14 November 2017


radish from our garden

I didn’t always like radishes.  I tolerated them, ingesting itty-bitty bitter slivers in my salads over and over and over again throughout the years.  In truth, with a good dollop of dressing, they were hardly even noticeable.

Then one spring we grew our own.  They weren’t bitter, they were peppery, crisp and flavorful.  Spicy.  Yummy.  I ate them whole, undressed.  My daughter did too; barely waiting for them to be washed before she ate them by the handfuls.  Thankfully, they were quick growers, going from seed to sup in as little as a month.

It has been a few years since we’ve had a place where we could grow our own anything, and boy how we’ve missed home-grown veggies, especially radishes.  So when our potager was finally complete, radishes, Sparkler White Tips, were one of the first plants we planted and for the past two months we’ve been enjoying the little white-tipped, red-headed orbs with the fiery kick.  On salads, on soups, on the raw, we’ve eaten them.

In a week or two, depending on the weather, we will be harvesting our last radishes of the year.  I’m thankful for them while they last and thankful that we have a place where we can grow them again in the Spring.

2 thoughts on “14 November 2017

  1. Audrey McDonald Atkins says:

    Have you tried radishes with butter and salt? I used to eat that when I was a kid. A few years ago I read an article by a food writer who traveled the world sampling all sorts of delectable foods, but she said her favorite food was one she experienced in France — radishes with butter and salt. She said workmen would get some good quality butter on the end of a knife the slice the radish about halfway through. As they slid the knife out of the radish, the butter would be left on the end. They’d dip the butter end into coarse salt and eat it up. Once you’ve tried it, you’ll see why it’s her favorite thing in the world!

    Liked by 1 person

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