Harvest season is here! Our community bed at Glenwood Gardens is providing so much delicious produce. Today, we are going to be talking a little bit about one specific harvest, our radish harvest. Radishes provide vitamin C, vitamin B6, magnesium and potassium. We harvested our radishes and got a total of 5 pounds of radish!
One of the Glenwood Gardens team’s favorite ways to eat radish is by pickling them. Keeping the radishes uncooked is going to give a higher amount of usable fiber for the body. The pickling method also helps with probiotics if you use a fermentation process. We love adding turmeric to our pickling brine to help with inflammation and give it a golden color. Try our recipe below.
Quick Pickled Radish Recipe
- Harvested radishes
- Vinegar of choice
- Crushed red pepper
- Cut radishes into cubes or slices. Fill a 16-oz. glass jar all the way to the top with radishes. Add 1 tsp. turmeric powder and 1 tsp. crushed red pepper flakes.
- On a stovetop, heat a 1:1 ratio of water and vinegar with 2 tsp. salt and 3 tbsp. of honey (or sweetener of your choice), until it comes to a gentle boil.
- Remove from heat and carefully pour over the radishes and spices. Make sure the liquid is fully covering all the radishes. Screw the lid on tight and store in the fridge. Let sit at least 1 hour before eating for best flavor.
Follow the Growing Together journey of creating community, square-foot gardening beds and how the crops we’re planting are coming along.
The Glenwood Gardens Growing Together Team