We grow two types of radishes. A mix of whites, purples, pinks and red called easter egg radishes and the long skinny bi color French breakfast. Radishes are known for their crisp flesh and peppery flavor and are generally eaten raw, though they can also be steamed and tossed with salt and butter or added to stir fries.

Braised Radishes

Napa Cabbage and Radish Slaw (you can also use bok choi, regular cabbage, hon tsai tai and other greens in place of the napa cabbage)

Roasted Radishes


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