Fenton Friday: Adventures in Growing Root Vegetables

 Guest Post by Hannah Zozobrado

Throughout the spring semester as an editorial intern at the Washington Gardener Magazine, I had the pleasure of learning how to plant, monitor, care for, and harvest radishes and carrots. 

My experience in gardening was little to none prior to being an intern with this publication, but I got to witness the wonderful growth of my plants, albeit small. Due to tricky weather, I initially planted them a little later than expected. The seeds are planted are Carrot 'St. Valery' and Radish 'Japanese Wasabi' -- both from Baker Creek Heirloom Seeds.

I first planted seeds in their respective spaces in the plot on March 25th:

The left side of the divide are the radishes, and on the right are the carrots. I placed more than a few seeds an inch or so apart, in case a few of them failed to sprout.

By April 8th, I found that the radishes and carrots were beginning to sprout! However, along with them were Yarrow plants that began to creep into the planting beds from the plot's borders. I removed the encroaching Yarrow and also thinned both tiny seedling crops — as it turned out, there were many more effective seeds than I had originally anticipated. 

From then until the end of the month, I did the occasional check-in, which mostly involved watering, thinning, and weeding. During that time frame, the weather seemingly flipped between being rainy and sweltering hot. 

When I visited the plot a month later on May 6th, I witnessed great growth — the radish tops were healthy and green -- and the carrot greens made their gradual slow appearance.

I noticed that the growth near the bottom end of the plot —where the yarrow weeds once were— was significantly less than the plot’s top end. Baby radishes began to form and were harvestable by the time our semester ended.

 What are you growing in your edible garden this week?

About Fenton Friday: Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house in zone 7 Mid-Atlantic MD/DC border. I'm plot #16. It is a 10 ft x 20 ft space and this is our 13th year in the garden. (It opened in May 2011.) See past posts about our edible garden by putting "Fenton" into the Search box above (at the top, left on this blog).

About the Author:
Hannah Zozobrado was an editorial intern with Washington Gardener Magazine during the Spring 2024 semester.

Fenton Friday: Kale Yeah!

By Brandie Bland

During my internship with Washington Gardener Magazine this fall, I grew Black Spanish Radish (Raphanus sativus) and Blue Kale (Brassica oleracea). Before this, I had experience growing house plants and herbs in my kitchen window, but I had never grown anything in an edible garden.

My first day in the Fenton Street Community Garden plot was intimidating seeing all of the bright colors and bounty from the different plots, I was scared that I would mess something up. But with the guidance of Kathy Jentz, Washington Gardener’s editor, I planted my seeds. 

At the beginning of September, I planted my radish and kale seeds, watered and labeled them and crossed my fingers that there would be signs of life. 

Every Tuesday, Kathy, myself, and the other intern met in the garden doing various tasks. By mid-September, to my surprise, I could see small green sprouts above the soil in my radish and kale rows. 

After the seeds germinated, I spent a lot of time watering, weeding,and thinning the individual sections to address overcrowding. 

By October, the “shoulders'' of my radish were peeking above the soil which meant it was time to harvest them. Because I have a lot of knowledge about produce from my time working in the produce department of a local organic grocery store, I was expecting my radish to be big and round. Surprisingly, they were small- to medium-sized and weren’t spicy like the black radish I’ve tasted before. These radishes were mild and tasted like cabbage. I enjoyed them with a Greek yogurt veggie dip I learned to make from my old neighbor, who I called Yaya Sophia. 

I harvested some of my kale leaves also at the end of November and I’m excited to use them in a recipe. 

Growing edibles was not as difficult as I thought it would be and I discovered a peace I have never felt before while gardening. I’m excited to take everything I have learned and apply it to my own garden which I plan to start in the spring. 

About the Author: Brandie Bland is a senior multi-platform journalism major in the Philip Merrill College of Journalism at the University of Maryland, College Park. She is an intern this fall with Washington Gardener.

About Fenton Friday: Every Friday during the growing season, I'll be giving you an update on the community garden plot at the Fenton Street Community Garden just across the street from my house in zone 7 Mid-Atlantic MD/DC border. I'm plot #16. It is a 10 ft x 20 ft space and this is our 11th year in the garden. (It opened in May 2011.) See past posts about our edible garden by putting "Fenton" into the Search box above.

