This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. I am the host for this month’s event. If you have a blog and have tried something new with food this month, come and join this event.
Growing vegetables gives me a sense of child-like wonder. I get excited about each new advancement and I’m eager to visit the bottom of the garden every other day to view the changes. I’m proud of every little thing and show off each new thing to The Koala and to Tofu the bunny (one is semi-impressed, the other just wants to devour everything).
I’ve never tended to a vegetable garden before but I’m sure glad for all the resources available these days. According to numerous websites, radishes take 4 to 6 weeks from seed to harvest. So every other week for the from 5 weeks, I would pull up a finely prickled plant to check if the radishes were ready. They weren’t. They weren’t bulbing and there was nothing I could do about it but wait.
Then suddenly (it seemed), after 10 weeks, our first radishes were ready.
I picked off the tender flowers for Tofu the rabbit while we feasted on the peppery bulbs.
The Koala recalled how his Dad fixed himself radish sandwiches so I smeared fresh bread with a little cream cheese and avocado and topped them with slices of radish. A sprinkling of salt and pepper and they were ready to go. The sharp, crisp radishes are lovely with the soft creamy base.
A salad quick recipe
- Wash a few fresh cos leaves, pat dry and lay on a plate.
- Scatter fresh sliced radish on top.
- Mix shredded (smoked) chicken with mayo, chopped basil and a pinch of black pepper and pop into the centre.
- Arrange soft boiled egg halves on top and scatter with more chopped basil.