Radishes mature quickly (20 – 30 days), so you can start them as late as 3 weeks before the first frost. They do best in a sunny location with loose soil that has been supplemented with compost. I plant the seeds 1/2 inch deep and 2 – 3 inches apart, because I’m lazy that is their ideal spacing when mature, so they don’t need to be thinned after sprouting. The roots need to be kept moist for the best flavor and texture.
I think radishes are under-utilized in the kitchen. They are generally limited to salads or vegetable trays, but they can be used to add a little zing to many other dishes. Radishes are delicious when used in a stir-fry, salsa, or soup. And their leaves are edible! I don’t care to eat radish leaves raw because of the texture, but I think they taste great when sautéed with other greens or added to soup in place of spinach.
2 cups grated radishes
2 cups cooked chicken, cubed
3 cups shredded cabbage
1 cup grated carrots
1/2 cup diced onions
6 ounces plain yogurt
2 tablespoons creamy Italian dressing
2 tablespoons sugar
1. In a large bowl, combine radishes, chicken, cabbage, carrots, and onion.
2. In a small bowl, combine yogurt, Italian dressing, and sugar.
3. Pour dressing over salad and toss until the salad is evenly coated with dressing.
4. Chill for at least one hour before serving.
Even if you don’t grow your own produce, the Chicken and Radish Salad is inexpensive to make. Since all of the veggies in this salad are in season, my local stores have been running great sales on them.
What are your fall garden favorites?
Alea shares her tips for saving money and time while reducing waste in her home at Premeditated Leftovers. She is committed to providing her family with homegrown, organic produce despite living in an inhospitable climate. Alea chronicles her gardening efforts at One Determined Gardener. She can also be found on Twitter. Check out all of her $5 Dinners Recipes too.