Heirloom Tomatoes, Blossom End Rot and Roasted Radishes

Intro 0:00

Heirloom tomato discussion 0:43

Blossom end rot: 13:09

Roasted radishes: 27:08

Sheriden Hansen is an extension assistant professor of horticulture based in northern Davis County, UT. She is expert in many things and one is growing heirloom tomatoes. Additionally, she is great at troubleshooting plant problems. We further local causes and solutions for the dreaded blossom end rot. Finally, Annie Smith, USU Extension Horticulture Intern tells about the delicious roasted radish recipe she made.

Ingredients

1 lb. Radishes

1 1/2 Tbs. Butter

1.2 tsp. Salt

1/2 tsp. Pepper

3 minced Garlic Cloves

2-3 Tbs. Finely Chopped Scallions

Directions

Preheat oven to 425 F. Halve or quarter clean radishes depending on their size. Melt butter or ghee. In a bowl combine all ingredients. Mix until radishes are evenly   coated. Spread radishes out evenly in a 9x 13 inch baking dish and roast at 10 minute intervals, tossing between, until they are golden brown. (About 20-30 minutes.) Garnish with more dried parsley or finely chopped fres parsley.

 

1/4 tsp. Dried Dill

1/2 tsp. Dried Parsley

 Music Credit: The Joy Drops, Not Drunk Mix, full band, no vocals. https://creativecommons.org/licenses/by/4.0/legalcode