This week we're featuring Spring Radishes! Maybe you're getting the feeling that we weren't kidding when we said this seasonal share would be a lot of greens with some roots and herbs. Most root crops take 50-100 days from seeding to maturity in the spring, but greens are fast, which is why we've got a lot of them this time of year. However, luckily, one root crop is as quick as any green, and it's also at its best flavor this time of year.
Spring radishes are the most crisp, with just a hint of spice of any radishes grown throughout the year. The warmer the outdoor temperatures, the more heat spicy-tending crops get (including hot peppers!). Early in the growing season is the best time to enjoy radishes because they're not so hot when eaten raw. Try grating them into salad or coleslaw, or slice them thin and add them to a sandwich for a crunch, yum.
In our opinion, though, the best way to eat radishes is sauteed in butter. This is great even for those who don't like spice, as the cooking take the bite out of them. It's so easy, you just cook them a couple minutes on each side, and we like to add salt, pepper, and thyme, but season them however you like. They're great as a side, on pasta, or our favorite, on toast with a fried egg on top.
We've also got another special treat this week, although it may seem common. We've got onions available for shares this week that we've stored all winter for you! Full size onions take FOREVER to grow, and we're about to transplant this year's crop next week. We even tried to get some started early that we transplanted a month ago and protected with plastic. We don't expect to have even these early fresh onions until mid to late July. However, onions are amazing storers, and these onions that we're sharing this week look just like new even after several months, amazing.
All the Best,
Ashley, Caleb and the Sungrounded Crew
