Behold, my beautiful, lush garden.
The green sugar snap peas, purple moon cauliflowers, and bush green beans are well underway. The green lettuce, kale and butter lettuce are ready to be harvested. The Hungarian peppers are struggling, and the cherry tomatoes are taking their sweet time. The arugula has already bolted and were ripped out this morning, as were the radishes. In the previous two years, we grew the Cherriette variety of radishes, but this year we planted the Easter Egg II blend, named for its range of colours from white to burgundy. They went from seed to R.O.U.S. (radishes of unusual size) in just six weeks:
This is the largest intact radish from this morning’s harvest. There were larger ones, but they’d cracked, and bugs had worked their way into the crannies, so I discarded them in the compost bin. Even after getting rid of all those fissured radishes, the bounty is too large to be divided among two people, especially when just one radish is the size of an apple.
I’ve tried my hand at pickling:
With new seeds in the soil, I’ll have three weeks to discover new ways to prepare radishes. Candied radishes? Caramel radish? Radish ice cream?*
Continue reading “Rewind.”