It’s radish time!
The radish is one of the most underrated veggies if you ask me: they are spicy, crunchy and juicy, plus they pack a nutritional punch – one cup of sliced radishes contains almost 30% of your recommended vitamin C intake. They also grow rapidly – the scientific name for the genus that includes radishes is Raphanus, Greek for “quickly appearing.” And you can get started early or extend your growing season, growing radishes in cool weather. Because they are small and fast, they are perfect for interplanting them into small unused garden spaces, between small kale plants or in that fallow space where you plan to plant warm weather crops. When a crop has finished in late summer, seed more radishes!
Though the last spring planting of radishes usually happens the first week of May, you can still throw in a few seeds and try for the extra spicy mid-summer harvest (with the right weather and garden location they probably won’t bolt) or wait and start them in late July. If you missed the spring planting window, don’t despair–you can always buy a bunch harvested from Loutet.
So the big question, what to do with them?
If, like me, you find the spiciness of radishes a little overwhelming when eaten raw, pickling them makes for a more balanced flavour.
Pickled radishes can offer the perfect amount of bite for all kinds of dishes, from avocado sandwiches to tacos.
This recipe is taken from one of my favourite websites for food inspiration, My New Roots:
Quick Pickled Radishes
Makes a full 1-litre jar
1 lb. / 500g radishes
1 cup apple cider vinegar
1 cup water
3 cloves garlic
2 tsp. maple syrup or liquid honey
2 tsp. sea salt
1 tsp. black peppercorns
1 litre (4-cup) jar with tight fitting lid
1. Remove the stem end of radishes, and slice them into very thin pieces. Set aside.
2. In a measuring cup, combine vinegar, water, maple syrup, and salt. Stir well to dissolve salt.
3. Place a handful of radish at the bottom of the jar and add a few peppercorns and one clove of garlic. Continue to stack the radishes, peppercorns and garlic until you’ve reached the top of the jar. Pour the liquid over, completely covering the contents of the jar, discarding any leftovers. Place an airtight lid on the jar, and place in the fridge. Can be enjoyed 24 hours later, for up to three weeks.
Another simple and tasty way to enjoy radishes is to roast them. There are, of course, a hundred ways to add flavour while roasting; try adding rosemary or honey.
This simple recipe comes from another great website, Spoon Fork Bacon:
Serves 3 to 4
2 bunches radishes, cleaned, trimmed and cut in half lengthwise
2 1/2 tablespoons extra virgin olive oil
1/2 lemon, juiced
salt and pepper to taste
1. Preheat oven to 375°F.
2. Place all ingredients into a large mixing bowl and toss together. Season with salt and pepper.
3. Spread radishes onto a baking sheet and roast for 20 to 25 minutes or until radishes have crisped and browned around the edges and have become almost fork tender.
4. Lightly adjust seasonings and finish with lemon zest, if desired. Serve.
Try a radish salsa on your black beans or grate them to help pull a cold out of your chest
You can find our organic radishes at our Farm Gate Sales at Loutet every Wednesday from 4-6, and Saturday mornings 10-12!
This blog post was written by our guest blogger, Maeve Gale.