"Alea says, "Autumn conjures up many images, but radishes are not usually among them. We typically think of radishes as a spring vegetable, but I've discovered that they grow - and taste - even better in the fall. 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 salad 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 thinl they taste great when sauteed with other greens or added to soup in place of spinach." Found on www.5dollardinners.com."
Serving Size: 1 (284 g)
Servings Per Recipe: 4