Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
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.
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. Harvested young, when the roots are just two inches in length, baby Shunkyo radishes are sweet, tender and a culinary eye-catcher.
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 strap-leaf 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 these tasty 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.
| Rutiz 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. Harvested young, when the roots are just two inches in length, baby Shunkyo radishes are sweet, tender and a culinary eye-catcher.
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 strap-leaf 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 these tasty 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.| In Erika's Kitchen |
|
Standing up for the radishes of the world salad |