Fenton Friday: First Black Radish Harvest

We harvest our first of the 'Round Black Spanish' Radish this week, They are gorgeous! Moreover, they taste sweet and mild Last time we grew these, we did it entirely wrong. Meaning, we planted them in the spring. Not only did they not grow to full size, but they were also hot and not very tasty. Then they bolted right away. Here was that report from back in May 2018. It was the ladies at Botanical Interests who set me straight that these particular radish should only be planted in fall and shared some of their seeds with us. In other words, these are classified as a "winter radish" for a reason.

We also planted hardneck 'German White' garlic and harvested some more of the Biquinho peppers -- which are still going strong as the weather has been quite warm these last few weeks. 

The okra is done and the cucamelon vine is no producing any more fruits, but the pumpkin vine is still putting on flowers -- so I've not pulled that yet. The Kale, Broccoli, Swiss Chard, and Peas are all growing well. We should start harvesting the 'Bauer' lettuce this week.

About Fenton Friday: Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house in zone 7 Mid-Atlantic MD/DC border. I'm plot #16. It is a 10 ft x 20 ft space and this is our 11th year in the garden. (It opened in May 2011.) See past posts about our edible garden by putting "Fenton" into the Search box above.

Fenton Friday: Ripe Radish

By Dorvall Bedford

Last week on this blog, co-intern Hojung talked about how she grew salad greens in a community garden with the help of our editor, Kathy. I also grew plants alongside Hojung, mainly my little radishes. Having planted my seeds on March 3, I checked on them weekly and watched them grow from tiny seedlings to full, ripe radishes in a matter of weeks.

Growing my little red buddies was an interesting experience for me. I had little experience growing plants outside before becoming an intern for Washington Gardener Magazine, so it was a challenge at first knowing what were weeds in the garden and what were the radishes. I also had to learn the delicate process of sowing seeds and watering tiny plants. But eventually it all became easier for me and I grew some beautiful radishes!

A few days after I harvested the radishes I had grown, I decided to eat them with my friends. A neighbor and I prepared some miso soup to serve after an awards ceremony and we finely sliced the radishes to add them in as a garnish. The little radish slices tasted nice with the soup and I even ate one of my radishes raw as a snack afterwards. It felt very empowering eating my own food.

I would not have been able to grow and eat my food without Kathy’s guidance. I am so grateful for being given this opportunity.

What are you growing and eating this week from your edible garden?

About the Author: Dorvall Bedford is a journalism major at the University of Maryland, College Park, and an intern this semester with Washington Gardener. He is a native of Frederick, MD.

About Fenton Friday: Every Friday during the growing season, I'll be giving you an update on the community garden plot at the Fenton Street Community Garden just across the street from my house in zone 7 Mid-Atlantic MD/DC border. I'm plot #16. It is a 10 ft x 20 ft space and this is our 11th year in the garden. (It opened in May 2011.) See past posts about our edible garden by putting "Fenton" into the Search box above.

Fenton Friday: A Baby Radish is Born

We did some much-needed weeding at the plot and moved some errant strawberry plants that were growing in the pathways back into the bed. The strawberries are flowering prolifically which is a great sign for lots of fruits ahead!

We had a day of 80+ degrees this week (!) and so the arugula is bolting already. I'm going to let it go to flower and then collect the seeds to try in a recipe and save some for planting this fall.

I picked some asparagus and guided the pea plants' tendrils to the nearby trellis.

The radish 'Rudolf' are almost ready for harvesting. We pulled one and it is the size of a marble- so cute (pictured above)!

The organic salad bowl mix that we are trying in both a container and a row in the ground is coming along.

The row of 'Tonda di Parigi' carrots seedlings are up and gaining strength,

The garlic has doubled in size. Meanwhile, the dill, chamomile, and 'Bloomsdale' spinach seeds are not doing much of anything.

Are you back in your edible garden yet? If so, what are you growing

About Fenton Friday: Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house in zone 7 Mid-Atlantic MD/DC border. I'm plot #16. It is a 10 ft x 20 ft space and this is our 11th year in the garden. (It opened in May 2011.) See past posts about our edible garden by putting "Fenton" into the Search box above.

Fenton Friday: Icicles - the Radish Kind

This fall I planted Watermelon Radish seeds and those are a few weeks away still from harvest. However, I was still able to harvest some radishes as I had the 'White Icicle' and the 'Cherry Belle' ones from the springtime self-sow. This one pictured here grew mostly above ground so it is a bit more green than "white" - but it will be just as tasty after I peel off that outer layer. 

