Radishes in the Garden

A garden update, some book recommendations for gardeners, and a recipe for radish butter.

I believe I came to growing radishes naturally. My maternal grandfather had a large garden and it seemed to me that there were always fresh radishes on the table when we sat down to eat on the screened porch, during long, hot, Ohio summer days.

Me on a tractor, during my radish years at my grandparents. I wasn’t allowed to drive the tractor, but I spent a lot of time being pulled behind it in that trailer.

The radishes were round and spicy and we ate them straight, no butter or salt, like the French eat them. We just picked them up and popped them in our mouths. Well, my father popped them in his mouth.

As a child, I had a love-hate relationship with radishes. The adults would tell me how delicious they were, tempting me into trying them yet again-and I would fall for it, my little hand reaching for the radishes, ready to play a kind of Radish Russian Roulette. Because it’s always a toss up with radishes, isn’t it? Some are creamy and delicious, with only a slight hint of bitterness and some are peppery hot, almost burning your mouth.

As an adult, I love radishes and we try to grow multiple crops, planning early to get two rounds in before the summer heat makes it impossible to grow them. I use the whole radish now, even the greens, something my grandmother never would have done. We eat the greens as well as the root, sauteed, on sourdough toasts, sprinkled with salt, with a cold glass of white wine to wash it all down. Or, if I’m feeling lazy, I simply eat them with butter and a little salt, like the French do.

We got a late start in the garden this year. I don’t have any excuses other than time getting away from us so we are only pulling radishes out now.

Despite that, I am amazed by how quickly we went from bare garden beds at the beginning of June, to the overflowing beds you can see in the video below. One month is all it takes this time of year to get a bounty of growth.

(Please be patient with the quality of the video-this is my first crack at it. Hopefully I’ll get better over time!)

In addition to the changes in the vegetable and flower beds, we finally fixed our deck. It was completely falling apart for years and we finally made the investment to put up a new one. It cost us our vacation budget but I have to say that it was worth it because it was just finished a few weeks ago and we have already spent countless hours on it, gathered around around the table, often with friends, enjoying the summer.

Yes, I said it! I am enjoying the summer. I usually hate the summer and count down the hours until fall arrives. But this year feels different, and I am loving it, even the hot days. Maybe it’s because I’ve finally stopped fighting it. I can’t stop summer, so I may as well make the best of it. I’m waving the white flag, please pass the iced tea.

Of course, we’ll see how long my crush on summer lasts once the August heat hits and there are more days in the 90s than the low 80s. I’ll report back next month, tell you if I’m back to hating summer and show you how my garden has grown.

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Read More:

During the months that I am showing you my garden, I can’t resist sharing my favorite gardening books too. (Book links take you to my Bookshop.org page and I earn a small commission for purchases, but better than that, local bookstores also get a portion of the purchase price.)

Grow and Gather: A Gardner’s Guide to A Year of Cut Flowers by Grace Alexander

Filled with beautiful photos, charming (and very British) journal entries, and fantastic gardening tips, this is a beautiful addition to the garden section of your Cozy Library.

Garden Spells by Sarah Addison Allen

This is the perfect fiction book for the summer with the protagonist who makes delicious things from herbs and flowers, a house that is a bit magical, and a tree that angrily throws its apples at anyone who dares walk by.

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A Gift for Paid Subscribers

I’m sharing my recipe for Radish Butter with you. It’s delicious on toast with spicy, sauteed, radish greens on top. Click the download button below to get your printable recipe and enjoy.