I’m thinking of declaring this “The Year of the Radish” in my garden!
From top left: broadleaf escarole, winterbor kale, chiogga beets, lots of multicolor radish, red and green tomatoes, a few tiny tomatillos, habanero, cayenne and Anaheim chiles, a couple green beans and a tiny green birdhouse gourd I accidentally picked.
I made a real nice cooked salsa tonight from the chiles, tomatillos, green and red tomatoes and some onions. The perfect amount of spiciness with one habanero and one Anaheim chile. Chop everything, saute chiles, 1 onion and 1 green tomato and 3 small tomatillos about 5 minutes in olive oil. Add 2 red tomatoes and cook briefly. Nice on fajitas.
Now all I need is a radish recipe. I usually just chop them in a salad. Fortunately I love them.