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Market Watch: Watermelon Radish
 



At the Union Square Greenmarket, this past Saturday in Manhattan, I came across giant, stunning Watermelon Radishes.  A relative of the Daikon, it is also called Chinese Red Meat, Beauty Heart, and Rose Heart.  This is one of the most mild radishes (which, incidentally was the one food I wouldn't touch as a child), with just a slight peppery bite, along with some sweetness and a lot of crunch.  But the colors are the real standout here.  Off white to lime green on the outside, giving way to brilliant magenta, flecked with tie-dye-reminiscent streaks of white when cut open.  Jaw droppingly beautiful on the plate.

We have somewhat successfully grown these in our garden the last two summers, but have never had them get quite so big.  From some further research I have learned that this variety of radish actually does the best when planted in cooler weather, growing through the winter--which most likely accounts for its sweetness.  The ones I found this weekend were nearly four inches in diameter, and about six inches long.  But ours at home, grown over the summer in much warmer months, did get to be about twice the size of a golf ball, and still as gorgeous.

Due to their unimposing flavor, these can be added to a large variety of dishes, particularly when you want an impressive pop of color.  Slice them thin and add to a salad, cut into matchsticks for an extra hue on a crudite plate, lightly pickle to finish off an asian noodle dish, or my favorite, a slice of crusty baguette slathered with really good butter, topped with radish slices and a sprinkling of crunch sea salt.

This heirloom radish has gained a lot of popularity in the past few years and is much easier to find as a result.  Keep an eye out for the next few weeks at your farmer's markets, or grow some yourself this summer.



One Response to “Market Watch: Watermelon Radish”

  1. [...] a great little dish using those irresistable watermelon radishes and microgreens now growing at a farmers’ market near you.  Ready in under a half hour, this [...]

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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