The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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Zlata radishes are early-maturing root vegetables with long leafy greens measuring up to 15 centimeters tall. The round to oblong tuber is small, measuring about 6 centimeters in diameter. Zlata radishes have a thin, golden yellow, russet colored skin. The roots may also have a long, thin, taproot growing from the bottom of the radish. The flesh is a bright white. Zlata radishes have a crisp and crunchy, yet tender texture. The taste can range from mild to intensely spicy with age, with a hint of sweetness.
Zlata radishes are available in the spring and through the early fall months.
Zlata radishes are an early season variety of Raphanus sativus. The word “zlata” is Slovenian for gold, referring to the root’s color. Zlata radishes are sometimes referred to as Golden Garden radishes or Zlata Summer radish. The European variety grows quickly from seed and can be grown continuously throughout the summer. The Zlata radish is very similar to another variety, Golden Helios, which may very likely be the same variety under a different name.
Zlata radishes are a good source of vitamins B6 and C, folic acid, and potassium. The golden hued roots also contain calcium, magnesium, and iron.
Zlata radishes can be used like any other radish varieties. They can be eaten raw, either whole, or sliced, added to salads or as a garnish. The young leaves and stems of the Zlata radishes can be sautéed like any other greens. Zlata radishes are ideal for braising and sauteeing in butter or oil. Pair with other radish varieties, onions and herbs like thyme for a side dish. Put sliced Zlata radishes on toast, topped with soft herbed cheese or on sandwiches. Zlata radishes can be pickled in vinegar to preserve. Refrigerated, the Polish variety will keep for up to a week.
In Czechoslovakia, radishes are popular and are often prepared sautéed in butter or in a traditional radish cheese spread called ‘pomazanka z redkvicek a syra’. This spread is made with cream cheese, butter, chives or green onions and shredded radish and is typically served on rye bread. The spread is considered a comfort food in the small country.
The Zlata radish is believed to be an heirloom variety from what was once western Russia and is now Poland, Czechia, and Slovakia. This variety is most often attributed to Poland. Radishes were originally thought to be native to China. The golden Zlata radish is more common in home gardens and can be found through small farms at local farmer’s markets.