Fresh from The Spring Farm: Radishes

By Jenny Spring

Jenny Spring

Radishes are a root vegetable. Most varieties grow very quickly and can be enjoyed in the spring and autumn months of the year. When growing radish from seed, remember that it is a cool season crop. They don’t do well during the middle of summer when the ground is really warm. Therefore, plant them early in the spring, or early in the fall for the best radishes.

The best way to grow a radish is to plant the seeds 1/2-inch deep and 1 inch apart in a row. The plants will come up within the next four to six days. When growing radish from seed, make sure you plant seeds eight to ten days apart so you can have a steady supply.

One of the best radish planting tips is to keep your garden free of weeds. Weeds rob your radishes of nutrients as they grow, and you won’t have good radishes if you allow weeds to take over your garden.

Make sure when growing radish from seed that you keep the soil from crusting around the plants. This helps the radish become larger.

There are several types of radishes available at most farmers markets during their harvest seasons. Something you may not know about radishes is that you can eat the green tops. They do not store for very long, so eat them the day of purchasing or harvesting. Wash them as you would regular leaf lettuce, and shred them to add in salads. They have a pleasant bitterness that unsurprisingly tastes delicious with the root portion itself.

Some varieties that you may see at the Huntsville Farmers’ Market:

Radish Noodle Salad
Serves 2

Ingredients:
3 cups daikon radish “noodles” (or shredded daikon radishes)
10 mixed small radishes & their tops (I chose French Breakfast and Red Globe)
½ cup chives
¼ cup cilantro, chopped
¼ cup almonds (soaked overnight or lightly toasted)

Dressing:
1 Tbsp. brown rice vinegar
1 Tbsp. cold-pressed sesame oil
1 tsp. honey or agave
½ tsp. sea salt
½ tsp. ginger powder
pinch of cayenne (if desired)

Directions:

1. Whisk all the dressing ingredients together in a large bowl.
2. Peel the Daikon radish. Using a mandolin slicer, a julienne slicer, a spiralizer, a grater, or your excellent knife skills, cut long thin strips of radish and add them to the bowl of dressing.
3. Wash and top the other radishes, reserving the greens. Slice radishes as you desire. Add them to the bowl. Toss to coat.
4. Wash radish tops and herbs. Slice thinly and add to the bowl.
5. Chop soaked almonds, or lightly toast them in a dry skillet over medium heat until fragrant. Add to the bowl. Serve immediately.

Minty Black Bean Salad (large portion for a pot-luck)
Inspired by Mynewroots

Minty Black Bean Salad (Image: Mynewroots.com)

Ingredients:
9 cups dried black beans, soaked overnight (or 8 hours)
1 ½ cups quinoa, soaked overnight (or 8 hours)
2 large fennel bulbs
1 head radicchio
1 bunch radishes
2 bunches green onions
3 bunches mint
1 bunch flat-leaf parsley
a few handfuls sprouts or microgreens (I love broccoli or pea)

Dressing:
2 tbsp. of Dijon mustard
juice of 2 lemons
juice of 3 limes
1 clove garlic, minced
½ tsp. fine grain sea salt
½ cup olive oil
2 Tbsp. maple syrup (or liquid honey)

Directions:

1. Place the black beans and quinoa in separate bowls and cover with plenty of water. Let soak for at least 8 hours, or overnight.
2. Drain and rinse both beans and quinoa well. Place beans in a large pot, cover with water, bring to a boil and reduce to simmer with the lid on for about 40 minutes. Add three tablespoons of salt and continue to cook until soft – another 10 minutes or so. Drain and rinse well. Let cool.
3. Place quinoa in a pot, add 2 ½ cups water and a teaspoon of salt. With the lid on, bring to the boil and reduce to simmer. Cook until tender, 15 minutes or so. Set aside with the lid off to let cool.
4. Make the dressing by placing all ingredients in a jar with a tight fitting lid. Shake to combine.
5. Prepare the vegetables. Begin by slicing the fennel bulb into very thin strips. Place fennel in a large serving vessel, pour a little of the dressing over, and toss to marinate (this also prevents browning). Add thinly sliced radish and green onions, toss to coat. Next, add the cooled black beans and quinoa and pour the remaining dressing on top. Fold to combine. Let sit for 20-30 minutes to marinate.
6. Chop the herbs and radicchio, and add to the salad. Fold to incorporate. Season to taste. Sprinkle sprouts on top if desired, and serve to a hungry crowd.

Late one June evening on the Spring Farm

Jenny Spring and Oliver Wolfe are co-owners of The Spring Farm with Andrea and Brian Currie. Each week, Jenny will share a recipe featuring in-season, Muskoka-grown produce from their local farm, which is just five kilometres from downtown Huntsville. She’ll also share a gardening tip about the chosen vegetable. You can find these vegetables and more at the Huntsville Farmers’ market on Thursdays after Victoria Day in the Canadian Tire parking lot, or at The Spring Farm gate on Bethune Road North starting in June.

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