Tuesday, 12 November 2013
I've been growing some unusual radishes at the allotment this year - BLUE ones that grow quite large and crop from autumn to winter.
So far we've only eaten them as salad radishes or sliced in sandwiches where they pack a horse-radish-like punch. But now we've lifted the larger ones and although I expect them to store well, much like parsnips or carrots, I decided it was time to find ways to use them.
So far I'm inclined to think they're just a bit of a novelty but they certainly look different with their strange coloured skin.