Radishes

Good-quality radishes will be smooth, firm and small to medium-sized. The coloring will be an even bright cherry red with no blemishes or scars. The tops will be bright green and crisp. To avoid moisture and nutrient loss, remove the leaves from radish bulbs. Avoid product that is soft, dull-colored, has white or brown scars, or black spots. If the tops are yellow, limp or slimy, the radishes are either old or have not been refrigerated properly. Available year-round. Radishes from Northern States are available from May through October.

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Locally Grown Is Complex

Friday, October 11, 2013

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