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EATING LOCALLY, Part 40
As a child I thought all radishes were either small spherical reddish spherical things called globe radish, or smallish white cylindrical things called icicle radish. Fortunately then I was rather ignorant in that area.
I sometimes grow a rather large (think softball) black radish which is nice and pungent, has a rough, truly black skin but with a snow white crisp interior flesh. Their pungency is attributed in part to their natural salts which contain a form of sodium much more natural than the sodium chloride found in most salt shakers. Now that I've learned about their natural sodium as well as all the anti-oxidant properties, I like them much more.
This rather large specimen was one of many volunteers growing in our garden from a radish planting several years ago. The beauty of not being too fastidious in cleaning out unused or idle beds is that many surprises pop up. This specimen surprisingly is very crisp without a hint of toughness that radishes often develop as they "bolt", as this one was doing.
Some will jokingly say that radishes are one of the easiest crops to grow because by the time you finish planting the row, some are already coming up.
Shortly after this pic, this radish volunteered part of itself for our salad. Enjoy the pic.