Since starting a garden with Ruben I have been trying to show him how to cook and enjoy the items he is growing. His garden is a few weeks behind mine, so when I was thinning my radishes last week, I brought a couple over and decided to make a root vegetable tart. I also brought store bought radishes, carrots, beets, spinach, shallots, feta, and pie crust. I bought the spinach as the store bought veggies did not have the lovely green I get from my home grown beets and radishes. I sliced and saute the veggies in olive oil before layering on a flat crust. Sprinkle with cheese garnish with halved garden radishes with greens intact, fold over edge and bake. My sister thought I was crazy about cooking radishes, but she loved it.

Today I had more radishes that needed picked. I will have to finish that row and reseed soon. I decided this time I would make a radish green pesto with almonds. I brought over the hand crank processor and the boys fought over working it. It turned out very tasty. The radish greens are more mild than basil. We had it on whole wheat crackers and they practically licked the bowl clean.

We weeded and thinned out Ruben's garden while I was there. We sampled the broccoli sprouts we thinned, which had a little bite. Cruz got in on the learning by examining a clean radish. I let him hold it while I was watching him closely. He mouthed the string root and held the red ball, before it disappeared into my mouth.

Cruz learned about color and texture, Ruben is learning about growing and sampling from the garden, and Ramon is learning creativity in the kitchen. Even Mom was learning to try new things. Something I learned today, was that the Victorians never ate their radishes raw. I find it interesting that is now the norm.

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