Elsewhere in the plot, the interns harvested more Lettuce and the Arugula is getting up to a decent size. The Broccoli is looking a bit worse as some insect is chewing up the leaves and no flowerheads have formed yet.

I also picked 4 more small Eggplants off the one container plant. With a freeze warning for tonight and tomorrow, I think this may finally be it for that plant and the last of the Cherry Tomatoes.

I am letting the Okra go woody as I want to collect the seed pods to use in holiday decorating and I have also left the Holy Basil (Tulsi) in place as it just keeps on blooming. I am happy to have it re-seed in place where it is.

What plants do you leave for seed in your garden plot?

About Fenton Friday: Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house in zone 7 Mid-Atlantic MD/DC border. I'm plot #16. It is a 10 ft x 20 ft space and this is our 8th year in the garden. (It opened in May 2011.) See past posts about our edible garden by putting "Fenton" into the Search box above.

Fenton Friday: Radish Seedlings

Thinning Radish Seedlings

We are expecting a light frost this weekend at the community garden plot. I picked my last couple of small Cucumbers, a few Okra, and one small Eggplant. I should have stripped all the remaining Peppers and Tomatoes too -- along with pulling all the Basil -- but this week was a busy one giving talks and laying out the magazine -- I may get to that tomorrow.

From the seeds I planted last week, the Cilantro, Arugula, and two rows Watermelon Radish 'Mantanghong' are all up. The radish seedlings already need thinning, so that is basically the only task I got done, along with some minor weeding.

The seedlings for the White Bunching Onions and Moss Curly Parsley have not made an appearance yet. I'll give them another week or so, before calling them a bust.

The Snap Peas 'Sugar Magnolia'* are still climbing up their trellis -- no flowers or pea pods yet.

The Lettuce Leaf 'Salad Bowl Blend' is ready to cut and I am saving that for the interns visit early next week.

The Broccoli seedlings are doing fine -- getting taller, but no florets as of today.

Soon, it will also be time to plant Garlic. I may do that in the spot the tomatoes are in right now.

What are you harvesting in your garden this week? 

About Fenton Friday: Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house in zone 7 Mid-Atlantic MD/DC border. I'm plot #16. It is a 10 ft x 20 ft space and this is our 8th year in the garden. (It opened in May 2011.) See past posts about our edible garden by putting "Fenton" into the Search box above.

Plant Profile: Radishes

Radishes are the easiest vegetables to grow! This is the edible I recommend to anyone starting off a school garden or introducing their children to gardening. Not only is it super-easy, but it is very quick to germinate and can be harvested in a month or so (depending on the variety).

To grow radishes, you start from seeds. Pick a sunny spot in the early spring or early fall. (You can also grow them in containers.) Take a stick and draw a 1/4" deep line in the soil, then gently drop your seeds in. Try to space them out as best you can. Seed tape can help with this, but don't get too obsessive about it. If the seedlings come up too crowded together, then you thin* them to make space for the strongest ones to continue on and grow to full size. Keep the radishes watered, but not overly saturated, if it does not rain regularly.

You'll know when to harvest them when their shoulders start to show above the soil surface, but you can harvest them early and eat them if you like or leave them in the soil for an extra week or so. Just don't wait too long as they start to get tough and woody when left in the ground past peak. It is best to harvest them and store them in your refrigerator where they can last several more weeks for you.

I like my radishes straight from the garden -- freshly washed and with a dash of salt. Some people like to slather on butter and layer them on a good bread for a radish sandwich. You can also slice them into salads and any stir-fry dish.

There are milder forms of radishes, if the classic 'Cherry Belle' and 'French Breakfast' are too "hot" for you. Try some of the white 'Icicle' radish or a 'Watermelon' radish. Some people say the more consistently you water and the faster the radishes grow--the milder their taste will be. Your mileage may vary...

If your radishes are bring chewed on-suspect slugs. Sprinkle some diatomaceous earth or Sluggo (iron phosphate) around them.

By the way, did you know that you can eat the radishes you thin out. The tiny radish thinnings can be added to a salad raw.

The radish top foliage is also edible. I recommend wilting the radish foliage (greens) and sautéing them in oil or butter and garlic to cut some of the sharpness. You can eat them raw, but I find them too strong on their own and prefer to add just a couple leaves in to a mixed salad of milder lettuce greens.

