Yum

Congratulations! And it’s fun, isn’t it? Brings out the creativity (“Hmm, what about if I were to steam these radishes a bit and then stir fry them with their greens, and these beet thinnings, and…”).

What kind of camera? What kind of computer? Is it mismatched connections?

When all four of my vintage computers died practically all at once, I broke down and got a decent new laptop, and it was weeks before I discovered it has a slot for the picture card that the current generation of digital cameras has. Simplicity itself! Brave new world … just in time for things to start falling apart … sigh.

risa b

risa, thank you for your encouraging comment. I didn’t know cooking was an option with radishes… hmm. And their greens are good too? Cool!

My camera is a Sony, can’t recall the model but it’s a lower-end one. I’m not sure what’s wrong. I’d like to spring for a better one, but I can’t justify the expense when there are so many more important things on the list…sighing too.

Just wait ’til you discover how easy it is to send pics from a phone to a blog, these days. Seems like all the kids around here are walking around aiming their phones at themselves and posting the results to MySpace…

Radish flavors suffer, I think, from hot weather, which is coming along now, but a spring or fall crop can be very tasty lightly steamed — a bit like beets, almost.

You can keep a packet handy and use the seeds as row-marker for other, slower germinators, or as filler when other things are harvested. For example, say it’s mid-August and you know you will be taking out the second crop of Pok Choi in early September. So you plant a little circle of radishes around each one, and the shaded soil around the mature plants helps with the heat, then, as the weather cools, you take off the Pok Choi (which likes to be sawed off at the ground instead of picked at) and the increased light under cooler conditions helps the radish build both greens and roots. So now it’s late Sept. to October and your radishes are both ready and not bitter tasting. Beets and turnips can do this too, but probably parsnips need a longer span, more room to themselves, with harvest in deep winter. This way you can get fresh stir fry practicllay year round in most zones, with potato-like root crop consistency matched to succulent greens. Steam, zap, fry or wok with Italian seasoning, garlic, and a little butter or peanut oil.