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Crops & Varieties: Radishes

Varieties

Shunkyo    

Red Meat   AKA "watermelon" radish

Quick tips
Smaller is not necessarily better in radishes. Scrub but leave the skin on the radish.

Use radish greens like any other greens in a saute - their spicy flavor will add to any stir-fry, braise or stuffing. You can even use the leaves to make or add to salad greens.

The crunch, spiciness and sweetness makes radish slices perfect to serve as a crudite. Use spicy, flavorful Shunkyo radishes raw in salads, slaws or sliced thinly in wraps (shredded or julienned). An easy Japanese technique is to serve it grated with simply prepared fish or meat.

Throw radishes into the food processor (or blender or do a small hand dice) and add them to room temperature butter with salt for a great topping on toast or crackers.

Storage
 
If they come with leaves, separate root from leaves, leaving about half an inch of stem.

Store greens in refrigerator in perforated or produce bag. They should stay fresh for over a week.

Shunkyo radishes don't last as long in storage as Red Meat, but both can be kept in a cool, dark location in your house. Both will get spicier and more bitter as they age. Shunkyos do best when kept in a perforated or produce bag wrapped in a damp paper towel in the fridge.

Down to Earth Recipes: Citrus Radish Confit

From our Newsletter: Watermelon Radish Chips

The Realistic Housewife: Bacon and Radish Chicken Noodle Soup

Blanching: 30-45 secs
Steaming: 2 mins for crunchy, 4-6 mins for tender
   
Rutabaga  
Roasting: 25-35 mins for cubes at 450-475°
Simmering: 20 mins when peeled and chunked to ½”
Steaming: 25-30 mins, cubed

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