recipes & tips
Can I freeze basil? What is a sunchoke? How can I tell if a cantaloupe is ripe? Answers to these questions and more can be found in our handy produce guide.
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- Apples
- Apricots
- Arugula
- Asparagus
- Basil
- Beans – Snap, String or Green
- Beets
- Blackberries
- Blueberries
- Bok Choy
- Braising Mix / Stir-Fry Mix
- Broccoli
- Broccoli Rabe
- Brussels Sprouts
- Cabbage
- Cantaloupe
- Carrot
- Cauliflower
- Celeriac or Celery Root
- Celery
- Cherries
- Chives
- Collards
- Concord Grapes
- Corn
- Cornmeal
- Cucumbers
- Dandelion Greens
- Eggplant
- Escarole
- Fennel
- Garlic Scapes
- Green Garlic
- Ground Cherries
- Hydroponic Lettuce
- Kale
- Kohlrabi
- Leeks
- Microgreens
- Mint
- Mushrooms
- Mustard Greens
- Napa Cabbage
- Nectarines
- Onions
- Pea Greens
- Peas
- Peppers
- Plums
- Potatoes
- Pumpkin
- Purslane
- Radicchio
- Radishes
- Raspberries
- Rhubarb
- Sage
- Salad Greens and Mixes
- Sorrel
- Spaghetti Squash
- Spinach
- Spotted Trout Lettuce
- Strawberries
- Summer Squash
- Swiss Chard
- Tomatoes
- Turnips
- Zucchini Flowers
featured ingredients
Radishes
Radishes are a great source of Riboflavin, Vitamin B6, Calcium, Magnesium, Copper and Manganese, Dietary Fiber, Vitamin C, Folate and Potassium. One cup of radishes contains just 19 calories!
Cut off the greens and store in a plastic bag in the refrigerator. Scrub radishes right before eating.
Radishes can be roasted, boiled or steamed!
To roast: Preheat oven to 425º F. Toss sliced radishes with olive oil, spread onto baking sheet and roast for 30-45 minutes until tender and brown.
To boil: Bring water to a boil, drop in whole or sliced radishes, and simmer until tender. Simmer for 10-30 minutes depending on desired tenderness.
To steam: Steam whole radishes in steamer for 5 to 15 minutes, depending on desired tenderness.
Cover bread with unsalted butter and thin slices of radishes (preferably a variety like D’Avignon), then sprinkle with salt. Lunch!
