Project Foodie - Ravishing Radishes

Ravishing Radishes

Black Radish

Radishes are one of the most versatile vegetables around. This surprises a lot of folks when they peruse our items for sale at the farmer's markets: other than eating a fresh raw radish on a salad they usually don't know of other ways to use them. We love to share our recipes for this often ignored Spring root and we always get rave reviews of the dishes the following week.

Easter Egg Radish

All radishes are not round and red! This is how we lure people into our Radish rant: we grow long pink Italian, White Icicle, Easter Egg, Japanese Salad and Black varieties. Everyone wants to know what they are: they don't look like anything they have seen before. Many cultures have a long history of cooking with these vegetables. In France they are commonly used pureed for soup. Asian uses include pickling and stir frys. We know they were grown in Roman times. Radishes are part of the same family of plants that include Mustard and Turnips. Some varieties are even eaten after they go to seed: the crunchy seed pods are delicious raw or cooked.

Radishes love the cool Spring weather. As temperatures heat up they tend to get hot too, cooking takes away the hot spicy flavor that develops. Radishes grow quickly and can be a great easy vegetable to grow at home. Be sure to check them regularly as they can become overgrown and tough before you know it. You should be able to see the top of the root when you push back the soil and be sure to check the number of growing days indicated on the seed package. If you water too much or if there is a deluge of rain the roots can crack. They are still edible, just not as pretty.

White Icicle Radish

Try growing some Radishes or look for some unusual varieties at your local farmer's market this Spring!

Radish Potato Salad

1. Wash, peel and chop 4 large potatoes.

2. Wash and trim Radishes, any type. Cut if necessary into similar size as the potatoes.
3. Prepare a steamer and steam potatoes and radishes until tender. Place in refrigerator to chill.
4. Prepare other flavors: chopped green onions, mixed herbs such as basil, dill or garlic chives.
5. When vegetables are cooled, mix together with herbs and enough sour cream or yogurt to coat and salt/pepper to taste.

Spring Stir Fry

Depending on the Spring vegetables available at your local market or farmer's market this can be a delicious and dramatic meal!

1. Prepare rice.
2. Wash, trim, and chop, mix of Spring vegetables. Look for Asian Radishes, Carrots, Spring Onions, Sugar Snap Peas and Cabbage.
3. In a wok or large skillet heat 1T Peanut or Vegetable oil until very hot. Add vegetables one at a time until all are in the pan. Season with garlic, freshly grated ginger and soy sauce.
4. Serve immediately with rice.

About the Gardener

Moore Farms, with a lot of help from our Friends, offers a new way to order fresh local and organic foods for your family’s table. We distribute locally in the Southeast with pickup locations in Metro Atlanta. Features of our program include custom ordering options, a wide array of products, nutrition information and plenty of our own delicious recipes for your culinary delight. Based on farmer availability we offer items such as fresh fruits, vegetables, honey, eggs, cheese, flowers, herbs, and pantry foods. All produce is either grown naturally on our farm, on one of our Friend’s farms or Certified USDA Organic grown here in the Southeast. Other items are carefully selected for their artisinal character. For more details go to: www.moorefarms.locallygrown.net.