Last week I preserved some radishes by pickling them. I have never done this before but I was trying to address an excess of perishable produce and pickling seemed like a solution. The radishes turned a lovely peach colour and actually taste better than non-pickled radishes.

Regular readers may remember that I inherited some peach-coloured dahlias from the previous owner of this condo and I did my best to keep them safe during the winter. In late October I cut the stems and wrapped the pots in whatever I had to hand, then I brought the pots close to the building in the hopes of avoiding the worst winter frosts.

I did the same with two banana plants but was dismayed to find in the spring that I had killed them with kindness. It turns out there is a lot of moisture in a banana plant, and both plants moldered. I was very disappointed as I thought I had done the right thing by researching banana plant preservation techniques online. Who would have thought the internet experts could mislead me? (No, don’t answer that.)

Anyway, the dahlias survived and as I look out of my window now I can see them smiling at the sun. The red ones have yet to fully flower, but the peach-coloured ones are glorious. They even survived a windy thunderstorm a couple of nights ago.

What strikes me now, though, is they appear to be almost the same colour as my pickled radishes. I think I may have invented a new colour; pickled radish peach dahlia. There it is, paint people: the name you were looking for.