Baby Green Zucchini Squash
Baby zucchini squash are hand-harvested- a labor-intensive and expensive process. Squash plant leaves have spines and harvesting involves reaching carefully into the interior of the plant to cut each fruit individually.
Cocktail artichokes are simply the smaller artichokes growing on the same plant as larger artichokes. Most commonly they are found growing on globe artichoke and desert globe artichoke plants.
Inventory, 40 lbs : 1.68
This item was last sold on : 07/20/17
Korean radish are larger than most common radishes. They have a crisp, firm flesh that offers a relatively mild radish flavor and spice. Its thick, smooth skin is creamy white and capped with pale green shoulders. Though commonly sold with the greens removed both the root and the greens of this radish are edible. Its flesh is white with a texture and taste similar to that of the daikon radish. Unlike the carrot shaped daikon however, the Korean radish is rounded and plump with an oblong shape.
Korean radishes are available year-round with fall and winter harvests offering the most flavorful radishes.
The Korean radish (Raphanus sativus), is an annual, cool season root vegetable and a member of the Brassicaceae or mustard family. Related to the daikon radish, the Korean radish is also known as Lo Bok, Mu and Moo. A hybrid variety known as tae baek was developed for a late summer to early winter growing season as the plants aren't normally productive in warm weather conditions.
The Korean radish provides dietary fiber, vitamin C, and carotene. Both the raw Korean radish and the kimchee are popularly used in Korean cuisine and are believed to be beneficial in supporting digestive health.
The Korean radish is most commonly used as an ingredient in kimchee. They are also popularly sliced thin, pickled and served as an appetizer or accompaniment to grilled meats. Its flesh is dense and crisp and stands up well to cooking. Add to soups, stews and stir-fries or slice thick and braise with pork or beef. Raw Korean radish can be thinly sliced and added to salads or bahn mi sandwiches. To store, wrap tightly in plastic and refrigerate. Best used within two weeks.
In Korea, this radish is favored as a major ingredient in hot Korean kimchee. This variety is also commonly used for pickling in the Far East.
Most popular in Korean and Japanese cuisine, Korean radishes are grown year round throughout Asia. The Korean radish thrives in cool climates and is typically ready to harvest in fifty to seventy days.
Restaurants currently purchasing this product as an ingredient for their menu.
|Yoann Taboyan, Personal Chef||San Diego CA||347-277-1958|
|Whistling Duck Tavern||San Diego CA||619-990-3307|
|Saiko Sushi-North Park||San Diego CA||619-886-6656|
|Izakaya Pacific Beach||San Diego CA||858-274-2742|
|Gyu-Kaku San Diego||San Diego CA||858-693-3790|
|Fish Pit||San Diego CA||619-546-9369|
|Harney Sushi Old Town||San Diego CA||619-295-3272|
|Edible Alchemy||San Diego CA||619-261-0582|
|Fishbone Kitchen||San Diego CA||619-643-2261|
Recipes that include Korean Radish. One is easiest, three is harder.
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Near San Diego, CA, United States
About 249 days ago, 11/14/16
Spotter's comments : Korean Radishes spotted at Zion Market.