Gardening in Colorado can be a bit of a challenge. We just had 70 degree weather over the last two weeks and this morning I woke up to snow!
Luckily, most of my plants are cozy inside basking under grow lights. I had transplanted them to bigger planters a couple weeks ago and they have just been taking off.
Outside, I sowed some seeds that should be able to tolerate these cold temperatures. Radishes being one of my favorites! As long as I time it right I am promised a great harvest, but that can be tricky. Too early or too late the seeds will not germinate, or I end up with bitter radishes because the temperatures in Colorado can go from mid 30’s to upper 70’s overnight! When I do get a good harvest, they are sweet with just a little bite and have a nice fresh crunch.
I’m looking forward to my spring harvest, I have a good feeling about my timing this year. Meanwhile, I picked up some radishes from my local Whole Foods. I wanted a taste of spring, but with chill outside, I wanted something warm and comforting.
I contemplated this a bit and thought, I roast my beets and turnips, why not radishes? If you have not roasted radishes yet, you must get on that…now. I roasted them for 15 minutes. Enough time to retain their crispness but also produce a little bit of caramelization .
So good, I forgot to take a picture of the finished dish….
- Bunch of Radishes
- Tablespoon Olive Oil or fav cooking oil
- Salt and pepper to taste
Preheat Oven to 450 degrees f. Wash radishes and remove leaves and cut in half. In a bowl, toss radishes in oil and salt and pepper to your liking. Transfer to a baking sheet and spread evenly. Roast in oven for approx 7.5 minutes, take out and stir, roast for another 7.5 minutes.
Remove from oven and eat as is or with another dish. I enjoyed my radishes in a simple warm salad with arugula, pepitas, goat cheese with a squeeze of lemon and drizzle of olive oil.