I pulled up just one of my watermelon radishes.
I know, I’m making a big fuss here for one radish. But I think it’s “some radish.”
Big photo is the radish sliced up with cheese. Next is the square foot with 9 radishes in it. Next is the radish stretched out across 2 sheets of 11-inch long paper — 22 inches from leaf tip to root tip.
Then a close up the radish on the cutting board. And finally, one of my attempts at getting a paper thin slice with a mandolin slicer (I ate the only good one before I realized that it was too beautiful to eat without photographing first).
It did have sort of icky hollow spots going into on two sides—see where there is a heavier root growing right out of the side? I don’t know what caused that, but I recently learned that cucumber beetles lay eggs around the root and their larva live in the soil and cause root damage. I definitely have a few beetle holes in the leaves, so that is a possibility.
Flavor was mild, a little sweet and little spicy. It wasn’t woody or tough at all, except for the skin, which I pared away a little before slicing. I sprinkled it with a little salt and a little rice wine vinegar, which was just about right as a dressing…perhaps a bit too much and too sweet.
It was very good with cheese. Next time, I think I’ll try it on a baguette with butter, like French breakfast radishes.
Trying searching Google images or Flickr for “watermelon radish” and “beauty heart.” There are some spectacular recipes and photos out there.
“http://farm1.static.flickr.com/148/404598181_9f6925306e_m.jpg”; (I want one of these gizmos — I wonder if an apple corer/slicer would do something similar?)
Radish, Watermelon (Persistence, A3) Harvesting
rats! I should have weighed it!