Inventory, 48 ct : 0.85
This item was last sold on : 01/18/17
The Red radish is grown mainly for its root; a small, scarlet globe with a crisp and peppery, translucent, white flesh. Their roots range in diameter from one to three inches. The radish produces green leaves that grow from the root above ground, which are also edible. They have the texture of watercress and a bit of its flavor, but with a great mustardy bite as well.
Red radishes are available year-round.
Red radishes, also known as table radishes, are a popular cultivar of Raphanus sativus and a member of the Brassicaceae family. There are literally dozens of varieties of this cruciferous root vegetable, including annuals with crispy round and elongated taproots in a variety of hues. Some of the most popular varieties include cherry belle, crimson giant, and scarlet globe.
Red radishes contain vitamin C, folate, fiber and potassium. Like many radishes, Red radishes contain active enzymes that are known to aid in digestion.
Red radishes are one of the most commonly used radishes in culinary preparations and can be utilized in both cooked and raw preparations, making them a versatile ingredient in the kitchen. Sliced thin they can be used to add spice and a refreshing crispness to tacos, sandwiches, pasta and pizza. They can be roasted, braised, grilled or pickled. Their flavor pairs well with butter, cream based sauces, fresh herbs, lemon, onion and shellfish. To store keep Red radishes dry and refrigerated. For best texture and flavor use within one to two weeks.
Radishes place in the culinary world may vary from region to region but they are an essential accoutrement to many traditional cuisines from Mexico to America, Asia to France. In Mexico you can find Red radishes garnishing a plate of barbacoa or amid other garnishes on a taco. In France, the simple preparation of butter and course sea salt with radishes is a quintessential crudité. A quite unique use is in India, where grated radish is mixed with cornmeal to make a Punjabi corn cake called makkai ki roti.
Radishes count as one of the earliest garden vegetables, and are among the easiest to grow. The “hotness” of radishes results from the length of time they have grown. Radishes that grow too slowly, are heat and moisture stressed, or are very old are often “hot.” Old radishes will also generally split, so it is best to harvest them when they are younger.
Restaurants currently purchasing this product as an ingredient for their menu.
|Kensington Cafe||San Diego CA||619-640-0494|
|Catamaran||San Diego CA||858-488-1081|
|Bencotto Italian Kitchen||San Diego CA||619-450-4786|
|Tavern at the Beach||San Diego CA||858-272-6066|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Solace & the Moonlight Lounge||Encinitas CA||760-753-2433|
|Under Belly-Little Italy Kitchen||San Diego CA||619-269-4626|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Prepkitchen La Jolla||San Diego CA||858-875-7737|
|Urge American Gastropub - RB||San Diego CA||858-673-8743|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|The Bier Garden||Encinitas CA||760-632-2437|
|Galaxy Taco||La Jolla CA||858-228-5655|
|Olivewood Gardens and Learning Center||National City CA||619-434-4281|
|Bridges at Rancho Santa Fe||Rancho Santa Fe CA||858-759-6063|
|Wheat & Water||La Jolla CA||858-291-8690|
|Firefly Beach||San Diego CA||619-222-6440|
|Public Square Coffee House||La Mesa CA||619-729-2672|
|Trust Restaurant||San Diego CA||609-780-7572|
|The Shores||La Jolla CA||858-459-8271|
Recipes that include Red Radish. One is easiest, three is harder.
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