Radishes

Apr 8

We grow quite a few different varieties of radishes at Featherstone, but they all fall into two categories: tender spring radishes or fall storage radishes. In the spring, we offer “french breakfast” and “easter egg” radishes, both of which will come bunched with the green tops still attached. These spring varieties are your typical radish: on the smaller side, zingy, crisp, and can be eaten with minimal prep. We generally start harvesting spring radishes in early June, and may have them available through early July.

In the fall, we harvest our storage radishes: watermelon and daikon. Watermelon radishes have a bright pink interior beneath their pale green skin, while daikon have that classic crisp white interior beneath vibrant pink or purple skin. Our winter radishes will be available starting in September and throughout the entirety of our Winter CSA program. Both of these storage types have thick skins that make them great for storage, but ALL of the radishes we grow can be used the same way: in salads, on sandwiches, pickled, roasted, or dipped in hummus. Yum!

Storage Tips

For radishes that arrive with their green tops still attached, it is best to separate the tops from the roots for storage. The greens are edible, and can be used like arugula (though I would suggest cooking/wilting them, as they can occasionally have tiny prickles on the leaves). Rinse the roots and store in an airtight container. Keep the tops dry and store in an almost-airtight container: leave a bit of space to breathe.

For fall storage radishes, these will come already in a bag. I would recommend opening the bag just slightly if it is tied. These will store in your fridge in the bag they come in for a very long time! Make sure to check periodically for breakdown or mushy spots if you plan to store for more than a month.