Produce Briefs...
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
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
Red radishes are available the year round.
Current Facts
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. The distinctive radish flavor comes from a chemical called isothiocyanate, one so pungent that when isolated it makes a very nice organic pesticide.
Description/Taste
Radishes, a member of the mustard family, brassicas, are cool season vegetables and taste best when grown in cool weather. The red radish is grown for it's taproot: a small, scarlet globe with a crisp and peppery, translucent, white flesh. Their taproots range in diameter from one to three inches. The radish produces leaves that grow from the taproot 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.
Ethnic/Cultural Info
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.
Geography/History
Radishes count as one of the earliest garden vegetables, and are among the easiest to grow. Red radishes are a popular cultivar of Raphanus sativus. There are literally dozens of varieties of this wild mustard relative, including annuals with crispy round and elongated taproots in a variety of hues. Some of the varieties include Cherry Belle, Crimson Giant and Scarlet Globe.
Recipe Ideas
Recipes that include Red Radish. One
is easiest, three is harder.
Red radishes are available the year round.
Current Facts
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. The distinctive radish flavor comes from a chemical called isothiocyanate, one so pungent that when isolated it makes a very nice organic pesticide.
Description/Taste
Radishes, a member of the mustard family, brassicas, are cool season vegetables and taste best when grown in cool weather. The red radish is grown for it's taproot: a small, scarlet globe with a crisp and peppery, translucent, white flesh. Their taproots range in diameter from one to three inches. The radish produces leaves that grow from the taproot 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.
Ethnic/Cultural Info
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.
Geography/History
Radishes count as one of the earliest garden vegetables, and are among the easiest to grow. Red radishes are a popular cultivar of Raphanus sativus. There are literally dozens of varieties of this wild mustard relative, including annuals with crispy round and elongated taproots in a variety of hues. Some of the varieties include Cherry Belle, Crimson Giant and Scarlet Globe.
Recipe Ideas
Recipes that include Red Radish. One
is easiest, three is harder.