The seeds are edible too! So if the radishes "bolt" (go to flower and then to seed), let them. Then collect the seeds to use the seed pods raw or in stir-fry. You can also collect the seeds to use for the next growing season. Be sure to label your seeds and keep them in a dry spot, like a baby food jar.

Radishes: You Can Grow That!

The video was produced by Washington Gardener Magazine and edited by intern Emily Coakley.

➤ If you enjoy this video, please give it a thumbs up and subscribe to our Youtube channel (thank you!)
➤Remember to TURN ON notifications to know when our new videos are out
➤ FIND Washington Gardener Magazine ONLINE
~ WashingtonGardener.blogspot.com
~ http://twitter.com/WDCGardener
~ https://www.instagram.com/wdcgardener/
~ facebook.com/WashingtonGardenerMagazine

~ Podcast: GardenDC on Spotify, Apple, etc.

Fenton Friday: Freeze Scares

beet seedling - red

This past week has been really chilly. We had freeze warnings on two nights and I was worried about my Strawberries, which are already setting fruit, but they seem fine.

I harvested a handful of Asparagus, two bags of Kale, and several radishes.

Everything else is growing nicely. The edible Peas and Sweet Peas are taking off, so are the Beets, Carrots, Spinach, Lettuce, and 'Purple Moon' Kale seedlings.

It is interested to look at the small Beet seedlings and see the red and yellow (gold) veining developing.

The Garlic is getting crazy big. I am wondering if I should harvest them in May this year!

beet seedling - yellow

In the rest of the plot, I am slowly beating back the weeds and have started Nicotiana seedlings indoors that I hope to transplant out in a few weeks along with direct-sowing a bunch of other cutting-garden flowers like Zinnia, Cosmos, and Gomphrena.















What are you planting this month in your edible garden? 

About Fenton Friday: Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house in zone 7 Mid-Atlantic MD/DC border. I'm plot #16. It is a 10 ft x 20 ft space and this is our 8th year in the garden. (It opened in May 2011.) See past posts about our edible garden by putting "Fenton" into the Search box above.

lettuce seedlings

'Viroplay' Spinach seedlings

Fenton Friday: You Look Radishing!

The last few days have been incredibly windy (with 50mph gusts), so I haven't gotten by the plot much this past week. Today, I weeded a bit and saw some nice progress in the lettuce, spinach, beet, and pea seedlings. All are on track to harvest in a few weeks.

Can you believe it? The kale and spinach are actually bolting after one day this week got above 80 degrees! I cut off their flower stalks and tucked the plants as best I could back under their cover cloth as there is a freeze warning for tonight. Yes, that is a typical spring in the Mid-Atlantic -- seesawing from one temperature extreme to another.

The radishes are developing nicely and I pulled a few to eat with Easter brunch on Sunday.

I didn't get a chance to start any new seeds outside, but I hope this week to get over and clear out another weedy section of the plot and to start some cutting garden flower seeds.

'Snak Hero' Peas

'Early Scarlet Globe' Radish

Viroplay Spinach Seedlings

What are you planting this month in your edible garden? 

About Fenton Friday: Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house in zone 7 Mid-Atlantic MD/DC border. I'm plot #16. It is a 10 ft x 20 ft space and this is our 8th year in the garden. (It opened in May 2011.) See past posts about our edible garden by putting "Fenton" into the Search box above.

Fenton Friday: Black Spanish Round (?!?) Radish

It has been a very rainy spring and the last two weeks have been one gully-washer storm after another. The community garden plot is a weed paradise right now and I can hardly keep up with it. 

Among the cool-season crops I tried out this year for the first time was a packet of Black Spanish Round Radish seeds. They are an heirloom variety that has been around since the 16th century (if not earlier). 

The taste is fairly hot compared to other radishes and they never did form a nice round shape as promised. The soil is not to blame as in that same bed I've gotten some well-shaped turnips, and other root vegetables. The one good point was how dramatic the snow-white flesh looks compared to the dark skin. It would look cool on a party tray. They also bolted fast (despite our cool, wet spring) and do have a very pretty, edible flower. 

Verdict: I won't be growing these again anytime soon. 

How is your vegetable garden growing this week?

About Fenton Friday: Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house. I'm plot #16. It is a 10 ft x 20 ft space and this is our 6th year in the garden. (It opened in May 2011.) See past posts about our edible garden by putting "Fenton" into the Search box above.

