Our Fave September Produce and What To Do With It

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Radishes

Radishes are a root vegetable we're probably more used to eating raw, thanks to its crispy, fresh flavor that can be delicate and sweet or pungent and peppery. The most common variety are red radishes, but they also grow in a whole rainbow of colors, shapes and sizes. Watermelon radishes (pictured above) are beautiful when cut and add a pop of color and sweet, peppery flavor to salads. During the colder months, the flavor of radishes tends to mellow out a bit. You can enjoy them raw as a snack or cooked, which tempers their spice even more, and they can be sautéed, braised, roasted, or marinated.

Cooking ideas: halved and roasted with garlic and herbs; sautéed with butter and seasonings; pickled or fermented for salads; braised on the stovetop in vinegar with shallots, herbs and garlic; roasted with other root veggies; whole or halved and grilled with oil and butter; the radish tops (greens) can also be used as you would any other type of green—sautéed, stir-fried or used to make pesto.

Food art: How to make mushroom radishes.