About

Radishes

One of our favorite root veggies to pull out of the ground in early spring these crunchy, peppery and vibrant vegetables never disappoint. The greens are edible as well and make a great pesto or salad green. We prefer eating them with a little dirt still on them but of course, they’re lovely when enjoyed washed, cleaned and eaten in salads, topped on toast (think butter and thinly sliced radishes) or roasted. They’re one of the crunchiest vegetables we grow and I love the texture and flavor they add to almost any recipe. There is a wide variety of radishes ranging from the classic red rounds, to daikons, black radishes, and even watermelon radishes. They all very slightly in spice level but can be used interchangeably in recipes. When we’re in a pinch for time our go-to lunch is a thick sliced of toasted baguette spread with ricotta, thinly sliced radishes, olive oil and sea salt. It doesn’t get more basic or delicious than that!

Times

Spring, Fall, Summer

Cooking Options

Raw, Roasted, Sautéd, Grilled, Steamed

Storage Best Practice

Remove the greens immediately (they leach moisture from the roots causing them to go soft quickly) and keep the tops and roots in separate plastic bags in the ridge for up to 2 weeks.

All Radishes Recipes

Simple Radish & Herb Salad

August 09, 2017

Savory Oatmeal with Miso Butter

July 13, 2017

Miso Harissa Salmon & Veggie Salad

June 23, 2017

Grilled Radishes with Radish Greens Chimichurri

June 13, 2017

Simple Mizuna Salad

June 06, 2017

Radish & Herb Cashew Ricotta Crostini

June 05, 2017

A Really Good Salad

December 28, 2016

Sesame Noodle Bowls with Lemongrass Meatballs

October 31, 2016

Tumbleweed Farm Summer Slaw

July 28, 2016

buttered radishes & ricotta toast

July 24, 2016

Charred Romaine with Smoky Seed Clusters

July 22, 2016

Smoked Salmon Lentil Bowl with Yogurt-Dill Sauce

July 21, 2016

Honey & Soy Glazed Radishes

July 19, 2016

Chicken Tacos with Bok Choy & Radish Slaw

June 30, 2016

Spring Salad with Garlic Scape Herbed Croutons

June 08, 2016

Chickpea Pancakes with Radish Top & Herb Yogurt Sauce

May 30, 2016

Chicken with Charred Bok Choy, Radishes & Peanut Sauce

May 13, 2016

Spring Tartines with Cashew & Caper Dill Spread

May 09, 2016

Cauliflower “Couscous” with Peas, Mint & Feta

May 02, 2016

Kale Salad with Grilled Chicken & Dijon Tahini Dressing

April 29, 2016

Spring Pea Spaghetti with Herbed Tahini Sauce

April 25, 2016

Scallion Miso Butter with Spring Veggies

April 19, 2016

Tahini-Miso Spread + Watermelon Radish Toast

September 23, 2015

Zucchini & Quinoa Salad with Fresh Herbs

July 01, 2015

Lemony Lentil & Herb Lettuce Cups

June 29, 2015

Radishes with Garlic Scape Herb Butter

June 08, 2015

Grilled Bok Choy & Turnip Rice Bowls with Soy Sesame Sauce

June 03, 2015

Lentil Walnut Tacos with Smokey Cashew Queso Sauce

April 20, 2015

Chickpea Banh Mi Pizza

March 11, 2015

Avocado Toast with Pomegranates, Radishes & Cashew Cream

February 25, 2015

Thai Peanut Sweet Potato Cabbage Cups

February 09, 2015

Grilled Fennel & Pea Salad with Fennel Frond Pesto

August 13, 2014

Cucumber Chickpea Salad + Lemon-Herb Tahini Sauce

July 27, 2014

Thai Kale Salad with Sesame Polenta Croutons

June 13, 2014

Mustard Greens & Egg Breakfast Skillet

June 01, 2014

Radish and Cabbage Salad with Peanut Dressing

March 26, 2014

Garlicky Kale & Farro Salad

March 21, 2014

spring quinoa salad in cabbage bowls with lemon-lime vinaigrette

May 30, 2013

A Very Tired Farmer

July 22, 2010