TWENTY-ONE VEGETABLES - Start a Community Food Garden - page 131

roots covered, support the plant, and keep the tubers from turning green and bitter. Keep soil moist in
dry weather, being careful not to wet the foliage.
Harvest Flowering is an indication that the tubers are ready for harvest as “new” (small) potatoes. Once
the vines die, dig up the potatoes or they may rot. Harvest on a dry day, gently, being careful not to
puncture them. Use hands or a garden fork to work the soil and lift out the potatoes.
Store and Serve Separate blemished or cut potatoes and use them right away. Rub the dirt from the har-
vested potatoes; do not wash them. Store in paper or burlap sacks. Keep them in a cool place with good
air circulation.
Use a brush to gently scrub the potatoes. Cut off green parts and any sprouts that have formed. Max-
imize health benefits by leaving the skins on. If peeled, the potatoes need to be cooked right away or
they will turn brown. Use a fork to pierce cooking potatoes, when the fork goes in easily, they are done.
Baked, boiled, grilled, fried, or sautéed, potatoes are delicious cooked many ways, and when added to
stews and soups.
RADISHES
Raphanus sativus
Radishes are one of the fastest growing garden vegetables and come in a variety of shapes and levels of
spiciness. Because they are fast growers, radishes are a good crop for children.
Start Direct sow seeds ½ inch deep and 2 inches apart in spring and fall. If you are planting intensively,
you can plant 16 radishes per square foot. Plant seeds in full sun. Radish seeds can be planted every
two weeks for multiple crops per season, except during the hottest months. If planting in rows, when
the plants are a week old, thin to an inch apart for best results.
Grow Common salad radishes are a rapidly growing, cool-climate root vegetable. Cold-hardy autumn
and winter radishes can be harvested over a long period. Plant seeds in rich soil and use mulch to protect
plants.
Harvest Radishes are ready approximately 3 weeks after planting. Harvest as soon as radishes are ma-
ture. Do not leave in the ground too long or they will become woody and cracked.
Store and Serve Remove the radish tops, wash the radishes and store in an opened plastic bag in the
refrigerator. Don't toss radish greens, wash the greens and store separately.
Radishes are vitamin-rich and can be used sliced in salads, stir-fries, stews, and soups. Radishes
dipped in butter and salt are a delicious snack. Grate radishes into coleslaw or egg and potato salads.
Add the greens to salads, use as a lettuce substitute on a sandwich, or cook in a stir-fry or stew.