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Harvest Radishes
Farm Recipe:
Radish and Herb Butter Tea Sandwiches
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Ingredients:
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Freshly harvested radishes, thinly sliced
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Softened butter
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Fresh herbs such as chives, parsley, or dill, finely chopped
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Sliced bread (preferably whole grain)
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Salt and pepper to taste
Instructions:
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In a small bowl, mix the softened butter with chopped herbs, salt, and pepper until well combined.
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Spread a generous amount of herb butter on each slice of bread.
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Arrange thinly sliced radishes evenly over the buttered bread slices.
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Season with a little more salt and pepper if desired.
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Top with another slice of bread to make sandwiches.
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Trim off the crusts and cut each sandwich into triangles or squares.
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Serve as tea sandwiches or a light snack.
When is it "pick-perfect"?
Harvest radishes when they reach about 1-2 inches in diameter, typically 3-4 weeks after planting. When they start pushing out of the soil they are ready to harvest.
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How to Harvest:
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Grasp the radish bulb near the base where it meets the soil.
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Gently pull upwards to lift the radish out of the ground.
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If the soil is loose and moist, radishes should come out easily.
Storage:
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Remove the radish greens (if attached) before storing to prevent moisture loss from the bulb.
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Store radishes in the refrigerator in a perforated plastic bag or wrapped in a damp paper towel to maintain crispness.
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Radishes can typically be stored for up to 1-2 weeks.