RADISHES

Radishes are usually the first crop to mature in our field. It takes about 28 days from seed to maturity. We get very excited about these sassy pink globes. They are probably eaten fresh in most cases, but we definitely cook them, too. Roasted or raw, radishes add a spicy, nutty flavor to spring and fall foods. We try to avoid planting them when its hot out, because they tend to become very spicy and unpleasant to most people and frankly, there are a lot of other crops we’d rather focus on in the summer!

STORAGE: Remove greens. The root is the energy source of the whole plant, and even though we like to include the greens attached, the greens draw nutrients from the roots as they store. Keep roots in a closed container or plastic bag in the fridge. Radishes like a humid environment and can last up to 2 months stored this way.

PRESERVATION: To extend the harvest, pickle or ferment.