Fenton Friday: Seedlings UP

Arugula

Peas

This week's weather started with snow flurries and freezing winds and ends with summertime temps and searing sun. At my community garden plot, we have several things coming up from seed and we threw a cover cloth over them last week - first to insulate them from the cold and now from the heat!

The seedlings that are up already seem okay. The lettuce and carrots have not germinated yet, I am wondering if I should wait or put out a new batch of each.

How is your vegetable garden growing this week?

About Fenton Friday: 

Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house. I'm plot #16. It is a 10 ft x 20 ft space and this is our 6th year in the garden. (It opened in May 2011.)

Spinach

Radish

Lessons Learned: Radishes

By Uyen Nguyen

Throughout my time with Washington Gardener magazine, two other interns and I got the opportunities to plant, water, weed, and harvest our very own vegetables with editor and publisher Kathy Jentz. We each grew them separately in Kathy’s plot in the Fenton Community Garden in Silver Spring, MD.

Growing up, I loved eating daikon radishes — usually pickled or in soups, but I never tried any other kinds of radishes, even though there are way too many to name. So, this semester I chose to grow four different types of radishes: ‘White Icicle’, ‘French Breakfast’, ‘Cherry Belle’, and ‘Roxanne F1’ (a 2015 All-America Selections winner)

Before we planted them, Kathy Jentz told me radishes are easy to grow in the fall because they are cool-season vegetables and mature very fast, but I never imagined how right she’d be — the 'French Breakfast' and 'Roxanne' radishes were ready to be harvested in just a month. (Planted Sept. 10, harvested Oct. 11)

Disclaimer: We pulled the ‘Roxanne’ radishes and replaced them with the ‘Cherry Belle’ radishes one week after the first harvest (Oct. 18) and a frost hit, so the 'Cherry Belle' didn’t grow as fast as the others.

The ‘French Breakfast’ radishes are the oblong ones shown below and they grew to be about 1.5 inches long and 0.75 inches wide. These radishes are tall and skinny. Since they stuck a bit above ground, they were vulnerable to pests, but you can just cut the bitten parts off.

The ‘Roxanne’ radishes are the small, round ones below. These grew to be about 1-1.5 inches in diameter and were the most spicy or "sharp" out of the bunch, but were very easy to cut into tiny slices because of the crispiness. I ate these and the 'French Breakfast' radishes raw with hummus.

The ‘White Icicle’ were last to be harvested, but they grew the longest. I think these were my favorite to eat because they were less spicy. They were definitely my favorite to pull because of the gratification I got from seeing the almost 5-inch beauties. I put these radishes in my soup and they added tons of flavor to my dish — it was like a spicy carrot.

Things I learned from my experience:

·      Radishes aren’t spicy the way jalapeno peppers are spicy, but they give you the same "nose-tickle" that follows when biting into something spicy.

·      Radish greens are edible! When handling them, be careful of their tiny prickles. The greens have a delicious spinach-like flavor when cooked.

·      Gardens are like an outdoor classroom — it’s fun to plant vegetables, even if you are not a typical gardener because the care you put into your plot makes you appreciate the food you eat even more.

About the Author:

Uyen Nguyen is a senior multiplatform journalism major at the University of Maryland. This autumn, she is an editorial intern at Washington Gardener Magazine.

Fenton Friday: Be Radishing

On September 10th, the interns direct-sowed seeds of:

- Radish 'Roxanne'

- Radish 'French Breakfast'

- Radish 'White Icicle

This week, almost exactly a month later, we harvested the 'Roxanne' (round ones) and 'French Breakfast' (long with white tips). The 'White Icicle' are still a week or two from mature size.

Elsewhere in the plot, the Turnips are growing quickly and the Broccoli starts are settling in.

The Arugula self-seeded from last year under the Zinnias and I have been picking some of that for adding to sandwiches.

This weekend I am helping a friend by providing some rustic flower arrangements from her wedding, which will include all the sunflowers from my plot. They are going a bit rampant right now and have fallen over into my neighbor's plot, but luckily they have moved away and no one is currently there to complain. Once I cut this crop, I'll leave the rest for the Goldfinches.

How is your edible garden growing this week?

About Fenton Friday: 

Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house. I'm plot #16. It is a 10 ft x 20 ft space and this is our 6th year in the garden. (It opened in May 2011.)

