Radishes
What It Is
Section titled “What It Is”Radishes are one of the fastest-growing crops at Cold Springs Organics — crisp, peppery, and in the box from late spring through early fall. Red globe radishes are most common; all are great raw but mellow considerably when cooked.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”- Separate the greens from the roots (greens draw moisture from the root).
- Refrigerate roots in a bag of water or a damp cloth in the crisper — they keep for 1–2 weeks.
- Greens keep 2–3 days and can be sautéed like spinach.
How to Prep It
Section titled “How to Prep It”Rinse well, trim the root tip and stem end. Slice, quarter, halve, or leave whole depending on use. No peeling needed.
How to Cook It
Section titled “How to Cook It”- Raw — slice thin and serve on butter-and-salt toast (a classic French preparation).
- Braised — halve and sauté in butter until the sharpness mellows and the outside caramelizes.
- Quick pickled — slice thin and brine in rice vinegar, a pinch of sugar, and salt for 30 minutes.
Quick Meal Idea
Section titled “Quick Meal Idea”Radish butter toast — spread good butter on bread, layer on thinly sliced radishes, and finish with flaky salt and chives.