Radish and daikon
The raw radish has a particular audience. The crunch, spicy flesh, and the wholeness of root in a single bite make radishes an accent on the menu and a friend in the field. Radishes grow extremely fast, maturing in a matter of days for a short harvest window. Unlike their brassica brethren including kale, broccoli, and cabbage, radishes are light feeders meaning they thrive in soils with low levels of nutrients. Radish seeds can be thrown at the ground in winter and the beginning of spring they can be eaten and enjoyed to their fullest, which I believe is the essence of the quote by EB White above.
At Sammamish Farms we have had a varied relationship with the radish. We’ve grown eight different varieties over the years. Some varieties are advertised for thriving in adverse environments. Others are iconic parts of a French kitchen garden. The Daikon radish can grow as tall as a child, and my first employee Andy once said he would only respect me as a farmer once I could grow a two-foot long radish.
I haven’t given up on the large radish varieties altogether, however the smaller, more manageable varieties are much more popular in our CSA. Here’s a few recipe recommendations:
A moderately amused Andy at the harvest of our farm’s first daikons
