June 24th, 2011

French Breakfast Radishes

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This is my first attempt at planting French Breakfast Radishes. Actually, I gave the seeds to my boyfriend’s father, Paul, since I’m new to Alaskan gardening and Paul is a seasoned gardener. This year he’s planted collard greens, peas, strawberries, raspberries, onions, lettuces, radicchio and more. Knowing my love of radishes, a friend from California had sent me the seeds for this oblong French Breakfast Radish.
I’m impatient when it comes to harvesting–I want to taste everything as soon as possible. Radishes mature quickly and since the radishes needed thinning, I was able to pick a few of the first radishes and, most importantly, get there before the moose.
I love radishes whole, with a bit of butter and dipped in fleur de sel. Or, sliced and layered on buttered baguette. They’re also delicious roasted in the oven for about 25 minutes and then drizzled with a bit of good balsamico or braised in brown butter.
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During my last visit to Alabama with friends, we made this simple platter of radishes, butter, spring onions, pea shoots and eggs. These are 6 minute eggs that yield a luscious soft yolk, perfect for spreading on toasted bread. The carrots: I simply steamed them and drizzled with Pasolivo tangerine oil and a squeeze of fresh orange juice.

How do you like your radishes? And what will you be harvesting first from your garden?

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Comments

    This is my favorite radish as well. I have to deal with snails rather than moose (or squirrel). Mine like lots of sun but they really don’t like wind too much. Hopefully snails won’t be mating with mooses this year, but you never know. I love the beautiful tapered shape and the way they taste. A cold relish tray is still something I look forward to in old timey steak houses. This year I’ve got peppers going along with one crazy volunteer that popped up next to the start I picked up at the nursery. Can’t wait to see the fruit.

    Unfortunately, between the scorching sun
    and water repellant sand that serves as Florida “soil”, I haven’t had much success in gardening endeavors; so, my harvest will continue to come from Whole Foods. Your garden photos above look scrumptious, and the tangerine oil sounds so intriguing. Thanks for adding the Pasolivo link, I’ve got some shopping to do!

    Yes, California olive oils are now about where California wines were in the Seventies. I can attest to that because I live in the area where Pasolivo is produced. Thanks to Zingerman’s they now have nationwide recognition. Another good label is California Olive Ranch (Oroville,CA). I really like their Arbequina.

    Those are wonderful ideas for using the often underpraised radish.

    I especially like the idea of layering with butter on a baguette. How simple yet wonderful!

    Tell me more about your 6 minute egg technique?

    I was never a radish fan until you introduced me to them, but have learned to enjoy them with bread and butter, and those marvelous 6-minute eggs.

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