Just slice one of these open and you'll understand why they are called watermelon radishes. These are a much milder and sweeter type of radish with only a hint of the usual radish kick, and this makes them very versatile. Raw, roasted, sauteed, in ramen, soups, salads, sandwiches, with bacon, or fish. you can do almost anything with them.
Enjoy week 11!!
Hey everybody! today was an especially sloppy harvest today. The rain was falling hard and we were literally getting stuck in the mud up to our ankles, but we were able to pull out everything we needed without a problem! For you this week we have:
These hardy leaves made it through that week of sub-freezing nighttime temps no problem, and are only sweeter because of it. They can be eaten raw in salads, but are great sliced into ribbons and sauteed in oil and salt until tender. I also really like just snacking on the raw leaf petiole and midrib (the stem going up through the leaf) because it is so unbelievably sweet.
A milder, sweeter onion, great for sauteing with pretty much anything.
A very sweet and crispy variety, great for snacking or salads.