Radish (Raphanus sativa)

Radishes come in a multitude of shapes, sizes and colors besides our common round, red radish. In Eastern Europe and Russia, black radishes are commonly mixed into various dishes. The daikon radish of East Asia is grated and eaten raw, cooked into soups and stews, and pickled. At the farm, we also grow a meat radish which is white on the outside and pink on the inside.

Storage Tips:

Recipes:

Lemony Carrot and Radish Salad

1 lemon, juiced
2 lg carrots, grated
1 6-7-inch piece of daikon, grated
1/2 tsp sea salt

Combine and mix all together.optional: Add fresh chopped parley, watercress, or mizuna. You can also dress the salad with rice vinegar, tamari and rice vinegar, or a little flax seed oil.

Chile Radish Salsa (from: More Recipes from a Kitchen Garden)

1 serrano chile pepper, roasted, peeled, seeded, and finely chopped
2 jalapeno peppers, similarly prepared
1 anaheim chile, the same
1 large clove garlic, minced
1 cup finely diced radishes
1 cup seeded, finely diced cucumbers
5 scallions, finely chopped
2 cups finely diced tomatoes
3 Tbsp fresh lime juice
3 Tbsp olive oil
1/2 cup chopped cilantro
salt to taste

In a bowl combine chilies and veggies. Stir in lime juice and olive oil. Add cilantro and salt to taste. Refrigerate one hour. Drain off excess liquid before serving. Makes about 3 cups.

Winter Stew With Daikon
(from Madhur Jaffrey's World of the East Vegetarian Cooking)

8 dried shiitake mushrooms
1/3 lb. udon noodles
2 scallions, chopped
1 carrot, chopped
5 cabbage leaves, chopped
4 fresh water chestnuts, halved
5 ounces mudium tofu, cubed
4 cups stock
salt
1 tsp. soy sauce
1 tsp. mirin
8 pieces peeled daikon, 1/2 " thick

Soak mushrooms in hot water for half an hour. Drain; cut off hard stems, cut in half.
Cook udon according to package. Drain immediately. Put in bowl of cold water.
Combine the stock, salt, soy sauce and mirin in a pot. Heat the stock. Add veggies. Cook until tender. Add noodles and tofu and cook until they're just heated through. Serves 4.

Daikon Relish
(From The Rolling Prairie Cookbook, available for sale in our Farm Shop)

1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1/2 cup coarsely grated daikon
1/4 tsp. salt
cayenne pepper to taste
1 Tbsp. lemon juice
1/2 cup lowfat yogurt or light sour cream (optional)

Combine all ingredients. Allow flavors to blend for several hours in the refrigerator before serving. Makes approx. 1 1/2 cups. Delicious served with Indian food or to embellish a meal of rice and beans.