The recipe for radishes à la crème is beautifully shown in this photo from the wonderful cookbook. "One Good Dish" by David Tanis. The simply recipe inspired us to try new varieties of radishes this year.
Simply dress an assortment of sliced radishes with crème fraiche, salt and pepper.
Cincinnati Market ~ Heirloom from 1885 with deep red radishes that are 6" long and tapered. Flesh is tender, crisp, and mild.
Early Scarlet Globe ~ A favorite small globe radish for over 100 years, and one we've been growing for decades. Crisp white flesh that is mild and tasty.
French Breakfast ~ Our customers favorite radish, and my personal favorite. A pre-1885 French heiloom with mild spicy flavor, with a red top and a whilte bottom. The name? In France it's cooked with butter and put on toast for breakfast.
Hailstone ~ Is a very mild, crisp and maintains their pure white globe color and firm flesh even when stir fried. Shaved thinly on a mandolin, they're almost translucent.
Purple Plum ~ A deep plum purple globe shaped radishes with tender, crisp, white flesh. Their inner flesh vaires from white to mottled, a beautiful contrast tot he Hailstone.
Round Black Spanish ~ Can grow as large as 5-inches. A winter type, probably grown since 16th century or before. Near-black skin and snowy white flesh will keep all winter in good conditions. Fine, fairly hot flavor, good raw or cooked.
Salad Rose ~ From Russia with love... Salad Rose is a gorgeous rosy pink that grows to 8" long. A great salad or beer radish. Peppery, but it won't repeat on you. Similar to the Cincinatti Market, but stockier.
Watermelon ~ It's light green on the outside, magenta inside, with the crisp heat of its radish brethren.
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