2 Responses to Radishes – Claire’s Allotment Part 134

1. Larry says:

   May 8, 2011 at 1:57 am

   Nice job, Claire. The dry conditions are showing on your radishes, long taproots. We used to raise them under cloth, holds the moisture in. If you have some that get too hot tasting, try frying them in a skillet with a little oil. Just cut the tops and roots off dump them in the skillet with some oil and roll them around for about five to ten minutes. Really changes the tatste.

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   • clairesallotment says:

     May 8, 2011 at 11:23 am

     Ooh that sounds a wonderful way to cook them. I may have to give it a try. Thanks.

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