FROM FIELD TO FORK: RADISHES

BY: Jackie Riffice
06/24/2013

I’ve been a radish hater most of my life. I turned up my nose on the round, pink skinned, green-topped things my mom brought home from the local farmstand. She would sprinkle them with salt, bite and smile. Then she’d tell me to stop making that ‘squishy face’ while she was enjoying a summer gem.

My bitterness toward that bitter vegetable changed last summer when I got a packet of Gourmet Rainbow Radish Mix from a friend. As any gardener knows, you just can’t let a good seed packet go to waste. So I read up on radishes from planting to harvesting and learned a thing of two that I’d like to share with you. I’m a changed Godmother now, anxious for my first harvest of the summer.

PLANT: Fertile soil, warm sun and cool weather make radishes good to grow in the spring and late summer. Direct sow and keep the soil moist. Thin the seedlings when they are 2” tall and keep them about 3” apart. For a constant radish supply, sow every week or two throughout the season.

CARE: I read that the key to a good radish is watering and weeding but there’s another secret. Keep reading.

HARVEST: Pull radishes when they are full size (size depends on variety). Some can be harvested within 3 weeks post-planting, some take 8 weeks or more. THE KEY TO MILD, TASTY RADISHES is to harvest them when they’re a bit on the small side and remove the top greens immediately after harvesting. So, now you know the secret.

Radish, Mushroom and Hearts of Palm Skewers: http://www.edamam.com/recipe/mushroom–radish-and-hearts-of-palm-skewers-aebe5184dfb5d0f649b99a7a8274d9cb/

Radishes, Butter and Salt Oh My: http://www.sunset.com/food-wine/entertaining/quick-easy-appetizer-recipes-00400000059475/page5.html

Pea and Radish Salad: http://whatscookingamerica.net/KarenCalanchini/SnapPea_RadishSalad.htm

Images: 1) Not Named 2) Jackie Riffice 3) Not Named

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