Background Information:
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.

Basic 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.

Storage Information:
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.

Recipes:

Little Gem Salad with Pixie Tangerines and Almonds
Braised Radishes and Pears with White Wine
Watermelon Radish-Orange Salad
Radish Salad with Dill and Sour Cream
Sugar Snap Pea and Radish Salad with Hard Cooked Eggs
Radish Cream Cheese Dip