Fresh Bundles - whole radishes will keep up to one week when separated from the greens and stored in a sealed container in the refrigerator.

Radish greens are edible and can be tossed into salads, sautéed as a cooked green, stirred into soups, or mixed into egg-based dishes, rice recipes, and vegetables.

Easter Egg Blend; Ranging in colours from pink, purple, red, white and yellow! Easter Egg radishes are known for their colourful nature and crisp, snap-like consistency and have a mild and peppery flavour with earthy and sweet undertones. The roots should be washed and can be consumed straight out of hand, or they can be sliced and layered on salted butter bread. These radishes can also be used as colourful, edible garnish, displayed on crudité platters, tossed into salads or shredded into slaws. Try chopping the radishes as a topping for tacos, layering them into sandwiches, or eating them as a healthy snack with dips and spreads. These radishes can be roasted to bring out their natural sweetness, braised or stewed as a side dish, or sautéed with fresh herbs. The radishes can be used in any recipe calling for globe radishes and are also pickled for extended use. Beyond the roots, radish leaves are edible and can be sautéed, steamed, boiled, stir-fried, or sautéed.

French Breakfast; French Breakfast radishes have a mild, earthy, and peppery flavour. When the roots are cooked, they develop a subtly sweet, nutty, and mellow taste. In addition to the roots, the leafy green tops are edible and have a crisp texture with a vegetal, green, and slightly peppery flavour. The elongated roots can be consumed straight out of hand and have a pleasing shape for displaying on vegetable platters and dipping in sauces. The radishes can also be chopped and tossed into salads, diced as a fresh topping over tacos, or halved and added to tea sandwiches. French Breakfast radishes are most popularly scored with an X and dipped in butter as a snack in France. The radishes are also sprinkled with salt or placed on top of salted buttered toast, known as radis beurre et pain grille. Try them cooked to enhance the root’s sweet and mellow flavour. The radishes can be incorporated into stir-fries, chopped into omelettes, roasted as a stand-alone side dish, or braised and served with savoury meat dishes. They can also be thinly sliced and added to casseroles, incorporated into soups, or pickled as a tangy condiment. radish greens are edible and can be tossed into salads, sautéed as a cooked green, stirred into soups, or mixed into egg-based dishes, rice recipes, and vegetables.