We will probably introduce you to more types of radish than you have seen before. We have the standard round red, but also pink, purple,long red and white, long white, and daikon. We don’t do a lot each week because they are a pain in our clayish soil to clean and bunch, but they will usually be among your choices into July and then after it cools off in the fall.
Of course you can munch on radishes as Tony likes to do. Radishes are also useful in stir fries for crunch and flavor. They are also good halved or quartered, sauteed in butter, and sprinkled with good salt. I haven’t tried grilling them, but that sounds like a potential.
In a Washington Post article Barbara Damrosch reports that “These radishes are the handiest of snacks for the table. I just put out a bowl of them plain at meals, but the shape also makes them great for dipping. In France they are sliced lengthwise, spread with butter and salted, or placed atop a buttered baguette for a “tartine.” The English chef Fergus Henderson butters them, too. He also suggests collecting the tops in a bowl as you go and turning them into a spicy salad with vinaigrette. You might try slicing both roots and leaves for a stir-fry, or sauteeing them in butter.”
The fall daikon radish is what goes in kimchi. It is big, and stores well. One will probably keep you most of the winter. Just sliver bits off as needed to spark things up.
