a RAD winter crop
Photography by Chelsea Dimyan
Use ‘em for salads, soups, sandwiches, snacks, and so much more!
You simply can’t go wrong with our diverse portfolio of winter radishes this year! We plant these mulitple times a year for a steady winter and spring harvest. Similar to other root vegetables, they have a lengthy fridge life so you don’t have to worry about them going bad on ya too quickly. We’ve got 5 varieties this year, each unique in their size, flavor, and color! Give us a holler and let us know which is your favorite.
French Breakfast Radish
As you may remember from Farmer Jenn’s tutorial last year (link here), these are great raw and paired with butter. Our most mild variety, the French Breakfast radish (though not an ideal breakfast food) provides a crisp texture and is easy to dip in spreads like hummus for an after-school snack.
Both the leafy green tops and the oblong roots are edible. If you prefer to cook them over eating raw, these do well both roasted and grilled to bring out their nutty flavor.
FAVORITE RECIPE HERE: Radish Potato Salad with Creamy Dill Dressing
Purple Daikon Radish
Like other radishes, these colorful beauties will make your doctor proud. They’re filled with Vitamin C, Potassium, Calcium, and Magnesium. Daikons can be eaten with or without the skin and pair well with other winter crops such as cabbage, carrots, and bok choy.
Purple Daikons are the sweetest radish we’re growing. Cook these up, eat ‘em raw, or pickle them if you’re feeling crafty- all three options will give a you a mildly sweet and peppery flavor. Common uses for purple daikon include slaws, stir frys, soups, curries, or even sliced into chips to fry. Both Daikons and Lubos (see below) are popular for roasting. Don’t be shy experimenting with these radishes!
FAVORITE RECIPE HERE: Purple Daikon Chips
Green Luobo Radish
With a nice balance of sweet and spicy, luobo radishes have a beautiful two-toned green flesh. The seed originated in northern China but now can be commonly found all over Southeast Asia (and Spade & Plow!) Though not yet commonly found in the local market, luobos are quickly becoming a popular radish in many chef’s kitchens.
These are a favorite for pickling since the fermentation process decreases the spice and brings out other unique rich flavors (not to mention you can savor them for months longer from the jar). Luobos are also easy to grate for both tacos and sushi, and are equally as fun to slice and toss in the pan with butter and salt.
FAVORITE RECIPE HERE: Green Luobo Daikon Radish Soup with Broccoli
Watermelon Radish
These large sphere-shaped radishes are by far the brightest radish at markets and can range anywhere in size from golf ball to softball. Use them to add serious color and flavor to your salads, pizzas, wraps, and dips.
Watermelon radishes pair well with citrus and herb flavors, and can be sweetened up with honey glazes to add an extra flair. They are most commonly eaten raw and have the highest vitamin C content when they’re not cooked.
FAVORITE RECIPE HERE: Watermelon Radish Toast with Miso Honey Butter
Red Globe Radish
This variety of radish is the most commonly grown and sold radish in the United States. Similar to the french breakfast radish, both the greens and the roots are edible and have a mustardy bite. Good for roasting, braising, grilling, and pickling, these perfect shaped globes provide an easy and healthy after-work snack. They pair well with creamy dips or butter and make a beautfiul and tasty raw garnish to your fish and meats.
FAVORITE RECIPE HERE: Roasted Radishes with Anchovies