Armistead Gardens School
January 29: This week's harvest
Here's what you'll be getting this week:
Pink Lady apples
Minneola tangelo oranges
1 lb green beans
1 lb mini sweet peppers
Organic broccoli bundles
1.5 lb organic fingerling potatoes
6 oz portobello mushrooms
Flash Sale Items
Pineapple - $1 each
Cantaloupe - $2 each
Productos en la Bolsa
Manzanas Pink Lady
Naranjas Minneola tangelo
½ kg Ejotes
½ kg Pimientos dulces
Rábanos de sandía
750g Patatas alevines biológicas
6oz Hongos Portobellos
Productos de Venta Rapida
What on earth is a watermelon radish, and what do I do with it?
What it is: Watermelon radishes are an heirloom (old-time) variety of Chinese Daikon radishes. They have a thin layer of green flesh on the outside, with brilliant pink flesh inside, making them look much like watermelon when sliced. Hence the name! Feel free to slice one open at the market to show off their beauty!
How it tastes: Like other types of radishes, watermelon radishes are crunchy, crisp and a little juicy with pungent, peppery, and/pr spicy kicks over mild sweet notes.
Health benefits: Watermelon radishes are 89% water so they are hydrating! (We don’t think of hydration as being so important in the winter, but with all this dry air, it’s essential to get lots of water in our bodies.) Watermelon radishes also have lots of Vitamin A and C, making them great for skin and immunity
Storage tips: Store whole watermelon radishes in the fridge for up to a month. Once sliced, store partially used watermelon radishes in a plastic bag or reusable container in the fridge for up to several days.
How to eat: Gently scrub watermelon radishes to remove any dirt (they are roots so they were underground when growing!). Then slice and eat, add raw to dishes, pickle, or roast! Many people like these radishes with just a smear of butter and a sprinkle of salt, too. See the recipes section for more ideas.
Really Yummy Recipes
What do I do with Watermelon Radishes?
Pickle them! Pickled Watermelon Radishes
Roast them! Roasted Watermelon Radishes
Make a salad! Radish Carrot Salad (also uses carrots and oranges from this week’s harvest) or Watermelon Radish and Grapefruit Salad (also uses grapefruits from this week’s harvest)