Last night I harvested a few Burpee ‘Splendor’ radishes for a salad and realized it was May already, time to sow more seeds before it gets too hot. ‘Splendor’ is a typical small, red radish suitable for containers. In late March, I simply sprinkled seeds in a large, 12-inch wide/deep plastic container on the deck and lightly covered them so they were ½ inch deep. Later I thinned to allow 2 inches wide for the root to grow. I did not worry about cool evenings or frost, I knew they could take it. Spring radishes germinate fast, you can harvest in 3 to 4 weeks. Although this packet was old, it was dated 2012, the seeds germinated well. I pulled the ones with large red shoulders, cut the roots and leaves off, wash, and chop for a salad. I have heard that the green leaves can be cooked but I have not tried that yet. I can sow radish seeds again in May but when the temperatures stay in the mid sixties, it is time to stop as radishes do not appreciate the heat. In my family, we eat raw radishes in salads, but I also serve a great radish dip for company that tastes better than it sounds. Years ago, a friend served a dip with crackers that I assumed was a shrimp dip—it was so good! At the end of the evening, I asked for the recipe and learned it was made with radishes, no shrimp at all! This is how she made it: Mix together 8 ounces softened cream cheese; 8-12 radishes, minced by hand; and one or two minced garlic cloves. Add a bit of lemon juice–just enough to create the consistency you like for dip–and then add chopped dill or parsley to taste. Pair with crackers.
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Gardens ‘n Plants Podcast
- Celebrating Calendula, Harvesting Greens, and DIY Holiday Gifts December 8, 2020Join Peggy Riccio and Teri Speight as they discuss what is happening in their gardens. Peggy talks about calendula and Teri talks about harvesting greens from her community garden. Together they discuss the change in date and venue for the annual Philadelphia Flower Show and DIY holiday gifts. This episode marks the last episode in […]Peggy
- Decorating with Waxed Amaryllis, Cooking with Sage and Bulbing Fennel, and Creating Houseplant Gifts December 1, 2020Join Peggy Riccio and Teri Speight as they discuss what is happening in their gardens. Peggy talks about the compost she received for her new garden bed, waxed amaryllis bulbs, and the herbs and edible flowers she cut from her garden for her charcuterie board. Teri talks about cooking with bulbing fennel and using sage […]Peggy
- Celebrating Calendula, Harvesting Greens, and DIY Holiday Gifts December 8, 2020
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