Radishes.
These were hard-won veggies. Our neighbors' cats (yes, that is right, multiple neighbors, multiple cats) would come in and dig up the seeds and the seedlings. After each raid, we re-spread the dirt, re-spread coffee grounds, a method that is supposed to deter cats, and then replanted the uprooted seedlings. We still lost a crop of basil and chives, with only the radishes surviving. Annoying.
Look at our littlest farmer.
We planted the radishes as a sort of gardening experiment, since radishes have a very quick germination time. Unfortunately, no one in our family really cares for red radishes all that much. I mean, we aren't Fraggles, so what do you do with them other than slice them into salads? Well, our Korean side of the family decided to make kimchee, because we Koreans love to pickle things. Usually, this type of kimchee, called yulmoo kimchee, is made with young daikon radishes, using the root and the greens. Our version turned out very nicely and we got about three large jars out of the radishes from our yard. Delicious!
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