Justin shares baked radishes and discusses the difficulty of growing them
Radishes have appeared on Garden Goodies before but it was pod radishes, a fun variety of radish that is easy to grow and where the edible pods are harvested above ground. Justin has never had (root) radishes on Garden Goodies because he doesn’t have much luck growing them. They usually end up small and wormy. This year his wife suggested planting them in a container – a converted papasan. The radishes turned out a little better, but still on the small side. Most gardeners suggest growing radishes because they grow quickly and don’t require any special fertilizer or treatment. An interesting note – radishes are a member of the cabbage family of plants.
Radishes growing in Justin’s garden
For this week’s Garden Goodies, the crew enjoyed baked radishes. Radishes are commonly eaten raw or diced and added to salads. If you would like to eat radishes with a little less of the peppery bite, then baking them is the way to go.
Baked Radishes – Yum!
Ingredients
1 lb of fresh radishes (stems and ends removed, and cut in half)
1 tbsp olive oil
1/2 tsp fine salt
1/8 tsp black pepper
1/4 tsp dried dill (Justin diced up some fresh dill)
2 garlic cloves finely diced
Recipe
Preheat oven to 425 degrees
Combine and toss radishes, olive oil, salt, pepper, and dill
Place mixture in a baking pan and cook for 20 to 25 minutes, tossing every 10 minutes or so. Add the garlic after about 10 minutes. Because Justin’s radishes were on the small side, he only baked them for about 15 to 20 minutes. The radishes are done when they are easily pierced with a fork.
