We’ve picked a lot of radishes in the last week.
I picked these just this morning:
That is a 16′ row of radishes. 20lbs, total.
I haven’t had much luck growing mild salad radishes. Ours always end up way too spicy. However, we still eat them – we just don’t eat them raw.
Rachel roasts radishes in lard, with some salt, and serves them with meals as a side or incorporates them into dishes. When they are roasted, they are mild, pleasant and slightly sweet. Sometimes she chops and cooks the greens as well. We’ve also sautéed them in stir-fries or fried rice.
When we have lots of radishes (like we do now), she’ll sometimes live ferment them by chopping up the roots and submerging them in salt brine to ferment. In a week or so, they are sour and tangy and perfect as a side. I like them served along with my scrambled eggs and bacon in the morning. And they’re filled with probiotics, so they are excellent when you’re a little under the weather or taking an antibiotic.
Daikon radishes are my main garden radish, but this year I thought it would be fun to plant some good old-fashioned little salad radishes. We’ve certainly enjoyed them so far.
