Eat 5 A Day for Good Health!
Nutritional and Other Information
About Radishes from
the Barren County Farmers' Market




Eat 5 A Day for Good Health!

 

Another member of the crucifer family, radishes are related to broccoli, cauliflower, and cabbage. They date back thousands of years in China, Greece, and Egypt. The name radish comes from “radix” which means root. They get their pungency from the mustard oils they contain.

Radishes vary in size, shape, and color. They may be round and red with white flesh; black, turnip-like in size, and very pungent; pink, oblong, and sweet (French breakfast radishes); carrot-shaped, large, and white (daikons).

Most radishes are eaten raw but they can be added to soups and other vegetables to add flavor. Radish greens are a good addition to salads.

 

Eat 5 A Day for Good Health!

 

Selecting a quality product

Radishes may be sold with or without their leaves attached. If the leaves are attached, look for bunches with crisp, green leaves as these can be added to salads.

Choose globe radishes that are 1 inch or less in diameter to assure a mild flavor and a non-woody texture.

Lightweight radishes are an indication that they are “pithy” and will not be very enjoyable.

 

Eat 5 A Day for Good Health!

Tips on Storage

 

If the radishes have their leaves intact, remove them and store the leaves separate from the roots.

Radishes will keep well for up to 2 weeks if stored in the vegetable crisper of the refrigerator. Wrap in a damp cloth or a perforated plastic bag.

For long-term storage of winter radishes such as black radishes and daikons, pack them in moist sand and store in a cool location such as an unheated basement or root cellar.

Tips on cooking

Scrub radishes well before preparing. Black radishes may be peeled if the skin is thick.

Ways to use:

Raw on a vegetable tray - radish roses are nice
Baked or roasted with other root vegetables
Include radish greens in soups and salads
Add radishes to potato salads or stir-fries




Recipes

Smashed Radishes

Yield: 6 Servings

20 radishes
1/4 tsp salt
1 tbsp soy sauce
2 tbsp vinegar
1 tsp sugar
1/2 tsp salt
1 tsp peanut oil

1. Wash and trim radishes. Lay each on its side, then crush by pounding decisively once or twice with the side of a cleaver or the bottom of a glass. (The radishes should split open, but not break in two.)

2. Sprinkle with salt and let stand 5 to 10 minutes; then drain. Transfer to a bowl.

3. Combine soy sauce, vinegar, sugar and remaining salt. Add to radishes and toss gently. Refrigerate, covered, only to chill (about 20 minutes). Sprinkle with peanut oil just before serving.

NOTE: Instead of crushing the radishes, you may make a crisscross cut in the top of each, to let the seasonings penetrate.

VARIATION : For the peanut oil, substitute a few drops of sesame oil. At the end of step 2, add 1 green pepper, slivered. In step 3, add 1 garlic clove, minced, to the dressing.




Stuffed Radishes

Yield: 36 Servings

1 lb radishes; halved crosswise
4 oz cream cheese; softened
1/2 c kalamata olives; pitted, minced
2 tb minced fresh parsley leaves; plus small sprigs for garnish

Trim the narrow end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out a 3/4-inch cavity in each half, dropping the halves as they are hollowed into a bowl of ice and cold water. In a bowl cream the cream cheese, stir in the olives, the minced parsley, and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip. Transfer the radishes, hollowed-sides down, to paper towels, let them drain for 5 minutes, and pipe the cream cheese mixture into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1 1/2 hours in advance and kept covered and chilled. This recipe yields 36 hors d'oeuvres.




Radishes And Red Onion Salad

Yield: 4 Servings

1 sm red onion
2 bunches radishes
15 oz mandarin oranges; drain and reserve
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar

Halve and thinly slice the red onion. Rinse the radishes and thinly slice them. In a bowl, gently toss the onions, radishes, and oranges together with the olive oil and vinegar. Add 2 tbsp orange syrup and toss again. Pour into deep platter and serve at room temperature.




Daikon And Chicken Soup

Yield: 4 Servings

1 fresh green chile
3 tbsp rice vinegar
5 cups no-salt-added chicken broth
2 cups thinly sliced peeled daikon radish (1/2 pound)
1 lb skinned boned chicken breasts, thinly sliced
2 tbsp fish sauce
1 tbsp fresh lime juice
1/8 tsp sugar
2 cups hot cooked long-grain rice
Chopped fresh cilantro, (optional)

Remove stem from chile; cut chile in half lengthwise, and discard seeds. Combine chile and vinegar in a blender, and process until smooth; set aside. Bring broth to a simmer in a large saucepan; add radish, and cook 5 minutes. Add chile mixture, chicken, and next 3 ingredients; simmer 5 minutes or until chicken is done. Stir in rice; garnish with cilantro, if desired. Yield: 1-1/2 quarts (serving size: 1-1/2 cups).

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