The perfectly sweet, fragrant strawberries come around in the summer. The firmest and most crisp apples, the fall. Since most grocery stores bring in their produce from all over the world, it’s sometimes hard to tell what’s in season. Often, you can tell by the appearance and price of the selection in your store, but not always.
In Seasonal Selections, I spotlight some the locally grown produce from my CSA and Farmer’s Markets. I hope to inspire people to try new fruits/vegetables, and to seek out produce that’s as locally grown as possible. Keep in mind I live in southern California, so the food that’s in season for me might be more difficult to find, and vice versa.
And for the first Seasonal Selection, I present:
I had never tried radishes before I joined a CSA. I put them in the “gross” category of vegetables since so many people didn’t like them. Well, when it became radish season and the little red gems appeared among our other picks, my friend encouraged me to give them a try. “You’ll like them,” she said, “because you like spicy foods.” So I washed them off, sliced them up, and threw caution to the wind 🙂
They were REALLY good and I’ve been obsessed with radishes ever since. They are great plain, as a hummus dipper, or in a salad (see below). They don’t have a slight spicy flavor, almost like a cross between tangy raw red onion and crunchy carrot. If you’ve never tried radishes before, I highly recommend you give them a try! And please report back on what you thought of them!
General Radish Information
There are several varieties of radishes, the most common being oval-shaped and red-skinned. Daikon is an oriental radish that resembles a fat, white carrot. Look for radishes with unblemished and brightly colored skin (in the case of red ones), a firm and compact texture, and short, bright green leaves.
Radishes will not keep as well with their tops left on, so remove the tops before storing. They will keep for up to two weeks in the refrigerator.
Radishes are most often used in salads or as a garnish. Daikon radish is also often used in sushi rolls, and is delicious braised in a bit of sesame oil.
Red radishes are a great source of vitamin C and are rich in minerals like sulphur, iron and iodine. Daikon is even better with vitamin C, potassium, magnesium and folate, as well as sulphur, iron and iodine.
Radish Recipes to Try: