The number one culinary concern of so many parents is to get their children to eat vegetables, as many as possible, and as varied as possible*.

I believe in the division of responsibility when it comes to feeding my own kids: I’m responsible for providing a variety of fresh foods; they’re responsible for deciding what and how much they eat. I don’t comment, I don’t coax, I don’t bargain, I don’t congratulate. I am Jack’s lack of judgement, and this keeps me cool through every phase and whim.

The books It’s Not About The Broccoli and My Child Won’t Eat! (not just about children who don’t eat) have also helped shape my approach.

That said, the parental half of the responsibility — providing health-promoting, varied options — is no small potatoes (ha). And when we encounter resistance to novelty, and a limited range of accepted vegetables, it is tempting to give up and just go on a rotation — you might call it a rut — of the same handful of proven options. (Some parents would be over the moon to even have options; the book adresses that in depth).

I myself tend to stick to my kids’ easy wins: peas, cauliflower, broccoli, carrots, spinach, cucumbers, tomatoes, beets, sweet potatoes, mushrooms (sometimes), all prepared very simply. This is already pretty good, and they are (strangely) more adventurous when we eat out, but I wouldn’t mind adding more variety and more sophistication to their meals.

(Side note: Why won’t my kids eat zucchini? It’s the universe mocking me, for sure. At least they have no qualms about chocolate.)

So I thought it would be inspiring to put out a call on the C&Z Facebook page (please join us!) and inquire about the kid-approved vegetable recipes you may have up your sleeves.

Every kid is different, of course, but if at least one child somewhere laps it up, it’s worth a try, right?

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• Spring has sprung, travel season has begun in earnest, and I am doing more of my private walking tours. A highlight this past month has been to host a newlywed couple with a unique and wonderful story: they were high-school sweethearts, then life took them separate ways, and some thirty years later they reunited and got married.

They were the loveliest of people, and the tour was made even more special by a friend of theirs, who got in touch with me to secretly arrange for me to buy them a gift of goodies (Champagne was involved) on her behalf during the tour. It was so fun and heartwarming to plot this for them, print out the friend’s note, surprise them with the gift, and take pictures.

• For my monthly museum challenge, I went to the Musée de la vie romantique, where entrance is free to see the permanent collection. My favorite thing to do is stand by the windows upstairs, look out at the courtyard and the trees, and pretend I live in this gorgeous hôtel particulier. (This museum is part of my which you can download for free!)

We also went with our kids to see Électromécanomaniaque at Halle Saint-Pierre, an exhibition of Gilbert Peyre’s work: this French artist builds mecanical and pneumatic installations from junkyard finds. It is a unique blend of poetic and batty, and children are positively mesmerized. The exhibition is on until April 23; go if you can !

• Also : I’m about to launch a podcast! It’s in French and it’s called Change ma vie : Outils pour l’esprit (“Change my life: Tools for the mind”). It will be about our inner lives, the power of thoughts, and how to feel really well. I have studied these subjects with increasing passion over the past years, and what I’ve learned has changed my life so much I wanted to share with others. The podcast will launch on April 27, and if you’re looking to add more French to your life, what better way? Sign up for the newsletter to be notified when it’s up; you’ll receive a little welcome bonus as well.

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Perhaps you recall the very delicious kale and mushroom risotto I shared with you a few months ago, which you can take from idea to table in 30 minutes? I knew that would get your attention.

I use this basic risotto recipe very regularly. It’s an easy weeknight dinner that can incorporate all kinds of vegetables: I like it with broccoli or carrots, radish greens or beet tops, peas or finely sliced green beans. The kids like it, and I can reheat the leftovers for lunch the next day. Win, win, win.

Because I make this often, I always have on hand a jar of the vegan “parmesan” that I like to sprinkle on top. It’s also handy when I make pasta dishes, such as this curried butternut squash pasta or this zucchini pasta with almonds.

If you have dairy troubles, or you’re simply curious about plant-based options, this vegan parmesan recipe is a life-changing formula I initially got from Dana’s blog. I’ve changed the proportions a little bit to suit my taste, but it is essentially the same.

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