Last week I chose a lot of radish.
I chose these this morning:
It’s a 16′ row of radish. 20 pounds, total.
I didn’t often grow mild salad radish. Ours is always too spicy. But we still eat them – we don’t eat them raw.
Rachel salts the radish with lard and tastes salt, serving the meal as a side or incorporates it into the dish. When they are roasted they are mild, pleasant and slightly sweet. Sometimes she chops up and cooks greens. I also fry them with stir-fry and fried rice.
When we have a lot of radish (as we do now), she occasionally cuts up the roots, sinking them into salted salt water and fermenting them. In a week or so, they are sour, tangy and perfect as a side. I like being served in the morning with scrambled eggs and bacon. And they’re filled with probiotics, so they’re excellent when you’re taking antibiotics or when you’re on the weather.
Radish radish is the radish in my main garden, but this year I thought it would be fun to plant some good old little salad radish. We certainly enjoy them so far.
