Radishes

May 18, 2020 Josh Rosenstein

Our Varieties:

Cherry Belle - A quick growing classic scarlet radish with crisp, white flesh and a peppery spicy flavor. Perfect for snacking or salads!

French Breakfast - An elongated pink radish with a slightly sweet and less spicy flavor. Perfect for snacking or salads!

Watermelon - A beautiful, multicolored variety with green/white skin and a pink interior. A more mild flavor with slight spice and sweetness. Great for

Daikon - A large, long, white radish with mild flavor. Ideal for snacking, soups, and pickling!

Harvest:

Root crops tend to push themselves out of the soil so you can see their “shoulders.” If they haven’t, you can still check to see how large they are by poking your finger under the soil and feeling the girth of the root. Our varieties will vary in size and time to maturity:

Cherry belle are quick to mature (they take only around 1 month!) and are ready to harvest when they are one to two inches across.
French Breakfast are another quick variety, ready to harvest when they are just an inch wide and up to two or three inches long.
Daikon radishes are a longer growing variety (taking around 2 months) and will get much larger than the others. They can be picked between 2-4 inches across and 10-12 inches long!
Watermelon radishes will also take around two months to grow. Their shape is more traditional, but they will also be bigger than cherry belle or french breakfast varieties. Pick watermelon radishes when they are between 3 and 6 inches across.

End of the harvest:

Once a radish has been picked, it will not grow back. If left in the ground too long, roots will get woody and pithy and may split. Greens will bolt (flower).

Storage and handling:

Separate roots from greens.

Brush soil off roots but do not wash until you are ready to eat them.

Store roots and greens separately in crisper drawer of refrigerator.

Roots may store for a week to 10 days. Greens may keep for up to a week. If greens begin to go limp but otherwise smell and look fine, place the ends in a cup of water as you would cut flowers for a day.

Recipe ideas:

Try the classic pairing of radishes with butter and just a pinch of salt!
Radishes make a great addition to any salad adding an extra crunch and zing.
Try pairing roasted or grilled radishes with steak, pork, or fish.
Pickling daikons is traditional, but if you aren’t committed to caring for a full lacto-ferment, try quick-pickling them instead.
Don’t forget about the radish greens! Cook as you would collards or turnip greens.

Our Varieties:

Harvest:

Root crops tend to push themselves out of the soil so you can see their “shoulders.” If they haven’t, you can still check to see how large they are by poking your finger under the soil and feeling the girth of the root. Our varieties will vary in size and time to maturity:

Cherry belle are quick to mature (they take only around 1 month!) and are ready to harvest when they are one to two inches across.

French Breakfast are another quick variety, ready to harvest when they are just an inch wide and up to two or three inches long.

Daikon radishes are a longer growing variety (taking around 2 months) and will get much larger than the others. They can be picked between 2-4 inches across and 10-12 inches long!

Watermelon radishes will also take around two months to grow. Their shape is more traditional, but they will also be bigger than cherry belle or french breakfast varieties. Pick watermelon radishes when they are between 3 and 6 inches across.

End of the harvest:

Once a radish has been picked, it will not grow back. If left in the ground too long, roots will get woody and pithy and may split. Greens will bolt (flower).

Storage and handling:

Separate roots from greens.

Brush soil off roots but do not wash until you are ready to eat them.

Store roots and greens separately in crisper drawer of refrigerator.

Roots may store for a week to 10 days. Greens may keep for up to a week. If greens begin to go limp but otherwise smell and look fine, place the ends in a cup of water as you would cut flowers for a day.

Recipe ideas:

Try the classic pairing of radishes with butter and just a pinch of salt!

Radishes make a great addition to any salad adding an extra crunch and zing.

Try pairing roasted or grilled radishes with steak, pork, or fish.

Pickling daikons is traditional, but if you aren’t committed to caring for a full lacto-ferment, try quick-pickling them instead.

Don’t forget about the radish greens! Cook as you would collards or turnip greens.