Radishes are among the very first non-leafy greens available in the spring. While radish pickles can be canned, I find them more delicious as refrigerator pickles. They can last up to 2 months (but trust me, you’ll eat them long before that time). I create all kinds of variations: Asian-style for use in ramen, sweet, spicy, citrus, and more.
Radishes are the red and white stars of my spring pickling classes. If you have more radishes in your garden than you can eat, or if you are just looking to try something new—I say pickle them! Not convinced? Here are five reasons radishes are to be fermented and a recipe for Spring Radish Kimchi to get you started.
A Lithuanian farmers market seller displays sculpted red radishes with faces!
Using oil seed radishes to add organic matter to the ground and attracting native pollinators with a nest site. Harvesting sweet potato seeds if we're lucky and admiring the parasitic wasp's ability to lay white egg sacs into the body of a horn worm
There's honey in the hive, peaches on the trees, and food on the table, but it's still a long way from self-sufficiency.
Summing up the past week with a few highlights that help to illustrate how we've been getting along in the ending days of the 2012 winter season.
Fix black radishes the Russian way and eat with hearty bread for a peppery treat.
This delicious pasta uses the entire radish, including the nutritious greens.
Roasted radishes are sweeter and less spicy than the radishes you might be used to.
Black winter storage radishes can be roasted with bright, pink radishes to create a warming vegetable side dish best served atop of bed of crunchy salad greens.
Radishes are one of the easiest vegetables to grow. Here are some tips and resources to get you started.