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March 13, 2014

My favorite part of farming is growing all of the different colors and shapes of vegetables. At the farmers market, it always brings a smile to my face when someone sees something they’ve never seen before. Of all the colors I see, there is one that stands out. I’m talking about the Black Spanish radish. You should give this one a try.


It’s definitely a larger radish, growing almost 3” round. With a deep black skin and snowy white interior, this radish is built to please. A little spicy, the Spanish radish can be eaten raw or cooked. My favorite recipe is Black Slaw. Grate up some radish (leave the skins on for more nutrition and outstanding color!), carrots, cabbage, and some onions. Add one or two tablespoons of lemon juice and oil. Toss with chopped Italian parsley and put in a pinch of salt, sugar, and black pepper too.


Spanish radishes store very well. Wash them, remove the greens (also edible!), and store wrapped in a damp towel or plastic bag in the crisper. The best radishes are crisp and firm but you can continue to enjoy them after they get a little soft too.