Today, we harvested the last of the Pink Beauty and French Breakfast radishes.  There were a half-dozen or so of each and if we had left them any longer, they might have become woody.  The radishes never got very large—no blue ribbon at the State Fair for us—but their leaves shot way up and some of them flowered.  The greens have gotten too tough to eat but would be a perfect addition to the compost pile, if we had one.

With the radishes gone, the beets have sole possession of their quadrant of the east planter.  Taking an unobstructed look at them, I noticed that the rows needed one final round of thinning out before they can reach maturity.  Their leaves have grown almost as large as the radishes and are in excellent condition.  Each beet has three or more stalks so it was sometimes difficult to differentiate one from the next where they were too closely spaced.  We pulled out several, leaving a spacing of 3” and accumulating enough greens—and baby beets; they are finally starting to take form—to make a sauté another night.

To round out today’s harvest, we picked the first of the Sugar Snap peas.  The pods are a bit tough but they are very tasty.  I am still not sure whether these are snap peas or some other variety.  We asked one of the farmers at the market last Saturday and she had no idea what kind hers were.  We will continue to ask around, as each farmer’s crop comes into season, and will do some web searching as well.  However, at the end of the day—at the dinner table, to be precise—it doesn’t matter what variety they are.  Dressed in a salad or sautéed with a little butter, they will be delicious.