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.