This morning I noticed that my daikon radishes were getting crowded. So I picked every other one. Their foliage had grown together and it was hard to get them apart without breaking the leaves of the ones I wanted to leave behind. I’ve never grown these types of radishes before, so I’m treating them like my regular radishes. I keep radishes fairly close together at the start and thin them when I can get the first little roots out of them. So now the radishes are about 5” apart as opposed to 2 ½. If they act like other radishes then they will take off in the next couple of weeks. One of the radishes was already a little over an inch wide.
I don’t usually cook with daikon radishes, but I love the pickled ones from Korean restaurants. So that is what I made. I have to let it sit for a day before it is ready, so I’m impatiently waiting.
I also picked a tatsoi that is starting to bolt. I’ve been stealing its outside leaves for a couple of weeks, so it probably isn’t as big as it would have been, but my salads appreciated the theft. I still think its rosette looks so pretty.
This afternoon we made an unexpected trip to