The winter radish is a different animal than its brightly colored bunch radish cousins. Winter radishes are sown in the late summer to early fall. They grow larger, remain crisp longer and store longer than those bright red and pink bunch radishes.
Celia Barss of Woodland Gardens, a certified organic market garden in Winterville, grew two types of winter radishes this year: ‘Red Meat’ or “watermelon” radishes and ‘Black Spanish,’ a black-skinned radish with white flesh. Barss sells her produce to restaurants, at the Morningside Farmers’ Market each Saturday morning and through a community-supported agriculture program in the Athens area.
“One of the great things about winter radishes is how well they keep,” Barss said. “We only grow these varieties in the fall, and when we harvest them, we can store them like turnips in our walk-in cooler. It really extends the season.” The space the radishes took up in the fields can be devoted to cover crops, and the radishes will last in the cooler for many weeks.
Barss finds her customers are particularly fond of the watermelon radish with its bright pink interior and mild flavor. They’re so popular that by late December she had already sold out her supply. Her other winter radish, ‘Black Spanish,’ has a spicier flavor.
In years past she’s also grown daikon radishes, and many of her chef customers featured her three winter radish varieties together as a salad or appetizer plate. Barss’ favorite way to enjoy winter radishes is thinly sliced and sprinkled with salt as a crudite, but like bunch radishes, they can also be cooked and pickled.
Winter radishes aren’t so easy to come by at the grocery store but are widely available at local farmers markets. When you find them, stock up. Loosely wrapped and refrigerated, winter radishes will keep in your vegetable bin for several weeks with no diminishing of flavor or texture.
At local farmers markets
Many local farmers markets have closed for the season. But the Decatur, Marietta Square and Morningside farmers markets continue year-round.
For sale
Vegetables and nuts: arugula, Asian greens, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chard, collards, cucumbers, dandelion, endive, escarole, fennel, frisee, green onions, herbs, kale, leeks, lettuce, mache, peanuts, popping corn, radicchio, radishes, rutabaga, spinach, sweet potatoes, tomatoes, turnips and turnip greens, winter squash
From local reports
Winter Radish Crostini
Hands on: 15 minutes
Total time: 15 minutes
Makes: 20
1 baguette
2 watermelon radishes (about 4 ounces)
1 daikon radish (about 4 ounces)
1 tablespoon toasted sesame oil
1 tablespoon reduced-sodium soy sauce
1 Haas avocado
Preheat oven to 350 degrees.
Using a serrated knife, cut the baguette on a slight bias into 1/2-inch-thick slices. You should have about 20 pieces. Arrange slices on a baking sheet and bake until golden brown, about 10 minutes, turning once after 5 minutes. Transfer toasts to a wire rack and cool completely. May be made up to 1 week in advance. Store at room temperature.
While bread is toasting, peel and cut watermelon radish into 1/4-inch dice. Place in a small bowl. Peel daikon radish and slice paper thin. Add to watermelon radish. Toss with sesame oil and soy sauce. Set aside. May be prepared and refrigerated up to 2 hours ahead.
When ready to serve, cut avocado in half. In a small bowl, mash one half with a fork. Set aside. Cut the remaining half into 1/4-inch dice. Add to radishes and toss.
To assemble crostini, top each piece of toasted baguette with a thin layer of avocado mash and two to three slices of daikon radish. Top with diced watermelon radish and avocado and serve.
Per serving: 87 calories (percent of calories from fat, 30), 2 grams protein, 13 grams carbohydrates, 1 gram fiber, 3 grams fat (trace saturated fat), no cholesterol, 172 milligram sodium.
