First 2015 Radish Harvest!

BeckieSueDalton 6/25/2015, 1:27 pm

They're quite pretty, Donna. That shape looks like it would be fun to cook with them.

I have tiny globe ones that should be ready soon. Smile

Cajun Cappy 6/25/2015, 1:31 pm

Those look really nice and if ya wind up with more than ya need try this radish relish. We use it in salads and as a relish on dogs and burgers its really good.

http://cappyandpegody.blogspot.com/2015/05/ray-robins-rosy-red-radish-relish-recipe.html

It's a wonderful thing to do with your spring crop.

First 2015 Radish Harvest! 046

Marc Iverson 6/25/2015, 1:57 pm

Very cool looking, Donna. What kind are they and what do they taste like?

I'm growing a few radishes and they are hard to water without smashing the leaves into the ground even on the "mist" setting on my watering wand. I hope I don't kill them.

**donnainzone5** 6/25/2015, 2:19 pm

Cappy:

That looks like an interesting relish recipe. Unfortunately, though, I have no experience in canning. Also, I very rarely use sugar. In fact, I do so only for baking during the holiday season!

Marc:

Dragon Hybrid. I've tried, unsuccessfully, to grow them before. Last year, I did get a couple of scrawny ones. I think the difference this year is that I did put some homemade compost on that square, as well as quite a few others. The Crimson Giant variety also seems to be doing well, for a change!

After I taste one, I'll let you know.

**donnainzone5** 6/25/2015, 3:17 pm

Marc,

I just devoured one. Although they aren't woody, they're quite spicy. Guess it depends on what you like.

In small amounts, I think they're great.

CapeCoddess 6/25/2015, 3:56 pm

donnainzone10 wrote:

Gosh those are cute, Donna! And it makes good sense to me to grow a long radish instead of a little round one...more bang for the buck.

Thanks for showing them.

CC

Cajun Cappy 6/25/2015, 4:57 pm

If ya again usin a cup fo sugar use 1/2 cup of honey. These were french breakfast radishs and kinda big. one year we grew dicons and they came out a foot long and thick as my wrist white and hot and kinda horsey spicy tasting.

Marc Iverson 6/25/2015, 5:48 pm

donnainzone10 wrote:Marc,

I just devoured one. Although they aren't woody, they're quite spicy. Guess it depends on what you like.

In small amounts, I think they're great.

I like spicy, personally. You could always marinate them in vinegar or salad dressing for a half hour to take some of the bite out, if you wanted to.

A mild or pickled radish slaw is great served with or as a sort of visual platform under fish. Maybe that might be a good thing to try. I do it with daikon a lot.

**Scorpio Rising** 6/25/2015, 6:07 pm

I put Burpee White in this May, and harvested one SF about 2 weeks ago. I was not impressed with the globe formation %, seemed like close to 1/2 were just white root things with a tough, non tender rooty texture. Compost. The ones that did shape nicely were spicy but good.

I looked in stores for Icicle or French Breakfast but not to be found. I have red cherry for Fall, and may give the whites another whirl!

**donnainzone5** 6/25/2015, 6:12 pm

Cappy,

Although honey has a marginally lower glycemic index and contains a scant amount of trace minerals, I don't use it, either--except as an occasional remedy for sore throat. Thanks, though, for the suggestion. It's the carbs!

**donnainzone5** 6/25/2015, 6:15 pm

Marc,

I love your idea of serving spicy radishes as a platform for fish! Perhaps I could steam them, then place the fish on top. The long shape of these radishes would be great for this purpose, I think.

Marc Iverson 6/25/2015, 6:39 pm

You could steam them, sure. I've even put them whole on shishkabob. Also great raw, shredded with a cheese grater. In such small pieces, a raw radish slaw is pleasantly halfway between crisp and soft, and doesn't interfere with the delicate flavor of fish. And if it's too spicy, peeling a radish can get rid of most of the heat.

I learned that trick in Japanese restaurants, where shredded daikon is sometimes served as a bed that sashimi is arranged on. After dipping the sashimi in its soy/wasabi sauce and bringing it back to the plate before downing it, some of the sauce may drip onto the radish slaw, and makes it very tasty to eat as a kind of impromptu salad.

For what it's worth, I think you could also make a beautiful presentation by arranging the fish on top of circles of very thin circles of radish, leaving the skin on.

**donnainzone5** 6/25/2015, 6:56 pm

Hmmmm....

Marc, perhaps I could experiment with this a bit. Currently, I have a gazillion radishes, including the Crimson Giants I also pulled today. Thinking of a mixed slaw, incorporating more traditional ingredients, with a vinaigrette dressing. Are you certain you aren't a chef in disguise?

Marc Iverson 6/25/2015, 7:11 pm

Heh, well I do like to experiment a bit, and part of my love for gardening definitely comes from wanting to put something special on the plate at mealtimes.

Re traditional ingredients mixed in, shredded carrots are a natural and add a nice burst of color and some sweetness. A viniagrette with shredded radish/carrot slaw is perfect. A little lemon juice also works well.

Some very very finely diced red onion might also work well. A sprinkle of green onion might be pretty too.

Oh, you know what else I shredded and marinated once and served as a salad -- raw butternut squash. Pretty good really. I might make that again tonight.

Cajun Cappy 6/25/2015, 7:44 pm

Take it from a guy who has been blessed with an abundance of butter nuts, while they do make a great slaw try spiting them in half applying butter and seasoning and park them on a smokey pit till baked. Stead of all that peeling and processing ya can eat smokeys with a spoon. Now to really kick em up take the leftovers and mix em with something and make a smokey cassarole. OOOOOOOOH mama das some good yea. Cool

**Scorpio Rising** 6/25/2015, 11:26 pm

Marc is a foodie! Marc is a foodie! and thank goodness! The suggestions all sound intriguing, and delish!

Thanks marc for all the great ideas:)

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