Radishes are available year round but typically we will
have them in the fall, winter and spring. We grow several
varieties including, Korean Daikon radishes, Easter
egg radishes, watermelon radishes and red radishes.
Usage and Cooking Strategies:
Radishes can be eaten raw, but are also great cooked.
Try them roasted in the oven or sliced and sautéed
or stir-fried. They pair well with cream and butter.
Use the greens raw, in a salad or sautéed, like
spinach or kale.
When you bring home radishes, remove the greens from
the radish, when you keep the greens on they will continue
to remove moisture from the radish. Use radishes within
4-5 days for best flavor.
To preserve radishes, pickle them in a vinegar/water
solution to use throughout the year.
Gem Salad with Pixie Tangerines and Almonds
Radishes and Pears with White Wine
Salad with Dill and Sour Cream
Snap Pea and Radish Salad with Hard Cooked Eggs
Cream Cheese Dip