Inventory, bunch : 0
This item was last sold on : 02/12/17
|Coleman Family Farms||Homepage|
Shunkyo radishes are long and narrow, reminiscent of a carrot shape. The root is smooth and nearly hairless with a rich, electric pink coloring. Its internal flesh is crisp and bright white. Attached to the root are rhubarb colored stems and green leaves which are smooth and edible as well. For best flavor and texture Shunkyo radishes should be picked when between four and five inches in length. They offer a classic radish flavor that is both sweet and exceptionally spicy.
Shunkyo radishes are available year-round with a peak season in the spring.
Shunkyo radishes are botanically a part of Raphanus sativus and a member of the Brassicaceae family. Known as a dual purpose or “eat all” crop, the Shunkyo radish is grown both for its root and its leafy greens.
Radishes are an excellent source of vitamin C with both the roots and greens offering a significant amount. Historically radishes were even consumed by sailors for the vitamin C content which helped prevent scurvy during lengthy trips at sea. Additionally, Shunkyo radishes offer folic acid, potassium, vitamin B6, fiber, iron, and water.
Shunkyo radishes can be used as a raw ingredient or in cooked preparations. Both the greens and the root are edible. Greens can be added to sautés, soups or anywhere where cooked greens are called for. The root can be served whole as a crudité alongside cream based dips and soft cheeses. Sliced thin Shunkyo radish can be added to sandwiches, tacos, salads, or cold noodle dishes. Shunkyo slices will also compliment and add a spicy bite to sushi and sashimi. When cooked sliced Shunkyo radish can be prepared sautéed, braised, or roasted. Shunkyo radishes are also ideal for pickled preparations either sliced or whole. To store, keep Shunkyo radishes dry and refrigerated. The root can be refrigerated and used within one to two weeks, the greens may wilt faster however and are best consumed within one week.
The Shunkyo radish is a popular radish variety used in Korea, China, and Japan. Both the leaves and root are used to prepare kimchee, stir-fries, soups, and fermented greens.
Shunkyo radishes are an open pollinated Heirloom radish that originated in northern China. Shunkyo radishes are harvested about thirty days after planting when their roots reach four to five inches in length. Shunkyo are an early radish variety that are best sown in spring after the risk of frost has past but before the heat of summer sets in. They are slow to bolt so can, however, be sown throughout the year in mild climates.
Recipes that include Shunkyo Radish. One is easiest, three is harder.
|Plan to Plate||Asian Turkey Meatballs and Stir Fried Veggies|
|Megan Mitchell||Roasted Shunkyo Radishes and Fennel in a Chive Dressing|
|Healthy Times||Shunkyo Radish and Tofu Soup|
|Sub Edge Farm||Mizuna, Joi Choi and Tofu Stir Fry|
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