Tag Archives: French Breakfast Radish

Rain…Then More Rain…Finally, More Rain!

Rain…Then More Rain…Finally, More Rain!

Yesterday, we had a 50% chance of rain. That should have been the first clue. Monday we had an 80% chance of rain and we didn’t get a sprinkle, not even a drop.

The skies opened up last night and unleashed every bit of pent up frustration they’ve been holding back. The result has been three inches of rain with thunderstorms forecast for this afternoon. I have to go get some things in place to protect some seedlings that are seriously disgruntled with my lack of protection yesterday.

On the up side…more food will get put in jars today, since staying out isn’t in the cards.

Yesterday I managed to can six quarts of radishes, and made two quarts of refrigerator pickles. Most excitedly,  the verdict is in…

The Spanish Black radishes do NOT turn black or gray! They are lovely!

Spanish Black Radish Pickles

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Whimsical Wednesday

Whimsical Wednesday

I’m feeling the burn of planting 28 cucumber plants yesterday. Luckily, we have church tonight so gardening is reserved for watering and feeding only. I usually keep Wednesday as a “stay in” day so I’m fresh for church. I did go out and check everybody this morning. They’re all giddy since the good soaking rain we got yesterday evening.

It was kind of fun, I was on the last cucumber when it started sprinkling. I had just enough time to put my tools away, store the wheelbarrow and pop up on the porch before the skies let loose. I planted, God watered them in. = )

So, here’s what else is on my mind today (because I know you were wondering).

First off…canning and preserving.

Radishes are picked, pared, processed and pickled! Yay! So far I have 1 full quart and 4 half quarts of the French Breakfast.

Pickled French Breakfast, Bread and Butter style

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Time to Thin the Radishes

Time to Thin the Radishes

Time to thin the radishes!

Yesterday and again today I had to thin my radishes. I want my French Breakfast radishes to grow nice long beautiful cylinders so I am thinning them to a manageable line.

This prompted a search for what to do with all my little radish sproutlings. I came up with two ideas that I think are interesting enough to pass along.

First is a radish sprout sandwich. I’m not even going to bother with a “recipe” format. I cut thin bread into three inch squares, buttered the bread and piled on the radish sprouts. These little sandwiches are as scrumptious as they are cute. If you want you can slice some radishes thinly and put these on as well.  I think they would also be good with whipped cream cheese on the bread, but we didn’t have any so, there you are.

Radish sandwich! Yum!

The next idea I am giving a recipe for because it is a little more involved. I hope you enjoy it!

Radish Top Soup

  • 2 Tablespoons Butter
  • 1 large onion rough cut
  • 4 celery stalks rough cut
  • 3 potatoes diced
  • 4 cups raw radish greens
  • 6 cups chicken or vegetable stock (not broth)
  • 5 radishes (any variety) sliced thin (reserve a 6th for garnish if desired)
  • Course ground sea salt and pepper to taste

In a large saucepan melt butter. Add onion, celery, saute until tender. Mix in the potato and radish greens, stir until they are coated with the butter. Add in the stock, bring mixture to a boil, reduce heat to simmer. Simmer for 30 minutes or so. You can add the cream at this point simmer for ten minutes, or you can transfer the lot to the blender (or use your immersion blender in your pot) to make it really creamy and silky. Either way, add your cream, salt and pepper to taste, Serve with your radish slices, radish green sandwiches (see above) or some home made potato bread. Yum!

Radish Top Soup and sandwiches Yum!

Another variation I love with this is to add a few avocados, they make it buttery and even silkier. It really is delicious and so so easy!

Paisley Plant of the Week: Green Meat Radish

Paisley Plant of the Week: Green Meat Radish

This is only the second year I have grown radishes. I had forgotten how fun they are. I remember now.

So, what’s fun about radishes?

To start with, they grow super fast. Super Fast! I started a line of French Breakfast on a Thursday, this was them on Tuesday.

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