It’s an exciting day at Sweet Bombdiggity Farms—our radishes are ready for harvest! They’ve been in the ground for just about 25-35 days, and now they’re showing their vibrant colors. Radishes are great because you can get an early spring crop and even plant another round in the fall to keep them around longer.
I pick them when they are about 1-2 inches wide; any bigger, and they start to get a bit tough and woody.
Now, here’s a funny thing—I don’t like them raw at all. Lane, on the other hand, loves them, so I’ll save a few for him. But I do love them pickled, so let’s pickle some later this week!
We’re growing an heirloom variety called French breakfast radishes. They’re mild with a little spice, perfect if you prefer a gentler kick. If you’re growing your own, make sure you get a variety that matches your spicy preference.
And those greens? Did you know you can sauté them? Or, just feed them to your chickens. I might try a bit of both. 🐓 🌱 🍳