TASTE - Early-season radishes are much more mild & less peppery than late-season radish. Crunchy raw & creamy when cooked. Greens taste peppery and are great for cooking.
COOKING TECHNIQUES - Simply wash and trim root end & enjoy. Best RAW or lightly cooked. pickled. Grated. roasted. steamed.
STORAGE - Store unwashed in a plastic bag in fridge. Keep greens separate and use within a day or two.
DISH IDEAS - Sliced with salt and pepper. Mixed into chopped salad. pickled in vinegar. pizza topping. sauteed with butter and topped with cheese. Thinly sliced on a bagel with cream cheese. grated into a slaw.
TASTE - ENTIRELY DIFFERENT FROM A LATE-SEASON TURNIP. CRUNCHY, MILD, ALMOST SWEET.
COOKING TECHNIQUES - SIMPLY WASH AND TRIM ROOT END & ENJOY. BEST RAW OR GENTLY COOKED. GREAT FOR QUICK PICKLES!
STORAGE - STORE UNWASHED IN A PLASTIC BAG IN FRIDGE. KEEP GREENS SEPARATE AND USE WITHIN A DAY OR TWO.
DISH IDEAS - SLICED WITH SALT AND PEPPER. MIXED INTO CHOPPED SALAD WITH FRESH GREENS AND VINAIGRETTE. DIP WITH HUMMUS. THINLY SLICED ON SANDWICHES. STIR FRIED WITH NOODLES OR RICE. LIGHTLY COOKED IN BUTTER, PARMESAN, & PEPPER.
COOKING TECHNIQUES - RAW, SAUTE, BAKE, BLANCH, BRAISE, GRILL, STEAM. Best raw. Trim away bitter outer skin. Cook and eat leaves like you would kale.
STORAGE - Store in crisper Drawer
DISH IDEAS - cut into sticks and sprinkle with salt & pepper. Grate raw and mix into slaw or potato salad. add to chopped green salads. vegetable fried rice. Noodles. Stir Fry. Roasted with carrots. mix in with mac and cheese. Mix with BBQ sauce & Grill
Taste - moderately sweet - bitter depending on variety
Cooking techniques - raw, saute, bake, blanch, braise, grill, steam. If eating raw, massage the leaves with a little salt for a softer texture (breaks down the tough cell wall)
Storage - wash, chop, dry and store in an airtight container or plastic bag with a damp paper towel
Dish Ideas - Toss a bit of chopped kale into everything! Salads, pizza topping, stir fry, baked into casseroles, served with eggs, broiled kale chips
Taste - mild, stalks are slightly salty like celery
Cooking techniques - Best when cooked but can be eaten raw. Cook the stalks like asparagus and the leaves like spinach. Bake, braise, saute, blanch, steam. The stalks are wonderful pickled or fermented.
Storage - Wash, dry, chop and store in a container in the fridge. Or wrap leaves loosely with a damp paper towel and store in an unsealed plastic bag in the crisper. It will keep well for a few days to a week
Dish Ideas - Saute with garlic and lemon juice. Toss with pasta and sauce. Add to hearty stews. Bake into a frittata or cook with eggs.
