My first homegrown winter radish!
These are a special group of radish that need to be grown while day length is shrinking. They should be planted in late summer to mature about 2 weeks after the first frost. I pulled a few of mine a little early, but more are still in the ground. I planted these when my popcorn started to tassel – around the 25th of July.
The mix I have is from Sand Hill Preservation Center and includes three types: China Rose, China White and Round Black Spanish. The Round Black Spanish is very wonderfully black and round. It keeps solid as a baseball until April – even after slicing. I bought some from the supermarket last year, and this was very true. The Sand Hill catalog says, “Vegetables of this type were essential and popular 100 years ago. Today’s instant gratification society and modern shipping methods have replaced this wonderful type of radish.”
The flavor is very much like a spring radish. Spicy and crisp. Refreshing whiteness in a martini! We added dried cranberries and papaya for a spicy/sweet and colorful drink.
Cheers to the harvest! The land has been good to us again.