As a college undergraduate, I was introduced to the practice of serving radishes before meals. The first time I ate at Chez Panisse, that small dish of radishes with a few leaves still attached was a sure sign that I wans't in Kansas anymore.
Since then radishes have fallen in and out of favor in our home. While two bunches a week used to be no problem, we can go months without eating one. We were introduced to the multi-colored carrot variation on this theme by our friend Penny.
Berkeley Bowl makes it easy to throw together an attractive plate of these salt vehicles. They stock them in red, yellow, and orange varieties. They are very sweet, and taste intensely of carrot.