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RAVISHING RADISHES
11/18/16 — Heydon Hatcher
Turkey time is just around the corner! If the prospect of stuffing yourself with all the many delectable Thanksgiving dishes has you salivating already, well, you are not alone. We’re all ready for the post-election binge eating here at the farm. If this holiday season has crept up on you, leaving you little or no time to prepare a menu for the impending feast, don’t fret, Dai Due and JBG have your back. Along with a spectrum of locally and substantially sourced meats (did someone say Turducken Sausage?), you can pre-order a JBG produce bundle straight from Dai Due. Check out the menu and order here! Produce comes with some recipes crafted just for the occasion.
![Photo by Scott David Gordon.]()
Photo by Scott David Gordon.
Speaking of relishing upcoming food festivities, have you visited one of our market stands recently and feasted your eyes upon our vast array of radishes? Maybe the influx of these multi-colored roots excites you? Maybe the novel specialty varieties and unfamiliar names is daunting? Maybe you’ve never really delved into the radish world before and are grappling with a good way to approach these baffling veggies... Regardless, we’re here for you! This week we seek to demystify these mysterious roots and answer some of your lingering and burning questions (just like we did for Asian greens)!
Radishes, or Raphanus sativus, originate from Southeast Asia with wild varieties being found and cultivated in Central Asia, India, and central China as well. Hailing from the Brassicaceae family, these roots are said to be some of the first crops introduced to the Americas from Europe (they have been farmed in Europe since pre-Roman times). Chockful of vitamin C, potassium, fiber, riboflavin, and folate, whether you have a cold or your immune system just needs a boost, this zinger of a veggie will clear your sinuses right out! But, that’s just the tip of the iceberg, check out the arsenal of positive rad[ish] benefits here.
![Watermelon radish. Photo by Scott David Gordon.]()
Watermelon radish. Photo by Scott David Gordon.
Watermelon Radish - The watermelon radish, named for it’s magenta-pink striated inside similar in hue to that of a watermelon, has a pale exterior with some green coloring at the top of the root. It has a peppery taste that is mild, and a succulent crunch. Nature's neon vegetable, and natural source of Vitamin C - here for an immune boost if you're feeling low. They are the perfect addition to springs rolls, not to mention very aesthetically pleasing.
![Watermelon Radishes. Photo by Scott David Gordon.]()
Watermelon Radishes. Photo by Scott David Gordon.
Black Spanish Radish - Known for it’s black exterior, this hardy crop has been cultivated since medieval times because it thrives in harsh winter-time conditions and is nutrient dense to boot. With a thick, dark skin and pale white inside, these hot, peppery radishes are a great spicy topping to soups and salads. This radish also shines as the main ingredient in a dish, check out this awesome Black Spanish Radish salad recipe, simple and delicious.
White Icicle Radish - These slender white-rooted veggies sure are fun to eat. With a crisp, thin skin and mild flavor, try these roots raw or roasted… you might get a hint of sweetness. If you’re trying to get your kids to eat more veggies, these are a good bet! Their pure white color will please even the most green-averse picky eaters.
Minowase Daikon Radish (Minowase Summer Cross) - This hybrid radish is a popular Japanese crop. A large white (inside and out) root veggie that has great crunch and a mild to sweet taste! Great in a variety of recipes whether it be stir-fried, steamed or pickled. Chop these up and dip them in some hummus as an easy snack on the go!
![Minowase Daikon Radish. Photo by Scott David Gordon.]()
Minowase Daikon Radish. Photo by Scott David Gordon.
Zlata Radish - Meaning “gold” in Czech, these golden brown potato doppelgangers pack a peppery punch. Its tasty white insides are the perfect amount of crispy and juicy. Braise ‘em or eat ‘em raw, they sure are scrumptious!
Red Radish (Crunchy Royale) - On the sweeter side of Team Rad(ish), these royally red beauties have beautifully uniform and bulbous roots. If you can’t use them right away, these radishes preserve well in the fridge! Try these raw with cold butter and salt as a sandwich (a Mike Mosley favorite).
![Red Radishes. Photo by Scott David Gordon.]()
Red Radishes. Photo by Scott David Gordon.
French Breakfast Radish - These French heirlooms are elegant and picturesque. With scarlet skins that shade to white at the base, these mild-tasting roots are great with sea salt, Kerry Gold butter, fresh bread, and white wine to pair (A Charlotte McClure favorite).
Easter Egg Radish - Aptly named, this multi-colored mix of radishes ranges in hues from white to purple to red to pink. Petite and crisp, these are white-fleshed and mild to taste. Chop them up and brighten your salad with the many colors of the rainbow, kids will love it!
![Easter Egg Radishes. Photo by Scott David Gordon.]()
Easter Egg Radishes. Photo by Scott David Gordon.
Plum Purple Radish - Bright purple skin and a very, very spicy taste… need to kick a cold? Pop a couple of these in your mouth and a sinus clearing will ensue.
Chinese Pink Radish - With a pink verging on red skin and a white flesh, these elongated radishes are another Asian variety that do well in the heat. These radishes are perfect for pickling, give it a try!
![Chinese Pink Radishes. Photo by Scott David Gordon.]()
Chinese Pink Radishes. Photo by Scott David Gordon.
Keep an eye out for some more specialty radishes on the way! Amethyst Radishes, Red Top Radishes, Korean Purple Daikon Radishes, Chinese Green Radish, Green Neck Radish… we’ve gone radish crazy! Oh my!
Together with the Drafthouse's Rolling Roadshow, we're thrilled to host another film on the farm - The Grinch! Come out to the farm for a full day of Holiday Events, then settle in with some hot chocolate to watch The Grinch. We'll be screening both the TV special as well as the live action version. Tickets on sale now, get them here!
