The fruit of their labor…
The Monday morning after the first raised garden bed had been made was the day to plant. Four weeks ago to the day. Joyce carefully chose the fastest producing seeds we had for the kids to plant, not wanting to discourage them if the crop took too long to blossom. She chose radishes. Radi is what they are called in Creole. Most of the kids didn’t know what they were even with the picture on the seed packet. But over the last couple of weeks they have asked their nannies and the cooks about radi wanting to know all there is to know about them. They are not used all that often in any kind of cooking they know, North America or Haitian, but they did come of with two things they thought they could use them for. Picklies… of course, that crunchy spicy relish that goes with EVERYTHING especially deep fried Creole food, and they are also used in your basic lettuce salad served often in roadside restaurants with red beans and rice. Today, however, we didn’t make anything with them, we just enjoyed them.
The oldest class harvested the 25 or so that were ready to be pulled. Ever so gently lifting them out of the ground so as not to disturb the ones that were not yet matured. Each was a surprise.
“That one is pink! That one is red. That one is long. That one is round. That is the biggest. Oh, that one is too small. There is a purple one. Will they all taste the same?”
We cut the greens off and cleaned the colored root vegetable. Then sliced them in half and salted them. The kids tried them first.
“HOTTT!!!” Was the general discovery.
“Crunchy", too,” Rilinxe stated.
“It tastes like an onion,” Eunise pointed out.
They were proud. They were pleased. And they couldn’t wait to share something of their very own with their nannies. They rushed around searching each lady out where she was to offer their patiently nurtured, home grown, fruits of their of their labor. All accepted their treat, noting the pride in their young faces and encouraging them in their good work.
The beans have blossomed… it won’t be long now.
Posted on Mon, May 9, 2011