Available late March through November
STORAGE
Store, refrigerated, with the greens removed in a plastic bag for up to a month. Store the greens in their own bag; they’re delish wilted into eggs or sautéed with garlic for a grain bowl.
FAVE WAYS TO PREPARE
-Slice, shave, quarter or halve for a crunchy salad, taco, or porridge topper. Be French and top a halved radish with butter and flaky salt…oui, oui!
-Quick Pickle, for the same use as above. Maddy likes to add mustard seeds and red pepper flakes to her radish brine.
-Use as a vehicle for your favorite dip. We usually go for an herby-yogurt-tahini dip, but this shishito pepper-pistachio dip takes it to the next level.
-Sauté in a skillet ‘til deeply browned and tender. Drizzle with honey (or agave or maple syrup) and red wine vinegar, season with salt, pep, and red pepper flakes. Top with sesame seeds.