Per 8oz - this year we are trying out many different coloured specialty or also know as winter radishes. They are wonderful for storing and all belong to the daikon family with leaves that are edible, very similar to mustard greens. The radishes can be eaten with or without the skin.

Whole winter radishes will keep two - three weeks stored in a plastic bag in the refrigerator.

Summer Cross No. 3 - White

This variety has a mildly sweet and peppery flavour well suited for raw, cooked, and pickled preparations. The flesh can be thinly sliced or grated into green salads or slaws. Served on veggie plates with creamy dips, chopped and used as a topping over tacos, sliced and layered into sandwiches, or shredded to add into coleslaws. They can be grilled, sautéed, roasted, steamed, braised, boiled, or stir-fried to develop a starchy texture similar to a potato. The flesh can be cooked with butter and sprinkled with salt as a simple side dish, roasted into chips, simmered in soups, curries, and stews, or braised as a savoury vegetable. The radishes can also be pickled or fermented for extended use and consumed as a tangy condiment or snack.

Nero Tondo or also known by Black Spanish.

These radishes should feel heavy for their size and offer a hot, earthy, peppery flavour. The zesty pungent kick comes from the black skin. Slice them into thin pieces and served on veggie platters, with seafood, smoked meats, shredded and tossed into side salads, slaws or chopped into salsa, tacos and sandwiches. When cooked, they will mellow in flavour and develop a sweeter notes. Try them in stir-fries, sautéed with butter and salt, or thinly sliced and fried into chips. They develop a soft texture once cooked.