At KCSA you will find a few different types of radishes in your share early summer and fall.
Easter egg radishes are small, round and their skin color ranges from white to pink to crimson to purple...like little easter eggs! Their flesh is bright white and crisp with a mild sweet radish flavor.
Our daikon radishes are quite small, about 4-6” long and have a mild peppery taste.
French breakfast radishes grow to maturity in 21 days! They are an oblong shape with deep pink roots and bright white tips. They range from two to four inches in length and have a crisp, spicy bite.
Watermelon radishes are about 4” round with a white and green skin. The flesh is a vibrant pink, like a...watermelon! They have a mild, peppery taste with almond sweet notes.
Can be eaten raw, roasted, braised, grilled (will bring out the subtly sweet and nutty flavor) or pickled. The greens are also edible and great to throw into stir fries and sautes.
They pair well with fennel, apple, cheeses such as feta and chèvre, butter, cream-based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint, and tarragon.
Remove leaves from radishes, and store separately in bags or containers in the refrigerator.
RECIPES
3 Ingredient Quick Pickled Watermelon Radish
1 watermelon radish or daikon, peeled and shredded
¼ cup rice vinegar (or apple cider vinegar)
2 tbsp sugar (or maple syrup)
Combine apple cider vinegar or rice vinegar and maple syrup or sugar in a large bowl. Mix well. Add radishes and toss. Let sit for 10 minutes in the fridge. Add a pinch of salt onto the radish and toss again right before serving. Store the rest of the radish in an airtight jar up to a week. (https://omnivorescookbook.com/pickled-watermelon-radish/)
Buttered Radish and Ricotta Toast
Grilled Radishes with Radish Greens Chimichurri
Chicken Tacos with Bok Choy and Radish Slaw
