Produce Briefs...
Hot House Cucumbers
Similar to common cucumbers, hothouse cucumbers are much longer, contain fewer seeds and are most often called English cucumbers.
Fresh Green Garlic
Grown in California, regarded as a spring delicacy, fresh green garlic are very young garlic before they begin to form bulbils or cloves.
Grower
Seasons/Availability
California Shunkyo Radishes are generally found at the market throughout late spring to mid-summer.
Current Facts
Shunkyo Radishes are an early radish variety that are best sown in spring but they are slow to bolt so can be sown throughout the year in mild climates.
Description/Taste
A 30-day radish that is shaped like a carrot, best picked at 4 inches, allowing it to retain its signature hot and sweet flavor. The root's color is a deep rich, surprisingly electric pink. The rhubarb colored stems and strapleaf foliage are smooth and edible.
Applications
Historically these radishes have been, boiled, pickled or tossed into soups. Don't let history sway you from eating this radish raw on its own, slice and toss in sesame oil with sea salt as a first course, spice up a salad or preserve the flavor in a unique puree and pair with arctic char or salmon.
Geography/History
Locally grown in California and native to Northern China, Shunkyo radishes are harvested when the roots reach four inches in length. During winter months, the plants require less water which results in a sweeter taste. During warmer months, the plants absorb more water which causes some loss of their sweetness resulting in a much hotter flavor.
Recipe Ideas
Recipes that include Shunkyo Radish. One
is easiest, three is harder.
| Jaime Farms | Homepage |
Seasons/Availability
California Shunkyo Radishes are generally found at the market throughout late spring to mid-summer.
Current Facts
Shunkyo Radishes are an early radish variety that are best sown in spring but they are slow to bolt so can be sown throughout the year in mild climates.
Description/Taste
A 30-day radish that is shaped like a carrot, best picked at 4 inches, allowing it to retain its signature hot and sweet flavor. The root's color is a deep rich, surprisingly electric pink. The rhubarb colored stems and strapleaf foliage are smooth and edible.
Applications
Historically these radishes have been, boiled, pickled or tossed into soups. Don't let history sway you from eating this radish raw on its own, slice and toss in sesame oil with sea salt as a first course, spice up a salad or preserve the flavor in a unique puree and pair with arctic char or salmon.
Geography/History
Locally grown in California and native to Northern China, Shunkyo radishes are harvested when the roots reach four inches in length. During winter months, the plants require less water which results in a sweeter taste. During warmer months, the plants absorb more water which causes some loss of their sweetness resulting in a much hotter flavor.
Recipe Ideas
Recipes that include Shunkyo Radish. One
is easiest, three is harder.| Tangled Branches |
|
Reddish Radish Relish |
| In Erika's Kitchen |
|
Standing up for the radishes of the world salad |
| Fabulous Foods |
|
Radish Hot and Sour Soup |
