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Easter Egg Radish
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Sporting attractive colors of pink, red, purple, violet and white, the interior flesh of the appropriately named Easter egg radish is pure white. This showy radish variety offers an excellent quality that remains firm, crisp and tender beyond maturity. The flavor is mild yet snappy and the blend of striking colors makes a lovely salad presentation.
Easter Egg radishes are available from Jaime Farms in the winter and spring.
Depending upon the time of harvest, there are two main categories of radishes: spring or winter. Producing a smaller radish, the Easter Egg variety is a spring radish harvested early in the growing season. Winter radishes grow more slowly and are harvested later resulting in elongated or larger round vegetables. Radishes, of the genus Raphanus sativus, prefer to grow in spring or late summer when days are shorter, the sun is less bright and temperatures are cooler. Some varieties, however, do very well in summer heat. A quick crop, eager Easter Egg radishes mature in 28 days after planting.
Radishes provide a good source of vitamin C and are low in calories. One cup contains about 20 calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
This attractive radish adds excellent flavor when grated into salads, soups, stews and stir-fries. Blend raw or cooked with other vegetables for a tasty side dish with a bit of bite. Crunchy Easter Egg radishes make an attractive addition to vegetable trays; serve with dressing or dip. Enhance flavor with chervil, chives and parsley. Boil edible radish leaves; use like cress in salads. To store, clip off tops; wrap in plastic; refrigerate. Use within four to seven days for optimum quality and flavor.
Radishes are especially favored in Chinese cuisine and served julienne'd in a special New Year's dish in the company of dried apricots and a sweet-and-sour sauce. Often peeled to lessen the peppery taste, Chinese cuisine serves the peel as a braised vegetable. During Oktoberfest, German communities love eating thinly sliced, spiral-cut radishes with dark bread and butter. Rettichsalat, a white-radish salad served with steak, is another German favorite.
Locally grown in California at Jaime Farms, this renowned and prosperous farm has been growing outstanding produce since 1997. Producers of more than one hundred-fifty premium products, Jaime Farms has several locations in California including 7 acres at City of Industry, 25 acres in Yucca Valley, 10 acres in Santa Maria and 40 acres in Barstow.
Recipes that include Easter Egg Radish. One is easiest, three is harder.
|With Food and Love||Potato-less Potato Salad with Poached Radishes|