Radishes been available in a large range of shapes, sizes, colors, and tastes. They can be the size of a hazelnut or a carrot, and variety in color from bold reds, pinks, and purples to starker white and black. Radishes are grouped as a ‘root’ vegetable, they are members of the mustard household– thus their unique peppery flavor.
Currently we grow the Easter Egg Radish Mix. The wonderfully vibrant lots (reds, pinks, purple and white) of golf ball sized roots can be discovered in the share during the very first spring weeks of distribution.
Selection and Storage: Choose bunches with green, fresh looking tops. Not just do the tops suggest that the roots are fresh, however they are scrumptious in their own right. Cut ends of the root and store individually. Place radishes in a perforated plastic bag in the crisper. Wash radish leaves and place in a plastic bag in the crisper. Leaves should be used within a day or two due to the fact that they do not stay fresh long.
Culinary Uses: A lot of spring radishes are cleaned, sliced and relegated to the salad bowl. Delicious though they remain in this guise, they can be used in even more intriguing ways. Fresh, steamed, roasted, braised or pickled, radishes are a wonderful addition to your spring time diet.