The Radish

Photography By Brent Harrewyn | December 04, 2015
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There’s just something about springtime and the radish. This fast-growing cool-season crop is usually one of the first root vegetables to appear after a long winter and their crisp bite and bright color are a tasty welcome. Although available year-round, radishes are at their peak from April through July. When purchasing, look for those that are plump, firm, smooth and free of cracks and blemishes. Whenever possible buy with the leaves still attached, which should be bright green and fresh. To store radishes place them in a perforated plastic bag in the crisper. The greens on radishes won’t stay fresh very long so they should be used within a couple days. We invited two 518 local foodies to share a radish recipe to help us celebrate this flavor of spring. 
Article from Edible Capital District at
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