Radishes

We grow two types of bunched radishes. Regular round red 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. If the weather is hot and dry radishes will be especially spicy and tend to milder with cooler weather. IMG_2204

Braised Radishes

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

Roasted Radishes

 

Napa Cabbage

Napa Cabbage is a large, leafy cabbage, also known as Chinese Cabbage and is very prevalent in Asian cooking. It can be enjoyed raw, thinly sliced in a salad with a sesame oil based dressing, or added to spring rolls and wraps. When cooked it works well in stir fries or soups.