Seasoned Shopper – October 2026

    Radishes are a root vegetable and come in various sizes, shapes and colors. Dividing radishes into their two categories, spring and winter, is a little misleading since ideal growing conditions can produce these roots year-round.
    I admit I do look forward to the red, globe-shaped Cherry Belles early in the year when they seem to be the mildest, along with white-topped French Breakfast and tapered White Icicle varieties. Bunches of eye-catching Easter Egg radishes intermingle shades of red, white, violet and pink round roots. But later in the year I focus on using the heartier types of radishes.
    Winter radishes are the daikon or Asian types. Typically harvested in the fall, they keep for a few months in cold storage. These are crunchy, larger and a little milder tasting than their spring counterparts.
    Most familiar in the “winter” category is the 12- to 14-inch white, carrot-shaped daikon. This radish may even offer me different flavors by section. I like to use the sweet top section cut into small chunks in a salad or shredded into slaws. The middle section is perfect for stews since it tends to be a little firmer. I find the bottom section the spiciest and ideal for slicing to sprinkle with rice vinegar and salt or sugar for a pickled radish. In Korea they are fermented into kimchi with fish sauce and sugar.
    The Black Spanish radish is white on the inside with a rough rugged black skin. The flesh is crisp and very spicy and earthy tasting. I’m sure to slice this one very thinly in my salads or I use it in stir fries to mellow the flavor. It also pairs well with a slice of sharp cheddar cheese on a charcuterie board.
    Most stunning of the radishes, spring or winter, is the Watermelon or Beauty Heart radish. With a light green exterior and bright magenta pick interior you can’t miss them at the market stands.
    Growers typically leave one sliced open on top of the bunches to show customers the stunning colors. Slicing watermelon radish horizontally is the most impressive for salads or dippers. Cubes of watermelon radish are also delicious roasted alongside other root vegetables or sauteed with a little diced carrot and ginger.
    To store radishes, twist off any tops and place in separate plastic bags in the refrigerator – the tops are edible and add a bite to soups, salads and stews. For a unique pesto, try blending raw or slightly blanched leaves with garlic, nuts, cheese and olive oil.

Quick radish recipes
    Radish ruffles: Slice watermelon radishes paper thin on a mandoline and soak for a few minutes in cold water. Drain and refrigerate for an hour and the almost transparent slices curl up to look like a ruffle.
    Radish butter: Wash and trim about 6 French Breakfast or Cherry Belle radishes. Chop 8 to 10 leaves (stems removed). Slice the radishes into thin rounds, then crosswise into narrow strips. Mix 4 tablespoons butter with 1 teaspoon lemon zest until soft. Stir in chopped radishes, leaves and a pinch of salt. Spread on slices of baguette to serve.
    Daikon crostini: Peel the daikon radish and slice into ¼ inch rounds. Top with your favorite classic hummus, chopped tomato and a slice or two of jalapeno pepper.
   
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org, Facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.