Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Oriental radishes are available year round. Fall and winter harvests offer the most flavor.
Description/Taste
Larger than common radishes and having a green shoulder, the Korean lo bok radish has crisp firm flesh that offers a relatively mild flavor. Rounder and more plump than the Daikon, texture and taste are similar.
Nutritional Value
Providing carbohydrates, dietary fiber, some protein, vitamin C, folate and low in calories, one medium Korean lo bok radish contains about 57 calores.
Applications
Slice thin or cube to make spicy kimchi. Braise in soups or stews, or utilize their mild flavor in seafood or shellfish dishes. Mix finely grated radish into plain yogurt for a healthy dressing. To store, wrap tightly in plastic. If desired raw, use within two to three days. Older radishes may be used in braises, soups and stews.
Ethnic/Cultural Info
In Korea, this radish is favored as a major ingredient in hot Korean kimchee also spelled kimchi. This variety is also commonly used for pickling in the Far East.
Geography/History
Most popular in Korean and Japanese cuisine, some varieties produce a green crown but many are mainly whitish to ivory. Spring and summer Korean lo bok radishes are hotter but have less flavor. A hybrid variety developed for a late summer to winter growing season, the plants aren't normally productive in warm weather conditions.
Recipe Ideas
Recipes that include Korean Radish. One
is easiest, three is harder.
Oriental radishes are available year round. Fall and winter harvests offer the most flavor.
Description/Taste
Larger than common radishes and having a green shoulder, the Korean lo bok radish has crisp firm flesh that offers a relatively mild flavor. Rounder and more plump than the Daikon, texture and taste are similar.
Nutritional Value
Providing carbohydrates, dietary fiber, some protein, vitamin C, folate and low in calories, one medium Korean lo bok radish contains about 57 calores.
Applications
Slice thin or cube to make spicy kimchi. Braise in soups or stews, or utilize their mild flavor in seafood or shellfish dishes. Mix finely grated radish into plain yogurt for a healthy dressing. To store, wrap tightly in plastic. If desired raw, use within two to three days. Older radishes may be used in braises, soups and stews.
Ethnic/Cultural Info
In Korea, this radish is favored as a major ingredient in hot Korean kimchee also spelled kimchi. This variety is also commonly used for pickling in the Far East.
Geography/History
Most popular in Korean and Japanese cuisine, some varieties produce a green crown but many are mainly whitish to ivory. Spring and summer Korean lo bok radishes are hotter but have less flavor. A hybrid variety developed for a late summer to winter growing season, the plants aren't normally productive in warm weather conditions.
Recipe Ideas
Recipes that include Korean Radish. One
is easiest, three is harder.
