Produce of the Week; Winter Radishes

This year we are trying out many different coloured specialty or also know as winter radishes. Two new green and white coloured varieties are Japanese Wasabi and Luobo. The full white kind is called Alpine. These are wonderful storing radishes and we will be growing a couple of different sowings throughout the year, especially for our winter storage. All of these 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, unwashed winter radishes will keep 2 weeks stored in a plastic bag in the refrigerator. Radish greens should be removed prior to storage and kept in a separate plastic bag for 1 to 3 days.

Japanese Wasabi; The unmistakably pungent flavour of wasabi can clear your sinuses. The wasabi-green skin and flesh is crisp and succulent, with a strong heat reminiscent of the much loved Japanese horseradish paste.The flavour is sharp and is for lovers of strong spice. Add this peppery and earthy flavoured radish to everything, from grated on stir fries, tacos and sandwiches to sliced paper thin to enhance a salad or your favourite Asian recipe.

Green Luobo - AKA Green Meat or Green Flesh; This variety has a crunchy consistency and pungent spicy flavour. As the roots mature, their spicy flavour becomes milder, allowing the sweeter notes of the vegetable to shine. When raw, the flesh can be thinly sliced and incorporated into salads, used as a raw vessel for dips, or chopped, mixed into slaws, topped on tacos. The brilliant, bi-coloured flesh adds visual appeal to sandwiches, appetizer plates, sashimi, pickled and fermented preparations. You can also try them sliced into chips and fried, chopped and tossed into curries and stews, sliced and roasted, or toss into stir-fries. Once cooked, the flesh softens to a creamier consistency, and the radishes develop a more neutral flavour with sweet, nutty, and earthy notes.

White Alpine; Most common type grown for kimchi in Korea, they are sweeter than the long, white, Japanese types. Mild, peppery, and subtly sweet flavour when raw with a crisp and succulent nature. When the roots are cooked, their flavour deepens into a smooth, sweet, and neutral taste, and their flesh softens into a velvety consistency. Chopped and tossed into salads, thinly sliced and layered into sandwiches, wrapped into fresh spring rolls, or cut into sticks and served with dips on appetizer platters. Try them simmered into soups and stews, stir fries, braised and served with roasted meats.

These radishes pair well with;

Fruits & Vegetables; peppers, mushrooms, carrots, cucumbers, onions, garlic, cabbage and citrus fruits.

Meat & Dairy; pork, poultry, beef, fish, duck, and sour cream.

Others; ginger, lemongrass, mint, cilantro, miso, maple syrup, vinegar, sesame seeds, honey and soy sauce.

Recipes;

Rainbow Radish And Edible Flower Salad With Blood Orange Vinaigrette; https://thefeedfeed.com/thenonchalantcook/rainbow-radish-and-edible-flower-salad-with-blood-orange-vinaigrette

Radish with Herbed Tahini Sauce; https://withfoodandlove.com/roasted-watermelon-radishes-with-herbed-tahini-sauce/

The Ultimate Guide on Roasted Radishes; https://wavesinthekitchen.com/ultimate-guide-on-roasted-radishes/#recipe