FENTON FRIDAY: Crimson Crunch Radishes

This was a very soggy week in the Fenton Comunity Garden. Between rains, I was able to weed half of the plot and spread compost and wood chips. It is looking neat and orderly -- as only a spring garden plot can. We'll see how long that lasts....

The Cilantro and Parsley are coming in very nicely. I pulled out the last of the old Kale and Cabbage plants to make way for new Lettuce seeds.

I am now debating how much room I want to give to a cutting garden flowers versus melons/pumpkins. Both groups of plants are space hogs and I am not sure how much plot real estate I will give over to either group yet.

I harvested a few of the 'Crimson Crunch' Radishes (pictured) and they are delicious. The seeds are from Renee's Garden.

By the way, I will be giving a talk on Sunday, May 14 at 11:00am the DC Green Festival on "Planting Your First Vegetable Garden." The talk is aimed at beginners, but I will sprinkle in some tips for seasoned gardeners as well. I hope you can attend.

If you need passes to the Green Festival, go to http://greenfestivals.org  and use our special code: XDC172DDR.

Please stop by and see WASHINGTON GARDENER MAGAZINE in Booth #407 all weekend.

How is your edible garden growing this week?

About Fenton Friday: 
Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house. I'm plot #16. It is a 10 ft x 20 ft space and this is our 5th year in the garden. (It opened in May 2011.)   

Fenton Friday: White Radishes Ready

Yet another very wet week has kept me out of the community garden plot. I did get a few minutes to run over though and pull out the 'White Icicle' Radish that the spring interns planted. They are good-sized and tasty. I will definitely plan on growing them again, along with the tried-and-true 'Cherry Belle' and 'French Breakfast' varieties. I'd like to try the 'Mardi Gras' kind next, as they look so festive and colorful. Are there any other radish varieties that you recommend?

BTW How is your garden growing this week?

About Fenton Friday:
Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house. I'm plot #16. It is a 10 ft x 20 ft space and this is our 5th year in the garden. (It opened in May 2011.)

Radishes: You Can Grow That!

radish seedlings

Radishes are the easiest vegetables to grow! This is the edible I recommend to anyone starting off a school garden or introducing their children to gardening. Not only is it super-easy, but it is very quick to germinate and can be harvested in a month or so (depending on the variety).


To grow radishes, you start from seeds. Pick a sunny spot in the early spring or early fall. (You can also grow them in containers.) Take a stick and draw a 1/4" deep line in the soil, then gently drop your seeds in. Try to space them out as best you can. Seed tape can help with this, but don't get too obsessive about it. If the seedlings come up too crowded together, then you thin* them to make space for the strongest ones to continue on and grow to full size. Keep the radishes watered, but not overly saturated, if it does not rain regularly.

You'll know when to harvest them when their shoulders start to show above the soil surface, but you can harvest them early and eat them if you like or leave them in the soil for an extra week or so. Just don't wait too long as they start to get tough and woody when left in the ground too long. Best to harvest them and store them in your refrigerator where they can last several more weeks for you.

first radish harvest of the season

I like my radishes straight from the garden -- freshly washed and with a dash of salt. Some people like to slather on butter and layer them in a good bread for a radish sandwich. You can also slice them into salads and any stir-fry dish.

There are milder forms of radishes, if the classic 'Cherry Belle' and 'French Breakfast' are too"hot" for you. Try some of the white 'Icicle' radish or a 'Watermelon' radish. Some people say the more consistently you water and the faster the radishes grow, the milder their taste will be. Your mileage may vary...



*By the way, did you know that you can eat the radishes you thin out. The tiny radish thinnings can be added to a salad raw.

The radish top foliage is also edible. I recommend wilting the radish foliage (greens) and sautéing them in oil or butter and garlic to cut some of the sharpness. You can eat them raw, but I find them too strong on their own and prefer to add just a couple leaves in to a mixed salad of milder lettuce greens.

The seeds are edible too! So if the radishes "bolt" (go to flower and then to seed), let them. Then collect the seeds to use the seed pods raw or in stir-fry. You can also collect the seeds to use for the next growing season. Be sure to label your seeds and keep them in a dry spot, like a baby food jar.

All who are involved with You Can Grow That! (YCGT!) believe that plants and gardening enhance our quality of life. We want people to be successful with what they grow and to become more aware of the many gifts that horticulture brings. Find out more at http://www.youcangrowthat.com/.