I have an eight foot by four foot raised bed in which I planted rows of baby lettuce, radish, rocket, carrots, turnip and beetroot. All of the vegetables, which I make good use of, are flourishing. Radish and turnip greens as well as beetroot leaves can be cooked and enjoyed in various ways.
Today, I ate this season's first radishes with crackers spread with Philadelphia cheese. Previously, I bought some radishes from the supermarket. They were large, a little woody and almost tasteless. My home grown ones are tender, juicy and slightly spicy. My grandson, who popped in after school to give me a slice of upside down cake that he made in food technology, agreed with me when he tasted the radishes.
Such a humble salad vegetable but so delicious. I shall plant another row elsewhere.
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