There are more varieties of radishes at the farmers market than you could ever imagine, all with different shapes, colors and flavors. Breakfast, Easter egg, daikon, black Spanish, watermelon and more brighten up farmers’ tables this time of year.
All you have to do to know how the watermelon radish got its name is to slice into one. The white and light green exterior yields to a showy center that can range from light pink to bright magenta. Larger than most varieties, watermelon radishes can range from the size of a golf ball to that of a softball. Firm and crisp, watermelon radishes have a mild flavor with a hint of peppery-ness. Unlike most radishes, a watermelon radish gets milder as it grows larger. Watermelon radishes like cold weather and are in season during winter and early spring.
The watermelon radish is an heirloom variety of the Chinese daikon radish. In Chinese, the name is pronounced “sheen lee may” — which appropriately means “beautiful inside.”
Radishes are a good source of vitamin C and iron, but are not usually eaten in sufficient enough quantities to provide much nutritional benefit.
You can find watermelon radishes at many farmers’ booths this time of year, but chef Kyle Swain of Molina in Mill Valley loves the ones from Canvas Ranch, found at the Sunday Marin Farmers Market.
“We really try to stay true to the vegetable and that means not trying to manipulate or change it too much,” says Swain, who frequents the Thursday and Sunday Marin Farmers Markets because he likes to hand-select produce.
Molina’s menu changes daily and is hyper-seasonal, with 75 percent coming directly from local farms and farmers.
Watermelon radishes add a lovely pop of color to any salad, they’re great pickled, and can even be cooked. Chef Swain recommends pan-roasting watermelon radishes to bring out their sweet, juicy, earthy notes.
The Farmers Market Beet is provided by the Agricultural Institute of Marin (AIM) and runs every Wednesday in the Zest section. Each week features a seasonal ingredient and recipe from a local chef/restaurant. This week’s recipe comes from Chef Kyle Swain of Molina in Mill Valley. Contact AIM at 415-472-6100.
