Radish Snobs

Pink Beauty radishes from Burpee Signature seeds.
Pink Beauty radishes from Burpee Signature seeds.

Last year we bought a variety pack of radish seeds.

Last year we grew a variety of radishes.
Last year we grew a variety of radishes.

While all the radishes were good the best tasting ones were the Pink Beauties.

White sunflower seeds and Pink Beauty radishes by Burpee.
White sunflower seeds and Pink Beauty radishes by Burpee.

This year we only planted Pink Beauty radishes.

Charlie rimmed a 4 by 4 square with radishes.
Charlie rimmed a 4 by 4 square with radishes.

And they are really good.

It's easy to tell when a radish is ready to pick.
It’s easy to tell when a radish is ready to pick.

We eat not only the roots but the greens as well. (Radish greens may be cooked or eaten raw in salad.)

Pink Beauty radishes fresh from the garden.
Pink Beauty radishes fresh from the garden.

We even remembered to weigh the radishes so we could track our yield.

10 ounces of radishes with green (13.2 ounces minus the weight of the container).
10 ounces of radishes with green (13.2 ounces minus the weight of the container).

Love this easy to grown veg.

Do you prefer certain varieties of vegetables?

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Author: Jo

Welcome to The Glade, where the second generation of renovations has just begun and the mania about our home, music and other passions fill our days and nights. We’re Charlie and Jo in the music world; Mary Jo and Charles to family; and JoJo and Charlie to each other. We are renovating a midcentury house in a Victorian historic district where we want to live there the rest of our lives. It's a 1946 house located in Maryland. We were married in this house. Thus far (pre-blog) we refinished cabinets, added a window seat (still working on the cushion), rearranged a wall in the guest house due to sink/vanity replacement, planted a vegetable garden, and other quick and not-so-quick fixes. So this latest zeal for construction is the result of my having lived here since 1997 and feeling a need to ready the house for the next chapter and beyond.

2 thoughts on “Radish Snobs”

    1. We eat the roots raw in salad and the tops sautéed in stir fry with peppers, onions, mushrooms or as salad greens. I think they’d be good grated as a spicy slaw. Jo

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