Winter radishes are a different animal than their relative the spring radish. Harvested in the fall, they will keep for months in cold storage. It’s surprising how big some winter radishes grow and they are often confused with rutabagas or turnips. They are crunchy and pungent, and perhaps a tad milder than their smaller cousins. Daikon radishes are considered a “winter radish”.
Usually White but other colors are gaining popularity, they are elongated and can grow up to 20 inches in length and 4 inches in diameter! The Daikon has been consumed in Asian foods for centuries. In Korea they are fermented into Kim Chi with fish sauce and sugar. They are delightfully crunchy in salads, either grated or sliced. They may also be sprinkled with rice vinegar and salt or sugar for a pickled radish.
I am surprised by the number of people who do not cook winter radishes, so please let me encourage you to TRY this DELICIOUS OPTION. The Winter Radishes’ hardiness makes them hold up better when subjected to cooking heat than the tender spring radishes. They have a pleasant toothsome texture when roasted or braised. Mix them with your favorite root vegetables for a colorful mélange and serve over quinoa, couscous or rice and drizzle with a tangy dressing. Soups and stews are also a good fit for winter radishes.
Not only are they beautiful and tasty, they are really good for you. Radishes are a cruciferous root vegetable. They are from the Brassica family. Like their cousins, broccoli, cabbage, and cauliflower they contain a powerful antioxidant called Sulfurophane, which studies have shown to have a proven role in fighting against cancer. They are also high in Vitamin C and are low in calories. Radishes contain many phytochemicals like indoles which are detoxifying agents and zea-xanthin, lutein and beta carotene, which are flavonoid antioxidants. As mentioned, these Radishes have been consumed for centuries in China and other Asian countries and have been purported to aid in overall health.
According to a popular Chinese proverb, “Eating pungent radish and drinking hot tea, let the starving doctors beg on their knees.” (source: http://www.nutrition-and-you.com/radish.html)
We hope that you are enjoying the 2025 CSA program. The spring weather has not yet stabilized so we are still holding off on planting any of the tender crop vegetables like beans or squashes or eggplants but the lettuces and kale, onions and spring radishes are thriving. Sugar Peas should be sprouting any day and the strawberries blossoms are popping for the June Picking.
Think about giving the “Sure to Love it Recipe” below, a try. I plan to cook it for our next Heart Team Meeting in May. It is that good.
~Farmer Carol
Usually White but other colors are gaining popularity, they are elongated and can grow up to 20 inches in length and 4 inches in diameter! The Daikon has been consumed in Asian foods for centuries. In Korea they are fermented into Kim Chi with fish sauce and sugar. They are delightfully crunchy in salads, either grated or sliced. They may also be sprinkled with rice vinegar and salt or sugar for a pickled radish.
I am surprised by the number of people who do not cook winter radishes, so please let me encourage you to TRY this DELICIOUS OPTION. The Winter Radishes’ hardiness makes them hold up better when subjected to cooking heat than the tender spring radishes. They have a pleasant toothsome texture when roasted or braised. Mix them with your favorite root vegetables for a colorful mélange and serve over quinoa, couscous or rice and drizzle with a tangy dressing. Soups and stews are also a good fit for winter radishes.
Not only are they beautiful and tasty, they are really good for you. Radishes are a cruciferous root vegetable. They are from the Brassica family. Like their cousins, broccoli, cabbage, and cauliflower they contain a powerful antioxidant called Sulfurophane, which studies have shown to have a proven role in fighting against cancer. They are also high in Vitamin C and are low in calories. Radishes contain many phytochemicals like indoles which are detoxifying agents and zea-xanthin, lutein and beta carotene, which are flavonoid antioxidants. As mentioned, these Radishes have been consumed for centuries in China and other Asian countries and have been purported to aid in overall health.
According to a popular Chinese proverb, “Eating pungent radish and drinking hot tea, let the starving doctors beg on their knees.” (source: http://www.nutrition-and-you.com/radish.html)
We hope that you are enjoying the 2025 CSA program. The spring weather has not yet stabilized so we are still holding off on planting any of the tender crop vegetables like beans or squashes or eggplants but the lettuces and kale, onions and spring radishes are thriving. Sugar Peas should be sprouting any day and the strawberries blossoms are popping for the June Picking.
Think about giving the “Sure to Love it Recipe” below, a try. I plan to cook it for our next Heart Team Meeting in May. It is that good.
~Farmer Carol
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