If you are thinking about getting your kids involved with gardening 1. Good for you!
Adam and I have talked about how we want our kids to have their own garden bed each summer where they can choose what they plant, learn a little responsibility in tending to the bed and reap the benefits of their harvest. I think it’s awesome for kids to learn how food grows.
And, 2. You should seriously consider planting radishes.
Radishes grow very quickly in comparison to other plants, which will help encourage and hold the attention of a young person. This year it took about four weeks from planting a seed to enjoying a little crunch on my salad.
Radishes just about two weeks after planting.
Radishes come in all shapes and sizes. Word to the wise: as they get bigger, they get spicier. So keep an eye on them. They also come in various beautiful shades of pinks and reds.
They are most prevalent from April to July.
What I like about radishes is that there are so many things you can do with them. Like I said, they are great in a salad. I love to just pop them with some veggie dip or hummus. We have done shaved radishes on a pizza. You could also add them to a sandwich. Pickle them so that you could eat them all year long.
The other night I decided to roast our plentiful radishes.
Roasting radishes that have maybe gotten too big is great because it cooks the spiciness out of them and makes them much easier to eat.
This recipe is my go to when roasting almost any vegetable. It is easy, light and made with ingredients that are always in my pantry. (Or, any typical pantry for that matter.)
It is proof that you don’t need to complicate things to make them good.
- 1 bunch Radished, quartered
- 1 Shallot, thinly sliced
- 2 Tablespoons Olive Oil
- Juice of one Lemon
- Salt and Pepper
- Preheat Oven to 375
- Toss all ingredients in a medium bowl, spread onto a baking sheet
- Cook until tender about 20-25 minutes.
- Eat right away.
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