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.