Radishes

Our first crop are radishes.  Their botanical name is Raphanus sativus, related to cabbages and thought to have come originally from Asia. 

Here are the varieties that should be ready in about a week or two:

Jaune D'or Ovale - French variety that is yellowish-tan in color when mature.  Egg-shaped roots are medium hot, good in salads.  Grown in France for over 125 years.

Nero Tondo - Special Black Spanish type.  Large in size 2" - 4", black skinned with crisp, hot white flesh.  Sounds interesting.

Rat's Tail - Edible podded radish variety that produces loads of tender, large seed pods that adds a delicious flavor to salads and stir-fries.  Great pickled.  An old Asian heirloom that was first grown in U.S. gardens in the 1860's.   Limited quantities.

White Icicle  - Slendeer 6" ice-white roots with crisp flesh, fine flavor.  Mild in taste.  Pre-1865 heirloom radish.

Radish Pickles -This recipe is simple and easy.   It is a version Takuwan, Japanese pickled radishes.

3  lbs. radishes, washed, peeled, sliced very thin
1/4 cup salt, kosher or Hawaiian
4 cups sugar - Reduce amount if you don't want it so sweet
3/4 cup Japanese vinegar
2 dried chili peppers (optional) or use fresh, slice pods in half and remove seeds

Place sliced radishes in bowl, sprinkle with salt.  Let stand until salt melts.  Combine sugar and vinegar  in sauce pan and boil until sugar has dissolved. Add pepers to sauce.    Do not rinse radishes.  Pack into clean bottles or containers, pour liquid over radishes and refrigerate.  Pickles should be ready in a few days.