Date: December 7, 2016
Radishes are small, lively and colorful. They have a kick similar to horseradish. You can eat the greens too! Cook them like other greens or use in soups – they have a peppery taste similar to arugula. To remove some of the bite, sprinkle with salt and let sit for 10 minutes until they begin to sweat. Rinse and add to salads, soups, sandwiches etc. We grow watermelon radishes, red radishes, easter egg radishes and English breakfast radishes.
Watermelon Radish: with a creamy white exterior, the watermelon radish’s flesh is white around the edges with bright pink and magenta cores. Its flesh is tender-crisp, succulent, and firm. Its flavor is mild, only slightly peppery with almond-sweet notes.
Red Radish – a small, scarlet globe with a crisp and peppery, translucent, white flesh.
Easter Egg Radish – Come in a mix of red, white and purple. It’s very pretty in salads or eaten whole.
English Breakfast Radish – This radish is an oblong shape. The vibrant coloring is bright fuchsia on top and bright white at the tip. This radish has a very crisp, mild flavor.