Autumn conjures up many images, but radishes are not usually among them. We typically think of radishes as spring vegetables, but Iâ€™ve discovered that they grow -and taste -Â even better in the fall.
Radishes mature quickly (20 â€“ 30 days), so you can start them as late as 3 weeks before the first frost.Â 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 â€“ 3 inches apart, because Iâ€™m lazy that is their ideal spacing when mature, so they donâ€™t need to be thinned after sprouting.Â 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,Â or soup. And their leaves are edible! I donâ€™t care to eat radish leaves raw because of the texture, but I think they taste great when sautÃ©ed with other greens or added to soup in place of spinach.
Alea's Chicken and Radish Salad
- 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
- In a large bowl, combine radishes, chicken, cabbage, carrots, and onion.
- In a small bowl, combine yogurt, Italian dressing, and sugar.
- Pour dressing over salad and toss until the salad is evenly coated with dressing.
- Chill forat leastone hourbefore serving.
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.