![\"Photo](\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/546e213be4b0a1cb06596009\/1416503611720\/\/img.jpg\")
Photo Credit:\u00a0Farm and Fork Society<\/p>\n Photo Credit:\u00a0Farm and Fork Society<\/p>\n
Winter Radishes are known\u00a0for their creamy white exteriors and\u00a0tender yet crisp bite. The most famous of varietals is the watermelon radish, whose\u00a0flavor is mild and\u00a0slightly peppery with sweet notes. Winter radishes can be served fresh or cooked, hot or cold. They pair well with fennel, apple, cheeses such as feta and ch\u00e8vre,\u00a0especially butter.<\/p>\n
How to Buy<\/strong>: Look for radishes that are smooth, brightly colored, with tops that are green and fresh looking. (You can cook with the tops,\u00a0makes a great pesto<\/a>!)\u00a0Avoid\u00a0radishes that are soft, have white or brown scars, cracked, or black spots. If the radish tops are yellow, limp or slimy, the radishes are old or have not been stored properly.<\/p>\n How to Store<\/strong>: Winter radishes store well in the refrigerator once the tops have been removed. The radish leaves cause moisture and nutrient loss during storage. Winter radish varieties can be stored for up to two weeks in the refrigerator.<\/p>\n Ingredients<\/strong>: 4-6 watermelon radishes,\u00a01 tsp coarse salt, 1\/2 tsp ground cumin,\u00a02 c vegetable oil for frying Adapted from\u00a0Jane’s Spice<\/a><\/p>\n Ingredients<\/strong>:\u00a01 shallot, finely diced,\u00a01 1\/2 tbsps\u00a0fresh lemon juice,\u00a01 1\/2\u00a0tbsps\u00a0white wine vinegar,\u00a0Salt to taste,\u00a01 avocado, diced,\u00a01\/4 c extra-virgin olive oil,\u00a02 heads romaine lettuce, dark outer leaves cut into 1\/2-inch pieces,\u00a01 watermelon radish, thinly sliced,\u00a01\/4 c chopped fresh cilantro Adapted from Williams-Sonoma<\/a><\/span><\/p>\n Spotted: Radishes at the Farmers Market\u00a0(top left!):<\/strong><\/p>\n Foodstander Sarah\u00a0<\/a>posts\u00a0”\u00a0I love biodynamic and organic farming at Hawthorne Valley Farm at Union Square’s Greenmarket! Do you?”\u00a0<\/span><\/p>\n Restaurants serving seasonal radishes:<\/strong><\/p>\n Foodstander Simran<\/a>\u00a0posts\u00a0“Beautiful amuse-bouche at Gramercy Tavern by Chef and\u00a0Foodstander\u00a0MikeAnthony<\/a>” in NYC<\/p>\n","protected":false},"excerpt":{"rendered":" The Winter (Radish) Has Arrived Photo Credit:\u00a0Farm and Fork Society Winter Radishes are known\u00a0for their creamy white exteriors and\u00a0tender yet crisp bite. The most famous of varietals is the watermelon radish, whose\u00a0flavor is mild and\u00a0slightly peppery with sweet notes. Winter radishes can be served fresh or cooked, hot or cold. They pair well with fennel, apple, cheeses such as feta and ch\u00e8vre,\u00a0especially butter. How to Buy: Look for radishes that are smooth, brightly colored, with tops that are green and fresh looking. (You can cook with the tops,\u00a0makes a great pesto!)\u00a0Avoid\u00a0radishes that are soft, have white or brown scars, cracked, or black spots. If the radish tops are yellow, limp or slimy, the radishes are old or have not been stored properly. How to Store: Winter radishes store well in the refrigerator once the tops have been removed. The radish leaves cause moisture and nutrient loss during storage. Winter radish varieties can be stored for up to two weeks in the refrigerator. Watermelon Radish Chips with Cumin Salt Photo Credit:\u00a0Jane’s Spice Ingredients: 4-6 watermelon radishes,\u00a01 tsp coarse salt, 1\/2 tsp ground cumin,\u00a02 c vegetable oil for frying Method:\u00a0Peel the watermelon radish and thinly slice. If you have a mandolin, use […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[48],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/72"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=72"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/72\/revisions"}],"predecessor-version":[{"id":1226,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/72\/revisions\/1226"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=72"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=72"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=72"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Watermelon Radish Chips with Cumin Salt<\/h2>\n
![\"Photo](\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/546e221ee4b092a7dc61f18f\/1416503838634\/\/img.jpg\")
Photo Credit:\u00a0Jane’s Spice<\/p>\n
\nMethod<\/strong>:\u00a0Peel the watermelon radish and thinly slice. If you have a mandolin, use it.\u00a0Heat the oil in small pot on medium heat. When hot, toss a handful of radish, making sure that you don\u2019t crowd the pot.\u00a0Fry for approximately 8-10 minutes until really brown. You\u2019ll be tempted to take them out earlier, but you need them to crisp up. They do take longer to crisp than potato chips.\u00a0Place fried watermelon chips on a paper towel. Season with cumin salt (mix above ingredients in a small bowl).<\/p>\nWatermelon Radish Salad with Avocado Vinaigrette<\/h2>\n
\nMethod<\/strong>:\u00a0In a small bowl, stir together the shallot, 1 1\/2 Tbs. lemon juice, vinegar and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil to make a vinaigrette.\u00a0In a large bowl, combine the lettuce, radish and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed. Transfer the salad to individual plates and serve immediately.\u00a0<\/span><\/p>\nFoodstanders celebrate Winter Radishes<\/span><\/h2>\n
![\"\"](\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/546e2352e4b0a115e86cc1b3\/1416504147381\/\/img.jpg\")
<\/p>\n![\"\"](\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/546e24f0e4b093626ac011cf\/1416504561172\/\/img.jpg\")
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