This spring we crossed together a handful of daikon radish varieties, mostly red and white.
We saved the seeds and then I planted two long rows this fall. Now they’re starting to come in:
The color mixes are quite interesting. I don’t think we’re going to beat the beautiful and vigorous Red King II radish hybrids that were part of the original mix, but are getting good radishes without having to buy more seed.
We’ll have to save some more seed from this batch to plant in the spring. Winter permitting, that is. It looks like we might get our first freeze this week on All Saints Day:
It’s been terribly dry and we’re going right from drought into cold, so there’s really no more hope for a great yam, cassava, or sugarcane season. Yet we’re still going to hit 2,000lbs of food this year, thanks to a productive spring and lots and lots of watermelons. God is good, all the time, and we (try to) thank Him for whatever He sends. It’s nice to get another round of radishes we can ferment and save through winter.
I’m off to work in the garden. Time is burning and we have a lot to do.
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