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Harvest January thaw outdoor harvest.
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  1. #1

    January thaw outdoor harvest.

    After 2 months of cold and snow. Temps as low as 6F with snow depths to 12 inches. We had a few warm days with rain to melt away the last of the snow, and thaw the ground. Under row covers outside were a few hundred radishes, dozens of Diakons, and hundreds of salad turnips.
    Attached Images

  2. #2
    They say it is easy and quick to get them up..


    .................................................. ................

    Growing Rapid Radishes
    Radishes are quick to germinate and grow to maturity, hence the nickname “rapid radishes.”


    Maria Zubareva
    By: Nan Chase


    Botanical Name: Raphanus sativus

    If you search seed catalogs looking for the phrase “rapid radishes” you may not find much at all. Take a closer look, reading the descriptions of the dozens of economical, easy-to-grow radish varieties.

    The result: lots of radishes grow amazingly fast, and are therefore known informally as rapid radishes. Generally these radishes are sown into the cool soil of springtime earth, anywhere from April 1 through May in most part of North America. Such radishes can also be planted from seed in the late summer, from about mid-August onward, to produce fall and winter crops of the crisp, flavorful root crop.

    In addition, some scientists have been experimenting with super-fast germination and growth for radishes. So far the seeds are also super-expensive and not readily available from most sources ofseed stock. And that type of seed is irradiated to inculcate fast growth. Why bother? After all, many radishes will go from seed to table in less than four weeks. Wow!

    Let’s make an arbitrary cutoff point of 25 days from planting to picking (the majority of radishes are ready in four to five weeks, that is, 28-35 days. Here are some of the fastest growing radish varieties:

    Cherry Belle. 24 days to maturity. Here is a classic red round radish, with crisp white flesh inside. The greens on top are short.
    Sparkler White Top. 24 days to maturity. Half red, half white, these charming radishes can taste quite sweet.
    D’Avignon. 21 days to maturity. Long and evenly shaped, this radish reaches peak tenderness at 3-4 inches length.
    Rover. 21 days to maturity. A small, round, hybrid radish that’s reliable in the field and can take some serious summer heat.
    French Breakfast. 25 days to maturity. Yummy! A columnar rather than round radish, this one is red on top and white on the bottom. Slice it thin and eat on pieces of fresh buttered French baguette for breakfast. Salt the top. Really.
    Early Scarlett Globe. 22 days to maturity. Available from many sources, this radish does well in diverse growing conditions and has an attractive pink-white surface.
    Fire ‘n Ice. 25 days to maturity. Similar to the French Breakfast radish in appearance, this one has an especially sweet taste.
    Mardi Gras. 21-30 days to maturity. Whoa, here’s a black radish with a short growing time. Try it for parties, paired with thinly sliced cheese.
    Celesta. 25 days to maturity. Highly adaptable, this radish can take cold, heat, wet, dry. Lots of smaller round radishes.

    When planting radishes, always have loose and fertile soil with lots of even moisture, and plant afew seeds every few weeks – rather than all at once – to have a long period with ripening produce.

    https://www.diynetwork.com/how-to/ou...rapid-radishes

  3. #3
    They look great, Stan...

    Summerthyme

  4. #4
    Join Date
    Jul 2001
    Location
    "outside the box"
    Posts
    30,352
    Dittos

  5. #5
    Join Date
    Oct 2001
    Location
    Green County, Kentucky
    Posts
    10,250
    They do look great! And would be a lifesaver in a TSHTF situation, even if people got tired of eating the same stuff all the time.

    Kathleen
    Behold, these are the mere edges of His ways, and how small a whisper we hear of Him.
    Job 26:14

    wickr ID freeholder45

  6. #6
    Join Date
    Apr 2007
    Location
    S.E. Texas U.S.A.
    Posts
    2,491
    I've never cared for the taste of raw radishes. Is there a way to prepare them where they don't taste like, well radishes? Pickled maybe? Cooked in a stew or stir fry?

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