DESCRIPTION: As soon as I bring home a bunch of radishes, I cut off the greens and put them in a separate bag in the fridge. The greens pull water and nutrients out of the root, causing your radishes to go soft earlier than they should. The greens don't store well, so try to eat them as soon as you can after pickup. When I'm in the mood for raw radishes, I like to make a colorful salad with different kinds of radishes. Last night I used ping pong and watermelon radishes in a salad with sliced cherry tomatoes, cilantro, toasted peanuts and a lime, fish sauce vinaigrette. It was addictive and I can't wait to eat the leftovers today! As the weather gets chilly, try roasting radishes or including them in soups. Cooking radishes brings out their sweetness. Also, put those beautiful greens to use! They may be bitter, but that just means they're good for you. Bitter greens call for strong flavors---garlic, lemon, anchovies.


Recipe from the farm:
Ginger Carrot Radish Salad

Here's a colorful, fresh and easy way to use all those carrots and radishes you've been receiving in your CSA boxes this winter! 


  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon tamari or 2 teaspoons coconut aminos
  • 2 teaspoons pure maple syrup
  • 1 teaspoon finely grated ginger root, preferably grated with a rasp-style grater
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cups julienne cut or shredded carrots (about 5 large)
  • 1 cup julienne cut watermelon radishes, or any variety radish including Daikon
  • ½ cup flat leaf parsley leaves, cut into tiny ribbons or chiffonade


Whisk vinegar, maple syrup, tamari (or coconut aminos), ginger, garlic and salt in a large bowl. Whisk in oil. Add carrots, radish and parsley and toss to coat.

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