It's definitely getting warmer out, but things are still growing in our garden :) We may only have a few more weeks before the heat becomes too strong for our veggies, especially the lettuces, but I will keep everyone updated when the garden growing comes to an end.
Our two different types of tomatoes should be ready to pick soon and we are almost all out of our radishes.
Check out these lovely "Easter Radishes" that I picked this Saturday. They are pink on the inside!
"Easter Egg radish are petite and round with thin wiry taproots. Colors of their skin range from white to pink to crimson to purple, all in one bunch. Their flesh is bright white and crisp with a mild radish flavor. The Easter Egg radish produces green leaves that grow from the roots above ground, which are also edible. "
They are a good source of Vitamins A, C, potassium, zinc and dietary fiber. -
Radish and Avocado Sandwich
- Thinly sliced radishes
- Extra-virgin olive oil
- Fresh lemon juice
- Coarse salt
- Freshly ground pepper
- Sliced avocado
- Whole-grain bread
- Finely grated lemon zest
- Toss radishes with oil, lemon juice, salt, and pepper. Repeat with avocado, and mash onto bread. Pile on radish mixture, and sprinkle with lemon zest. Drizzle with oil.