Back in mid-season, we bought a sampling of seeds from Kitazawa Seed. The Shunkyo (above, left) and Long Scarlet (above, right) radishes were timed to grow into the cool weather of fall. Both are meant to be spicy, but the extra spell of high temperatures increased their heat quotient.
The ever-reliable Cherry Belles were mixed in with some French Breakfast radishes.
Still harvesting: Potatoes, Pomodorini tomatoes, eggplant, summer squash, cucumbers, fennel, radishes, chard, kale, winter and salad greens.
All in: Delicata squash, Dragon Langerie dried beans.
Soon to come: Celeriac, leeks.
Diary of a Tomato 
Beautiful! Were your radishes tough? I found the radishes I planted in August didn’t have that thin skin and a good crunch, possibly because I was unable to water them?
Those are so pretty. I had dinner at a friend’s the other night and she put out little radishes and sea salt – what a tasty combination. Somehow I can never seem to harvest them on time from my garden, I wait and wait and the next thing I know they’ve gotten huge and hot overnight. Maybe I’ll toss my old seeds into the garden and see what happens.
So pretty!
I think it’s the French(could be mistaken?) that slice their radishes thin and put on buttered bread.
I have grown Munchener Bier radishes. In Germany, you cut your radish(they get big) accordion style, but not all the way through. Salt,salt,salt. turn upside down and wait for 15 minutes. Don’t rinse! Peel off slice and eat with brown bread and have a good German beer. That’s the way my mama ate them, when she was a child.
Beautiful radish. If my radish become too “hot” I cook them and that mellows the flavor.
Gorgeous radishes!
What beautiful radishes you have grown! I just love French breakfast radishes.
Always have to admire anyone who grows nice radishes. I rarely get good results – either they bolt on me or the bugs get them (seem to be a pest magnet).