If it’s time to grow peas, it’s also time for radishes. These sweet-tangy ladies are so incredibly tasty when grown in your garden, and healthful as well. I use them as a snack during the day (doing take-out from the soil) but they’re perfect in salads as well.  As luck would have it, story-bought radishes come in a bunch so big you won’t be able to use them all up until long after they’re fresh, so grow your own.

I prefer French breakfast radishes (shown above) for their flavor, taste, and size. Plant them, and they’re almost up before you get back to the house. Radishes are ideal for salads, long before tomatoes are ripe. I add them, along with onions, cheese, celery, bits of broccoli or cauliflower, and an array of salad greens for a perfect dinner.

Or just do take-out. Pick, wipe off the dirt, and munch yourself wide awake.


Lettuce tomorrow.

About lifegrower

Peter V. Fossel has been gardening since he was nine, and has been an organic farmer for the last 20 years. His most recent book, “Organic Farming, Everything You Need to know” was published by Voyageur Press, Minneapolis, 2007. He’s written numerous gardening articles for Organic Gardening, Horticulture, Country Journal, Out Here, and American Profile among others. He was Gardens Manager for The Hermitage, home of President Andrew Jackson in Tennessee before returning to Cape Cod to start his newest organic venture, Swan River Farm in Dennisport, MA.
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