Radishes are a member of the mustard family, and so have a similar pungent flavor to other members such as broccoli and mustard greens. They come in many shapes, sizes and color, which you will see in the farm harvest. Radishes contain calcium, iron and beta carotene.
Storing / Preserving:
The tops and the roots of the plant need to be stored separately because the greens will leach nutrients out of the bulb. So, cut the greens off as soon as you get them home and store each in separate bags. The bulbs will keep up to a couple of weeks in the crisper, but the greens are best used within 2 days.
Preparation / Use Suggestions:
Radish bulbs are well known to eat by themselves or as an addition to salads, but do not throw away the tops or greens from the farm radishes. They have a great spicy flavor that can be added to tossed salads, sauteed, added to soups, or substituted for arugula.