Winter means citrus! Place your order here.
If your family is headed out of town for the holidays, we hope you will consider donating your CSA share to The Settlement Home or SafePlace. Find more information about donating here.
In town and curious about Thanksgiving CSA schedule changes? Click here.
Photo by Scott David Gordon.
Speaking of relishing upcoming food festivities, have you visited one of our market stands recently and feasted your eyes upon our vast array of radishes? Maybe the influx of these multi-colored roots excites you? Maybe the novel specialty varieties and unfamiliar names is daunting? Maybe you’ve never really delved into the radish world before and are grappling with a good way to approach these baffling veggies... Regardless, we’re here for you! This week we seek to demystify these mysterious roots and answer some of your lingering and burning questions (just like we did for Asian greens)!
Radishes, or Raphanus sativus, originate from Southeast Asia with wild varieties being found and cultivated in Central Asia, India, and central China as well. Hailing from the Brassicaceae family, these roots are said to be some of the first crops introduced to the Americas from Europe (they have been farmed in Europe since pre-Roman times). Chockful of vitamin C, potassium, fiber, riboflavin, and folate, whether you have a cold or your immune system just needs a boost, this zinger of a veggie will clear your sinuses right out! But, that’s just the tip of the iceberg, check out the arsenal of positive rad[ish] benefits here.
Watermelon radish. Photo by Scott David Gordon.
Watermelon Radish - The watermelon radish, named for it’s magenta-pink striated inside similar in hue to that of a watermelon, has a pale exterior with some green coloring at the top of the root. It has a peppery taste that is mild, and a succulent crunch. Nature's neon vegetable, and natural source of Vitamin C - here for an immune boost if you're feeling low. They are the perfect addition to springs rolls, not to mention very aesthetically pleasing.
Watermelon Radishes. Photo by Scott David Gordon.
Black Spanish Radish - Known for it’s black exterior, this hardy crop has been cultivated since medieval times because it thrives in harsh winter-time conditions and is nutrient dense to boot. With a thick, dark skin and pale white inside, these hot, peppery radishes are a great spicy topping to soups and salads. This radish also shines as the main ingredient in a dish, check out this awesome Black Spanish Radish salad recipe, simple and delicious.
White Icicle Radish - These slender white-rooted veggies sure are fun to eat. With a crisp, thin skin and mild flavor, try these roots raw or roasted… you might get a hint of sweetness. If you’re trying to get your kids to eat more veggies, these are a good bet! Their pure white color will please even the most green-averse picky eaters.
Perfect timing. #whiteicicleradish #winterscoming #plantedchicago
A photo posted by Jen Rosenthal (@plantedchicago) on
Minowase Daikon Radish (Minowase Summer Cross) - This hybrid radish is a popular Japanese crop. A large white (inside and out) root veggie that has great crunch and a mild to sweet taste! Great in a variety of recipes whether it be stir-fried, steamed or pickled. Chop these up and dip them in some hummus as an easy snack on the go!
Minowase Daikon Radish. Photo by Scott David Gordon.
Zlata Radish - Meaning “gold” in Czech, these golden brown potato doppelgangers pack a peppery punch. Its tasty white insides are the perfect amount of crispy and juicy. Braise ‘em or eat ‘em raw, they sure are scrumptious!
Red Radish (Crunchy Royale) - On the sweeter side of Team Rad(ish), these royally red beauties have beautifully uniform and bulbous roots. If you can’t use them right away, these radishes preserve well in the fridge! Try these raw with cold butter and salt as a sandwich (a Mike Mosley favorite).
Red Radishes. Photo by Scott David Gordon.
French Breakfast Radish - These French heirlooms are elegant and picturesque. With scarlet skins that shade to white at the base, these mild-tasting roots are great with sea salt, Kerry Gold butter, fresh bread, and white wine to pair (A Charlotte McClure favorite).
Easter Egg Radish - Aptly named, this multi-colored mix of radishes ranges in hues from white to purple to red to pink. Petite and crisp, these are white-fleshed and mild to taste. Chop them up and brighten your salad with the many colors of the rainbow, kids will love it!
Easter Egg Radishes. Photo by Scott David Gordon.
Plum Purple Radish - Bright purple skin and a very, very spicy taste… need to kick a cold? Pop a couple of these in your mouth and a sinus clearing will ensue.
Chinese Pink Radish - With a pink verging on red skin and a white flesh, these elongated radishes are another Asian variety that do well in the heat. These radishes are perfect for pickling, give it a try!
Chinese Pink Radishes. Photo by Scott David Gordon.
Keep an eye out for some more specialty radishes on the way! Amethyst Radishes, Red Top Radishes, Korean Purple Daikon Radishes, Chinese Green Radish, Green Neck Radish… we’ve gone radish crazy! Oh my!
Equal parts Black Radish, Purple Daikon, Green Daikon, and Watermelon radishes...with colors like these, fall and winter ain't so bad! • • • • •#farming #mxmorningstarfarm #rainbow #radishes #organic
A photo posted by MX Morningstar Farm (@mxmorningstarfarm) on
Together with the Drafthouse's Rolling Roadshow, we're thrilled to host another film on the farm - The Grinch! Come out to the farm for a full day of Holiday Events, then settle in with some hot chocolate to watch The Grinch. We'll be screening both the TV special as well as the live action version. Tickets on sale now, get them here!
Winter means citrus! Place your order here.
If your family is headed out of town for the holidays, we hope you will consider donating your CSA share to The Settlement Home or SafePlace. Find more information about donating here.
In town and curious about Thanksgiving CSA schedule changes? Click here.
