Red radish was an extremely popular salad vegetable 50 years ago when I started Harris Farm Markets. It fell out of fashion for a couple of decades but has now become very trendy! It’s no longer just as a salad item and is also used in many recipes. There would not be a restaurant in Sydney that does not feature radish in their dishes throughout the year at some time. It’s rarely sold cheaply but there is an influx of them in the markets this week so we’re putting them on special. The quality is absolutely superb so pick some up from the vegetable bench at your local HFM.
HOW TO PICK
Look for radishes that are smooth, brightly coloured, with tops that are green and fresh looking. Avoid radishes that are soft, dull-coloured, have white or brown scars, or black spots. If the radish tops are yellow, limp or slimy, the radishes are old or have not been refrigerated properly.
HOW TO STORE
Remove the radish root from the leafy greens. Keep them in a sealed plastic bag so these vegetables don't lose moisture and stay crisp to the bite.
